Gear up for the best Quiche Lorraine recipe using three different cheeses, crispy bacon and a creamy egg mixture, baked in a flaky pie crust.
Brunch is definitely the best meal of the day! Try my Homemade Scones, Eggs Benedict, Crepes, or French Toast Casserole!
Quiche Lorraine is my brunch BFF
Quiche Lorraine is my brunch BFFIf I'm every planning a brunch menu my mind immediately goes to my favorite quiche recipes, and there's nothing more classic than Quiche Lorraine with bacon and cheese. It's beloved by everyone and always the first gone at a party.
And, picture my highest begging voice when I ask you to pretty please make quiche with a homemade pie crust! The taste is incomparable, and store-bought pie crusts are thin and easily overcook to be dry and crumbly. Plus, my pie crust recipe makes 2 crusts, so you can use the other crust for Broccoli Cheese Quiche or Spinach and Bacon Quiche, or freeze it for later to make a different pie recipe.
How to make Quiche Lorraine:
Par-Bake Pie Crust: and Place a peice if parchement paper in the unbaked pie shell and add pie weights or dry rice or beans to weigh it down. Bake pie crust at 350 degrees F for 8 minutes. Remove from oven and remove pie weights.
Cook Bacon in a skillet until crispy then remove to a plate and chop into small pieces. Remove most of the grease then sauté onion in same pan for 2-3 minutes.
Assemble: Sprinkle cheddar and Swiss cheeses in the bottom of the par-baked pie crust and top with bacon. and onion. Combine eggs, cream, milk and spices then stir slowly while pouring over crust so the spices are evenly distributed.
Bake: Sprinkle parmesan cheese and bake at 350 degrees F for 45-60 minutes. If the quiche starts browning too quickly, tent a piece of tinfoil over it. Allow quiche to cool for 5-10 minutes then serve and enjoy with fruit salad, tomato cucumber salad, or Chia Pudding Cups.
Make Ahead and Freezing Instructions:
To Make Ahead: Quiche will keep well in the fridge for 2-3 days. Enjoy it at room temperature, or reheat in the microwave or oven.
To Freeze: Allow the baked quiche to cool completely then cover tightly with a double layer of aluminum foil and freeze for up to two months. Let the frozen quiche thaw overnight in the fridge then bake again at 350 degrees F until warmed through.
More Egg Recipes:
- Breakfast Skillet
- Hashbrown Breakfast Casserole
- Spinach and Bacon Quiche
- Broccoli Cheese Quiche
- Crab Cake Benedict
- French Toast Casserole
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Recipe
Quiche Lorraine
Ingredients
- 1 unbaked pie crust
- 8 slices bacon
- 1/2 of an onion , diced
- 1/2 cup fresh grated cheddar cheese
- 1 cup fresh grated Swiss cheese
- 1/2 cup fresh 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
- Par-bake pie crust: Preheat oven to 350 degrees F. Place unbaked pie shell in pie pan. Place a piece of parchment on top, and add some pie weights or a cup of dry rice or beans. Bake pie crust for 8 minutes. Remove parchment with pie weights. (Pie weights keep the crust from shrinking as it bakes).
- Cook Bacon in a skillet over medium low heat, turning often. Remove to a plate and chop. Remove most of the grease from the pan and add onion to the pan and sauté for 2-3 minutes minutes.
- Assemble: Sprinkle cheddar and Swiss cheeses around the bottom of the partially baked pie crust. Add bacon and onion on top. 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.
- 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 foil over it while cooking. (I don't usually need to do this with a homemade pie crust).
- Remove from oven and cool for at least 15 minutes before slicing. Refrigerate leftovers.
Notes
Nutrition
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I originally shared this recipe March 2019. Updated October 2021 and July 2024.
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This looks really great but is there anything that could substitute for heavy cream ,(I.e. sour cream, yogurt)? Would either of these work?
Any of those, or whole milk would work great.
Delicious. I left out the oions and added diced toatoe. Very, very yummy, and easy to make!!!
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.
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.
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!
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.
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!
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!!
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
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.
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.
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! 🙂
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
Absolutely delicious! Will be using this recipe often!