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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Recipe
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
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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!
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!
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.