By: Becky Hardin
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Quiche Lorraine is a delicious, savory dish made of eggs, cream, cheese, and bacon inside of a pastry crust. It just might be my favorite brunch food, best served with a side of greens, vegetables, or fruit. I love to make this easy Quiche Lorraine recipe for breakfast, lunch, or even for parties. The texture of the egg filling is absolutely perfect, and we can’t get enough of this flavorful dish!
Table of Contents
Quiche Lorraine Ingredients
This Quiche Lorraine recipe is filled with eggs, lots of cheese, and tasty bits of bacon, all cooked into a flaky pie crust. I always say that it’s breakfast in pie form, and it’s too good to resist.
- Pie Crust: You’ll need 1 9-inch pie crust for this recipe. Use a refrigerated, pre-made one, or make your own homemade pie crust.
- Bacon: Chopped cooked bacon adds salty, umami flavor to the quiche.
- Cheese: A combination of Swiss, Gruyere, and Parmesan cheeses makes this quiche so savory and cheesy.
- Eggs: Contrary to popular belief, this recipe uses just 5 large eggs, not a whole dozen!
- Dairy: A mixture of heavy cream and half-and-half makes this quiche rich, creamy, and tender.
- Spices: A little bit of salt, pepper, and ground nutmeg enhances the overall flavor of the quiche and adds a touch of warmth to balance the cheeses.
Variations on This Quiche Lorraine Recipe
Quiche Lorraine is a classic for a reason– it’s perfect just the way it is! However, it’s also super easy to change up to suit individual tastes. I love to easily swap out the bacon for diced ham, prosciutto, or pancetta. I also usually add whatever veggies I have on hand. Sautéed spinach, mushrooms, broccoli florets, tomatoes, or chopped asparagus are all great choices.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
How to Store and Reheat
Quiche is the perfect dish to make ahead of time because it keeps well in the refrigerator, and it can be served warm or cold. This quiche Lorraine will keep covered in the refrigerator for up to 4 days. To reheat, cover with aluminum foil and bake for about 15 minutes at 325°F.
How to Freeze
Freeze quiche Lorraine whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This quiche Lorraine might just be the best brunch food! It’s so good served with fresh fruit and toasted baguette slices. We love it with sweet grapes and cantaloupe or honeydew melon. It’s also delicious with a Waldorf salad or some roasted breakfast potatoes.
Notes from the Test Kitchen
This isn’t one of those 30-minute recipes, but don’t let that scare you. It’s really not complicated and it’s definitely worth the extra time (let’s be honest, an hour isn’t that long for a delicious meal). I recommend this for a weekend breakfast or brunch, or you can make it the day before and reheat it in the morning.
5-Star Review
“This was amazing! My boyfriend says it’s the best quiche he’s ever had. Followed the recipe exactly.” -Alisha
Recipe
Quiche Lorraine Recipe
4.50 from 20 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 45 minutes minutes
Total: 1 hour hour 5 minutes minutes
Serves6
Print Rate
Save Shop our store
This Quiche Lorraine recipe is the perfect brunch or breakfast dish. It's savory, cheesy, and incredibly delicious!
Step-by-step photos can be seen below the recipe card.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 1 9-inch refrigerated pie crust
- 8 strips bacon
- ½ cup freshly shredded Swiss cheese
- ¾ cup freshly shredded Gruyere cheese
- ¼ freshly grated Parmesan cheese
- 5 large eggs beaten
- 1 cup heavy cream
- 1 cup half-and-half
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
Recommended Equipment
Instructions
For ease in rolling out, remove pie crust from refrigerator 20 minutes before using.
1 9-inch refrigerated pie crust
Preheat oven to 400°F. Fit the pie crust into a 9-inch pie plate, cover, and rest in the refrigerator until the oven has preheated.
Pre-bake the store-bought pie crust according to package directions (approximately 10 minutes); set aside to cool.
While crust bakes, prepare the bacon by cutting the strips into ¼-inch slices. Place the bacon in a cold skillet set over medium-low heat and cook until crisp; drain on a paper towel-lined plate.
