This Classic Quiche Lorraine recipe is a must-try for anyone who loves savory breakfast or brunch options. Made with a rich and creamy filling of bacon, cheese, and onions, all baked in a buttery pie crust, it’s the perfect balance of flavors and textures. Whether you’re hosting a brunch party, serving it for breakfast, or preparing a weeknight dinner, this quiche is a crowd-pleaser.

Packed with ingredients like sharp cheddar cheese, Gruyère, and crispy bacon, it’s a hearty and satisfying dish. The easy-to-follow instructions make this recipe accessible even for beginners. Plus, it can be customized with various vegetables or meats, making it versatile for any taste preference.
Ingredients:
- 1 pie crust (1 frozen crust or 1/2 recipe for a double pie crust)
- 1/2 lb bacon, thinly sliced and chopped into 1/2-inch pieces
- 1/2 yellow onion, diced
- 1 cup shredded cheese (sharp white cheddar or Gruyère is ideal)
- 1 3/4 cups half and half (or equal parts whole milk and heavy cream)
- 4 large eggs
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp smoked paprika
- 1/8 tsp ground nutmeg
- 1 egg white (for brushing the crust)
Instructions:
Prepare the Pie Crust:
- If using a store-bought pie crust, follow the package instructions for pre-baking, or prepare a homemade pie crust and chill it.
- Roll out the pie crust on a lightly floured surface or between parchment paper to about 12 inches in diameter. Carefully transfer the dough to a tart pan or deep pie pan and press it into place.
- Freeze the crust for about 30 minutes while preheating your oven to 350°F.
Pre-Bake the Crust:
- If using a store-bought crust, follow the pre-baking instructions.
- If using homemade dough, remove the crust from the freezer, and blind-bake it. Poke the bottom of the crust with a fork and line it with parchment paper or foil. Fill it with pie weights and bake at 350°F for about 35-40 minutes until the crust is lightly golden.
- After baking, remove the pie weights and parchment, then brush the inside of the tart with a whisked egg white to prevent sogginess from the filling.
Make the Savory Egg Filling:
- In a large skillet over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon and set it aside.
- Add the diced onions to the bacon fat in the skillet and cook, stirring occasionally, until golden. Remove and add to the bacon.
- In a large bowl, whisk together the eggs, half and half, salt, pepper, paprika, and nutmeg for about a minute to incorporate air into the custard. Stir in the cheese, cooked bacon, and onions.
Bake the Quiche Lorraine:
- Pour the egg mixture into the pre-baked crust and bake in a preheated oven at 350°F for about 50 minutes. The quiche is done when a knife inserted into the center comes out clean, and the center slightly jiggles.
- Allow the quiche to cool for a few minutes before slicing and serving. Garnish with fresh parsley if desired.
Tips:
- Use high-quality cheese for the best flavor. Gruyère or sharp cheddar will add depth to the quiche.
- Let the quiche rest for about 10 minutes before slicing to set the custard and prevent it from being too runny.
Variations and Substitutions:
- Swap the bacon for ham or sausage for a different flavor.
- Add vegetables like spinach, mushrooms, or tomatoes to make a more veggie-packed version.
- You can use milk instead of half-and-half for a lighter version.
FAQs:
- Can I make this ahead of time? Yes! You can prepare the quiche up to 1 day in advance and store it in the refrigerator. Reheat before serving.
- Can I freeze the quiche? Yes, once baked and cooled, wrap tightly in plastic and freeze for up to 3 months. Reheat in the oven from frozen.
Serving Suggestions:
- Serve this quiche Lorraine with a simple green salad or roasted vegetables on the side for a complete meal.
- Pair it with a light vinaigrette or a dollop of crème fraîche for added richness.
Why You’ll Love This Recipe:
- Classic flavors of bacon, cheese, and onions come together in a rich custard for a comforting and savory dish.
- This easy-to-make quiche can be enjoyed for breakfast, brunch, lunch, or dinner!
- It’s the perfect dish to customize with your favorite fillings, making it versatile for any occasion.
Classic Quiche Lorraine Recipe
8
servings2
hours50
minutesIngredients
1 pie crust (1 frozen crust or 1/2 recipe for a double pie crust)
1/2 lb bacon, thinly sliced and chopped into 1/2-inch pieces
1/2 yellow onion, diced
1 cup shredded cheese (sharp white cheddar or Gruyère is ideal)
1 3/4 cups half and half (or equal parts whole milk and heavy cream)
4 large eggs
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp smoked paprika
1/8 tsp ground nutmeg
1 egg white (for brushing the crust)
Directions
- Prepare the Pie Crust:
- If using a store-bought pie crust, follow the package instructions for pre-baking, or prepare a homemade pie crust and chill it.
- Roll out the pie crust on a lightly floured surface or between parchment paper to about 12 inches in diameter. Carefully transfer the dough to a tart pan or deep pie pan and press it into place.
- Freeze the crust for about 30 minutes while preheating your oven to 350°F.
- Pre-Bake the Crust:
- If using a store-bought crust, follow the pre-baking instructions.
- If using homemade dough, remove the crust from the freezer, and blind-bake it. Poke the bottom of the crust with a fork and line it with parchment paper or foil. Fill it with pie weights and bake at 350°F for about 35-40 minutes until the crust is lightly golden.
- After baking, remove the pie weights and parchment, then brush the inside of the tart with a whisked egg white to prevent sogginess from the filling.
- Make the Savory Egg Filling:
- In a large skillet over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon and set it aside.
- Add the diced onions to the bacon fat in the skillet and cook, stirring occasionally, until golden. Remove and add to the bacon.
- In a large bowl, whisk together the eggs, half and half, salt, pepper, paprika, and nutmeg for about a minute to incorporate air into the custard. Stir in the cheese, cooked bacon, and onions.
- Bake the Quiche Lorraine:
- Pour the egg mixture into the pre-baked crust and bake in a preheated oven at 350°F for about 50 minutes. The quiche is done when a knife inserted into the center comes out clean, and the center slightly jiggles.
- Allow the quiche to cool for a few minutes before slicing and serving. Garnish with fresh parsley if desired.
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