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.
I love to make homemade pie crust and because it makes two crusts, I use one crust to make this quiche lorraine and I freeze the other to make Broccoli Cheese Quiche another day! Don’t miss my other favorite Brunch Recipes!
Quiche is an egg based dish or flan that is served in a pie dish over a pre-baked pie crust. This native french dish 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 Lorraine was made popular by Julia Child, and is simply quiche filled with bacon and cheeses, served hot or cold.
Ingredients for Quiche Lorraine:
- Bacon
- Onions
- Egg
- Cheese: cheddar, swiss, parmesan
- Cream and milk
- Spices: nutmeg, salt, and pepper
How to make Quiche Lorraine:
1. Bake the crust. View my Perfect Pie Crust recipe for step-by-step photos on how to blind bake a pie crust.)
2. Cook bacon and onion. Cook bacon in a skillet, remove most of the grease from the bacon from the pan, add onion and sauté for 2 minutes.
3. Layer on pie crust: start with a layer of shredded cheddar, then Swiss cheeses, add bacon crumbles, add onion.
4. 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.
5. 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
About the crust:
The quiche filling is added to a partially baked or blind-baked 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.
Make Ahead And Freezing Instructions:
To make ahead: Bake the quiche according to instructions, allow it to cool completely, cover it and put it in the fridge for 2-3 day. Eat it cold or re-heat in the microwave or oven.
To freeze: Bake the quiche according to instructions, allow it to cool completely and wrap it really well with a few layers of tinfoil. Freeze it 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! 🙂
Jan Wells says
I always use deep dish and sometimes I don’t pre-bake it and it works out just fine. I also add mushrooms to mine that have been sauteed
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.
Hope Ballinger says
I used to make quiche all the time but hadn’t for so many years I looked for a recipe & found this one and WOW FANTASTIC!! I didn’t have any nutmeg or swiss so sans the nutmeg & just used a colby mix shredded on bottom & a box Jiffy pie crust mix but otherwise followed this recipe. It was not only delicious but absolutley beautiful, I had to take a picture!! So glad I found this awesome recipe!! Thank you!!
Ms. Hope B.
Lynne says
Delicious. I left out the oions and added diced toatoe. Very, very yummy, and easy to make!!!
Anette says
This looks really great but is there anything that could substitute for heavy cream ,(I.e. sour cream, yogurt)? Would either of these work?
Lauren Allen says
Any of those, or whole milk would work great.