Gear up for the best Quiche Lorraine recipe using three different cheeses, crispy bacon and a creamy egg mixture, baked in a flaky pie crust.
Brunch is definitely the best meal of the day! Try my Homemade Scones, Eggs Benedict, Crepes, or French Toast Casserole!
Quiche Lorraine is my brunch BFF
Quiche Lorraine is my brunch BFFIf I’m every planning a brunch menu my mind immediately goes to my favorite quiche recipes, and there’s nothing more classic than Quiche Lorraine with bacon and cheese. It’s beloved by everyone and always the first gone at a party.
And, picture my highest begging voice when I ask you to pretty please make quiche with a homemade pie crust! The taste is incomparable, and store-bought pie crusts are thin and easily overcook to be dry and crumbly. Plus, my pie crust recipe makes 2 crusts, so you can use the other crust for Broccoli Cheese Quiche or Spinach and Bacon Quiche, or freeze it for later to make a different pie recipe.
How to make Quiche Lorraine:
Par-Bake Pie Crust: and Place a peice if parchement paper in the unbaked pie shell and add pie weights or dry rice or beans to weigh it down. Bake pie crust at 350 degrees F for 8 minutes. Remove from oven and remove pie weights.
Cook Bacon in a skillet until crispy then remove to a plate and chop into small pieces. Remove most of the grease then sauté onion in same pan for 2-3 minutes.
Assemble: Sprinkle cheddar and Swiss cheeses in the bottom of the par-baked pie crust and top with bacon. and onion. Combine eggs, cream, milk and spices then stir slowly while pouring over crust so the spices are evenly distributed.
Bake: Sprinkle parmesan cheese and bake at 350 degrees F for 45-60 minutes. If the quiche starts browning too quickly, tent a piece of tinfoil over it. Allow quiche to cool for 5-10 minutes then serve and enjoy with fruit salad, tomato cucumber salad, or Chia Pudding Cups.
Make Ahead and Freezing Instructions:
To Make Ahead: Quiche will keep well in the fridge for 2-3 days. Enjoy it at room temperature, or reheat in the microwave or oven.
To Freeze: Allow the baked quiche to cool completely then cover tightly with a double layer of aluminum foil and freeze for up to two months. Let the frozen quiche thaw overnight in the fridge then bake again at 350 degrees F until warmed through.
More Egg Recipes:
- Breakfast Skillet
- Hashbrown Breakfast Casserole
- Spinach and Bacon Quiche
- Broccoli Cheese Quiche
- Crab Cake Benedict
- French Toast Casserole
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Recipe
Quiche Lorraine
Ingredients
- 1 unbaked pie crust
- 8 slices bacon
- 1/2 of an onion , diced
- 1/2 cup fresh grated cheddar cheese
- 1 cup fresh grated Swiss cheese
- 1/2 cup fresh grated parmesan cheese
- 4 large eggs , lightly beaten
- 1 cup heavy cream
- 1 cup milk
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Par-bake pie crust: Preheat oven to 350 degrees F. Place unbaked pie shell in pie pan. Place a piece of parchment on top, and add some pie weights or a cup of dry rice or beans. Bake pie crust for 8 minutes. Remove parchment with pie weights. (Pie weights keep the crust from shrinking as it bakes).
- Cook Bacon in a skillet over medium low heat, turning often. Remove to a plate and chop. Remove most of the grease from the pan and add onion to the pan and sauté for 2-3 minutes minutes.
- Assemble: Sprinkle cheddar and Swiss cheeses around the bottom of the partially baked pie crust. Add bacon and onion on top. Mix eggs, cream, milk and spices in a bowl. Gently stir while pouring over crust to evenly distribute all of the spices. Sprinkle shredded parmesan cheese on top.
- Bake at 350 degrees for 45 minutes – 1 hour, depending on your oven, until the center of the quiche is just set. If you notice the pie crust is browning too much you can place a piece of foil over it while cooking. (I don't usually need to do this with a homemade pie crust).
- Remove from oven and cool for at least 15 minutes before slicing. Refrigerate leftovers.
Notes
Nutrition
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I originally shared this recipe March 2019. Updated October 2021 and July 2024.
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Amazing Quiche! Very Delicious.
My go to for Quiche. Great recipe- no need to add or takeaway!
That looks like a great recipe.
Perfect blend of flavors . Instructions were spot on. I had some snow crab meat left over and added to one. Occasionally I will add some fresh Gulf crabmeat which is a great twist.
I’ve made this recipe just as is, without pie crust at all. It really was delicious. It’s my go-to crustless Quiche Lorraine. Thank you.
This recipe was wonderful! Easy to follow and tastes amazing!
I added spinach and diced, fresh tomatoes which just added to the flavor. The nutmeg enhanced the flavors and I am a fan!
*Note I made this in a springform cake pan and it came out perfectly.
Just a note to self – next time I’ll line the pan with parchment so I don’t lose any of
The egg custard filling.
I wish I could post my photos since it was also quite beautiful to see.
Next time I would cut down nutmeg . And I would have liked it to be deep dish , needed more volume.
Made this for the first time this weekend and it was fabulous!! So rich and flavorful. It was the perfect weekend breakfast and we’ve been enjoying the leftovers ever since.
I made this twice. The first time I made it according to the instructions. Very yummy. I did cook the bacon in the oven because it’s less clean up for me and I just used a tablespoon of the grease to cook the onions. I did the blind bake of the crust but think my crust could of used 2 more minutes. The spices clumped up when I added them to the egg mixture and didn’t incorporate well so the next time I made it I just sprinkled the spices over the onions and cheese when it was in the pie crust. The second time I made it I substituted 10 ounces of cooked salmon for the bacon since we have a bunch from a fishing trip and were trying to use it up. Both times it came out great. I haven’t tried the homemade crust yet but that will be my next thing I’ll try when I make it again. baby steps 🙂 I also want to try some spinach!
I added a handful of spinach and diced fresh romas, about a cup. With the additions and 6 eggs, it made 2 quiches. I used store bought deep dish crusts. This recipe is GREAT!