A slice of quiche lorraine on a white plate with sliced avocados on the side.
Quiche Lorraine
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

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.

Course: Breakfast
Cuisine: American, French
Keyword: how to make quiche, quiche, quiche lorraine, quiche lorraine recipe, quiche recipe
Servings: 12
Calories: 307 kcal
Author: Lauren Allen
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
  1. Preheat the oven to 350 degrees. Prepare your pie pan with your unbaked pie crust. Pre-bake your pie crust for 8 minutes 

  2. (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.)

  3. 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.

  4. Layer the bottom of the pie crust with cheddar and Swiss cheeses. Add bacon and onion on top. 

  5. 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.

  6. 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).

  7. Remove from oven and allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.

Recipe Notes

*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 and dry when baked for as long as this quiche bakes for.

Make-ahead Instructions:

You can make quiche ahead and even freeze quiche. Find my make-ahead instructions above in the post.