8 strips bacon
Lower the oven temperature to 375°F.
In a medium bowl, combine the Swiss, Gruyere, and Parmesan cheeses and cooked bacon. Toss to mix.
½ cup freshly shredded Swiss cheese, ¾ cup freshly shredded Gruyere cheese, ¼ freshly grated Parmesan cheese
In a different medium bowl, whisk together the eggs and add the cream, half-and-half, nutmeg, black pepper, and kosher salt.
5 large eggs, 1 cup heavy cream, 1 cup half-and-half, ¼ teaspoon ground nutmeg, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Sprinkle the cooled crust with half the cheese/bacon mixture, pour half the egg/cream mixture on top, sprinkle with the remaining half of the cheese/bacon mixture, and finish with the remaining half of the egg/cream mixture.
Bake at 375°F for 30-45 minutes or until set in the middle. Cover the crust edge after 30 minutes to prevent burning.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Storage:Store quiche Lorraine in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 528kcal (26%) Carbohydrates: 17g (6%) Protein: 14g (28%) Fat: 44g (68%) Saturated Fat: 21g (131%) Cholesterol: 233mg (78%) Sodium: 605mg (26%) Potassium: 225mg (6%) Vitamin A: 1010IU (20%) Vitamin C: 0.6mg (1%) Calcium: 165mg (17%) Iron: 1.5mg (8%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
Upload A PhotoTag on
InstaLeave A Rating
How to Make Quiche Lorraine Step by Step
Prep the Crust: For ease in rolling out, remove a 9-inch pie crust from the refrigerator 20 minutes before using. Preheat the oven to 400°F. Fit the pie crust into a 9-inch pie plate, cover, and rest in the refrigerator until the oven has preheated.
Bake the Crust: Pre-bake the store-bought pie crust according to package directions (approximately 10 minutes); set aside to cool.
Cook the Bacon: While the crust bakes, prepare the bacon by cutting 8 strips into ¼-inch slices. Place the bacon in a cold skillet set over medium-low heat and cook until crisp; drain on a paper towel-lined plate.
Mix the Cheeses: Lower the oven temperature to 375°F. In a medium bowl, combine ½ cup of Swiss, ¾ cup of Gruyere, and ¼ cup of Parmesan cheese and the cooked bacon. Toss to mix.
Whisk the Eggs: In a different medium bowl, whisk together 5 large eggs and add 1 cup of heavy cream, 1 cup of half-and-half, ¼ teaspoon of ground nutmeg, ¼ teaspoon of black pepper, and ½ teaspoon of kosher salt.
Assemble the Quiche: Sprinkle the cooled crust with half the cheese/bacon mixture, pour half the egg/cream mixture on top, sprinkle with the remaining half of the cheese/bacon mixture, and finish with the remaining half of the egg/cream mixture.
Bake the Quiche: Bake at 375°F for 30-45 minutes or until set in the middle. Cover the crust edge after 30 minutes to prevent burning.
What’s the difference between quiche and Quiche Lorraine?
Quiche is a dish made up of pastry crust, with a filling made of eggs, milk or cream, and other ingredients like cheese, vegetables, meat, etc. Quiche Lorraine is a type of quiche that typically consists of bacon and Swiss cheese. It got its name from Lorraine, a region in France where this dish originated.
Can you use milk instead of heavy cream in quiche?
While you can definitely use a mixture of whole milk and heavy cream, we do not recommend using milk only, as the quiche will not be thick enough or achieve it’s custard-like texture.
How do you keep the bottom crust of a quiche from getting soggy?
To keep the crust from turning out soggy, we prebake it to seal out moisture.
Do you eat Quiche Lorraine hot or cold?
This quiche is delicious hot or cold; however, we prefer it warm or at room temperature.
More Egg Recipes To Try
- Sheet Pan Breakfast Pizza
- Copycat Starbucks Egg Bites
- Skillet Breakfast Casserole
- Egg McMuffins
- Loaded Deviled Eggs
Claim your free ebook!
Subscribe to have posts delivered straight to your inbox!! PLUS get our FREE ebook!
