Quiche Lorraine

Quiche Lorraine is a classic, savory French tart baked in an open-faced pastry crust filled with cheese, bacon, and a rich, eggy custard. Add in your favorite mix-ins to bring it from ordinary to extraordinary. My tasty quiche is baked in an easy-to-make all-butter pie crust and served warm for a special breakfast or brunch treat.

I love to enjoy it straight out of the oven with a nice wedge salad or garden salad. Enjoy!

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Quiche Lorraine
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• ❓ Recipe FAQs
• 🥚 Best Egg Breakfast Recipes
• 📖 Recipe Card
• 💬 Comments & Reviews

This essential French recipe is a fantastic all-purpose meal. The classic quiche recipe is perfect for breakfast, brunch, lunch, or dinner and is completely suitable for special occasions.

The combination of bacon and Swiss cheese makes this tasty baked tart delicious. You'll want to enjoy this quiche all the time.

Having quiche for breakfast, brunch, or dinner? Thinking about what side dishes to have with quiche? Follow the link; I've got you covered with many ideas on what to serve with quiche.

🥘 Ingredients

A good quality Gruyère cheese is recommended, which is true for all ingredients. The better quality ingredients used, the more impressive your quiche will be.

• Butter Pie Crust - Check out my recipe. As written, this recipe makes a double pie crust, so you only need half. Alternatively, you can make a crustless quiche.
• Bacon - 4-6 strips of bacon. I prefer to use thick-sliced bacon.
• Onion - 1 small white onion that has been finely diced.
• Gruyere Cheese - 1 cup of Gruyere (or Swiss) cheese that has been cubed. (For a unique taste, replace half of the gruyere with goat cheese.)
• Parmesan - ¼ cup of grated Parmesan cheese.
• Eggs - 3 large eggs, lightly beaten.
• Heavy Cream - 1½ cups of heavy cream. You can also use half & half or a combination of half milk and half heavy cream.
• Salt & Pepper - ¼ teaspoon of both salt and pepper.
• Nutmeg - ⅛ teaspoon of ground nutmeg.
• Tabasco sauce (optional) - ¼ teaspoon of Tabasco sauce if you would like some spice.
• Butter (optional) - 1 tablespoon of butter, cut into small pieces.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Quiche Lorraine

Although this quiche recipe may look like a lot of steps, this recipe is not difficult! Grab a pie pan, skillet, mixing bowl, and baking sheet.

This recipe will make you 8 servings of delicious eggy goodness.

Prepare The Crust

1. Preheat and prepare. Start out by preheating your oven to 375ºF (190ºC) and preparing your butter pie crust (you will need one-half of the double pie crust recipe). Place the pie dough into a 9-inch pie dish or tart pan, then flute or trim the crust edges as desired.
2. Place pie weights. Place a sheet of parchment paper or aluminum foil over the pie dough (rounded or approximately the size of your pie dish, plus a few inches for easy removal) and fill the dough about halfway with pie weights (*see note).
3. Blind-cake the crust. Transfer the pan to a baking sheet and blind-bake the pie crust in your preheated oven for 10 minutes. Remove the pie weights once cooled enough to handle.

Crisp the Bacon and Sauté Onions

1. Fry the bacon. Meanwhile, while the pie crust is blind baking, place your 4-6 strips of cut bacon in a frying pan or non-stick skillet. Fry the bacon over medium-high heat for about 8-10 minutes or until browned and crispy.
2. Drain the bacon. Remove the cooked bacon from the heat and transfer it to a paper towel-lined plate (leaving some of the bacon grease in your frying pan or skillet).
3. Saute the onion. Next, add 1 finely diced white onion to your bacon grease in the frying pan and sauté for 3-5 minutes. The onion should become slightly transparent when ready to add to the quiche (*see note).

