An easy Quiche Lorraine recipe made with cheddar, swiss, parmesan cheese, and bacon served in a flaky pie crust. A classic recipe inspired by Julia Child’s Quiche Lorraine.
When I make homemade pie crust my recipe makes two crusts, and I love to use the other crust to make this delicious Broccoli Cheese Quiche. You can also freeze the extra crust for another day. Also don’t miss my other Breakfast Recipes!
Quiche Lorraine
This Quiche Lorraine makes my whole house smell amazing and my kids stand by the oven waiting for it to finish cooking. Needless to say, we love quiche at our house, and I have a few favorite recipes, including a recipe for crustless quiche. If you happen to have leftovers, they save great in the refrigerator, and you can even freeze a baked quiche to reheat another day.
What is a quiche?
Quiche is an egg based dish or flan that is served in a pie dish over a pre-baked pie crust. Quiche originated in France and is made by combining eggs with cream and milk and it is filled with a variety of different fillings including cheeses, meats, and vegetables. Quiche is a popular party dish that can be served hot or cold.
What is Quiche Lorraine?
Quiche Lorraine is a popular type of breakfast quiche that originated in the Lorraine area of France. It is typically made with bacon and cheeses. Quiche Lorraine was made very popular by Julia Child as it is one of her signature recipes.
Quiche Lorraine ingredients:
Quiche Lorraine is made of bacon, onions, three cheeses, egg, cream, milk, nutmeg, salt, and pepper.
How do you make Quiche Lorraine?
- Preheat the oven to 350 degrees. Blind bake the pie crust for 8 minutes. (View my Perfect Pie Crust recipe for step-by-step photos on how to blind bake a pie crust.)
- Cook bacon in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the bacon from the pan and add onion. Sauté for 2 minutes.
- Layer the bottom of the pie crust with shredded cheddar and Swiss cheeses. Add bacon and onion on top.
- Mix the 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.
- Remove from oven and allow to cool for 10 minutes before slicing. Store leftovers, covered, in the fridge
Do I pre-bake crust for Quiche?
Yes, it’s best to partially pre-bake or blind-bake pie crust for 8 minutes before adding the liquid egg mixture for quiche, to make sure the pie crust cooks completely under all of the liquid.
When blind-baking your crust, always use pie weights! All you need is parchment paper, dry beans, dry rice or pie weights. If you bake your crust without pie weights you risk the crust shrinking and shriveling down into the bottom of the pan. The pie weights help it to keep its shape.
I highly recommend using a homemade pie crust in this recipe, not just because it tastes better, but because store-bought crusts are so thin and tend to over-brown and turn crumbly when baked for as long as this quiche bakes for.
See my full-tutorial on How to Make Perfect Pie Crust and How to Blind-Bake Pie Crust.
How to Make Quiche Ahead of time:
Quiche can be made ahead of time and stored in the fridge or freezer.
To make quiche ahead of time, bake the quiche according to instructions. Allow it to cool completely then either cover it and put it in the fridge for 2-3 day or wrap it really well with a few layers of tinfoil and freeze for up to 2 months.
To reheat quiche, allow the quiche to thaw in the fridge overnight (if frozen) and bake at 350 degrees for 20-30 minutes or until warmed through.
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Quiche Lorraine
Video
Ingredients
- 1 Homemade pie crust , unbaked*
- 8 slices bacon
- 1/2 onion chopped
- 1/2 cup shredded cheddar cheese
- 1 cup Swiss cheese
- 1/2 cup freshly 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
- Preheat the oven to 350 degrees. Prepare your pie pan with your unbaked pie crust. Pre-bake your pie crust for 8 minutes
- (I always use pie weights or dry beans or rice on top of parchment paper to keep the crust from shrinking. After the 8 minutes, remove the pie weights and parchment paper.)
- Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion. Saute for 2 minutes.
- Layer the bottom of the pie crust with cheddar and Swiss cheeses. Add bacon and onion on top.
- Mix the 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 tinfoil over it while cooking. (I don't usually need to do this).
- Remove from oven and allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Jane says
Absolutely delicious! Will be using this recipe often!
Robin says
Made this quiche for a Pastor’s luncheon and received rave reviews. Will definitely be making this again
P.S. /. I didn’t take the time to make my own pie crust, but the store bought worked out fine
Hollis Ramsey says
Did you pre-bake the store-bought pie crust? what size: regular or deep-dish? As I’ll be making this today, I’ll have to figure all this out for myself. Instructions would’ve been appreciated, but I’ll deal.
Tina King says
Typically they use a deep dish pie crust. I’ve made several and it works great. Yes, pre- cook pie crust for 10-12 minutes. Don’t punch holes or it will seep out.
Tina King says
If you start at beginning of recipe you will see where she pre bakes her cruyst for 8 min. You have to read the whole recipe! 🙂
Katelyn says
Yum, I used turkey bacon since that’s what was in my fridge. Still very tasty. Will revisit this again with traditional bacon next time. Thanks!!
Linda says
Love this recipe – added fresh cooked broccoli & spinach that needed using- Did have extra egg mix but thru that into a pie pan after spraying it! Great breakfast taco for tmo!
Mary says
Made this with a gluten free crust. Next time I’ll go crustless. Used half and half instead of heavy cream/milk. Also used spinach and a few slices of tomato on top. It was absolutely delicious and very creamy. This will be my Go-To quiche recipe! Thank you.
Carol A. Holland says
Even though I haven’t made it yet, I’m giving it a 5-star nating, because I know from experience this is the recipe you want if you love Quiche Lorraine! I’ve eaten enough to know! These can be very expensive in grocery stores, so pat yourself on the back, save a couple dollars and enjoy!
Alana Thompson says
My new morning breakfast for guest and special occasions. It is perfect. I do my ingredients ahead of time so all my guest see is me pulling it out of the oven and ready to serve. And no mess afterwards. Leftovers?….I warm mine like a slice of pizza. I use a non stick pan. Medium heat till warm.