Assemble the Quiche Lorraine

1. Begin assembly. Once the onion is cooked to your liking, remove it from the heat and combine it with the crisped bacon pieces. Spread one-half of the bacon and sautéed onions into the pie crust.
2. Add the cheese. Cover the bacon and onion with 1 cup of cubed Gruyère (or Swiss cheese) and ¼ cup of Parmesan cheese, then top the cheeses with the remaining cooked bacon and onion.
3. Add wet ingredients. Combine the wet ingredients (3 eggs, 1½ cups of heavy cream, optional ¼ teaspoon of Tabasco sauce) with seasoning (½ teaspoon of both salt & pepper as well as ⅛ teaspoon of nutmeg) in a large mixing bowl.
4. Add mixture to the quiche. Whisk the egg mixture until smooth and well combined, then pour the custard over the bacon and cheese in the pie crust. Top with the optional 1 tablespoon of butter (in small pieces), if desired.

Bake The Quiche

1. Bake. Bake the filled quiche lorraine, still on the baking sheet, at 375ºF (190ºC) for 25-30 minutes or until an inserted knife comes out from the center of the quiche clean.
2. Cool. Remove it from the oven when the quiche is done, and transfer it to a wire cooling rack (*see note). Allow cooling for about 10 minutes before slicing and serving.

Your finished quiche can be served hot, warm, or cold. Sprinkle some green onion or chives over it for presentation.

💭 Angela's Pro Tips & Recipe Notes

• Blind Baking the Crust: For blind baking, you can use dried beans or rice as weights. Remember, these beans or rice should not be used for cooking afterward. Store them separately and label them as 'Baking Weights' for future use. For an extra flaky crust, chill the pie dough in the pie dish for about 30 minutes before blind baking, and prick the bottom with a fork to prevent puffing.
• Customizing the Onion: Adjust the cooking time of the onion to achieve your desired level of tenderness. If you're serving this quiche to children or others who might not prefer onions, feel free to omit them from the recipe entirely.
• Quiche Appearance Post-Baking: Upon removal from the oven, the quiche will appear slightly puffed. This is normal, and it will settle as it cools. For a smoother custard, strain the egg and cream mixture through a fine-mesh sieve before adding it to the crust.
• Flavor Enhancement: To add a subtle yet rich flavor, consider mixing a small amount of Dijon mustard or a pinch of smoked paprika into the egg and cream mixture. This can deepen the flavor profile without overshadowing the classic taste of the quiche.
• Achieving Perfect Custard Texture: For the creamiest and most uniform custard, strain the egg and cream mixture through a fine-mesh sieve before pouring it into the crust. This step ensures a silky texture by removing any unblended bits.

🥡 Storing & Reheating

To store it in the fridge, wrap it tightly in plastic wrap or place it into an airtight container for 3-5 days.

To freeze your leftovers for later, wrap them tightly, then place them into a storage container and store them in the freezer for up to 3 months. However, it is best if enjoyed within 1 month.

Reheating

To reheat your leftover quiche from the fridge, place it onto a baking sheet and bake it at 325°F (165°C) for 15-20 minutes.

To reheat your frozen quiche, do not thaw it out first! Simply bake it in the oven at 350°F (175°C) for 25-30 minutes.

❓ Recipe FAQs

🥚 Best Egg Breakfast Recipes

• Microwave Scrambled Eggs - This is the quickest and easiest way to make some fluffy and tasty scrambled eggs.
• Ham & Cheese Omelet - Here is a traditional and classic omelet recipe that is fool-proof.
• Hash Brown Egg Cups - These eggs are the perfect bite-sized all-in-one breakfast.
• Fried Bologna & Egg Sandwich - Fried bologna & egg is a classic breakfast sandwich that is easy to make and the whole family will love.
• Sausage Egg & Cheese Breakfast Casserole - This tasty casserole is loaded with all of the best breakfast flavors and is perfect for serving a large family.
• Baked Eggs - This simple egg dish can be paired with any of your other favorite breakfast items.

📖 Recipe Card