There’s nothing quite like a classic Quiche Lorraine to make your mornings feel a little more special! This savory breakfast pie is a breeze to whip up, and it’s perfect for breakfast, brunch, or even dinner.
Looking for more quiche recipes to try? You’ll love these ones: Broccoli Quiche and Crustless Spinach Quiche.
Before You Get Started / Helpful Hints
- Blind bake the crust. To avoid a soggy bottom, I like to bake the pie crust for a few minutes before pouring in the filling. Just prick the bottom with a fork, bake at 400°F for about 10 minutes, and let it cool slightly.
- Bake until just set. Keep an eye on it near the end of the baking time. I always give it a little jiggle test—if the center is slightly wobbly but the edges are firm, it’s done. It’ll set completely as it cools.
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Ingredients for Quiche Lorraine
- Deep-dish pie crust: Feel free to use store-bought or use your own homemade pie crust!
- Bacon: Bacon is the star of this recipe; it adds that smoky, savory kick that makes Quiche Lorraine so irresistible.
- Onion: I always dice the onion finely and sauté it in the bacon grease, for a smoky caramelized flavor that works perfectly in the dish.
- Eggs: Eggs are the heart of the quiche.
- Heavy cream: Heavy cream adds a luscious, velvety finish to the filling, making every bite extra indulgent.
- Cheese: The shredded cheese is my favorite part—I usually go with Gruyere for its nutty flavor, but cheddar or Swiss works great too!
How to Make Quiche Lorraine
- Prepare the crust: Remove the pie crust from the freezer and bring to room temperature. Transfer the pie to a baking sheet so it is easier to remove in and out of the oven. Prick the bottom of the pie with a fork to help release steam as the pie cooks.
- Blind bake: Cover the pie with parchment paper and dried beans. Blind bake in the oven for 10 minutes. Remove the pie crust from the oven and set aside. Turn down the oven to 350 degrees.
- Cook the bacon: Heat a large skillet over medium high heat. Add in bacon and cook until golden brown and crispy, 5-6 minutes. Strain the bacon through a mesh strainer to separate the bacon from the grease. Set bacon aside and add back 1-2 tbsp of bacon grease back to the skillet.
- Cook the onion: Bring the skillet back up to medium high heat and add in the onion. Cook for 4-5 minutes or until the onions soften and develop some color. Remove the onions from the pan and set aside.
- Whisk the remaining ingredients: Add eggs, cream, salt and pepper to a medium bowl. Whisk to combine and set aside.
- Assemble: Sprinkle half of the cooked bacon, onions, and 1/2 cup of the shredded cheese onto the bottom of the par-baked pie crust. Top with the egg custard and sprinkle with the remaining bacon and 1/2 cup of cheese.
- Bake in a 350 degree oven for 40 minutes or until the top is set and the crust is golden brown. Slice, serve, and enjoy!
How to Store the Quiche
- In the Fridge: Once it’s cooled, cover the quiche tightly with plastic wrap or foil and store it in the fridge for up to 3-4 days. To reheat, pop a slice in the microwave or warm the whole quiche in the oven at 350°F until heated through.
- In the Freezer: If you want to save leftovers for later, slice the quiche into individual portions, wrap each slice in plastic wrap, and place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. To reheat, let the slices thaw in the fridge overnight, then warm them in the oven.
Frequently Asked Questions
Can I use a homemade crust instead of a premade one?
Absolutely! If you have the time, a homemade crust adds a wonderful personal touch. Just make sure to blind-bake it before adding the filling.
Can I substitute the heavy cream?
Yes, you can use half-and-half or whole milk if you want a lighter option, but the quiche won’t be quite as rich and creamy.
What other fillings can I add?
Feel free to customize! Spinach, mushrooms, or diced ham are great additions, but keep the ratio balanced so the custard isn’t overwhelmed.
Can I make this quiche crustless?
Yes! Just grease the pie dish well, pour in the filling, and bake. It’s a great option if you’re looking for a gluten-free or lower-carb version.
More Savory Breakfast Recipes To Try!
Quiche Lorraine
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Ingredients
- 1 deep dish premade pie crust
- 6 slices uncooked bacon, diced
- 1 large onion, diced
- 5 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup cheese, shredded (sharp cheddar, Swiss, gruyere)
Instructions
- Preheat the oven to 400 degrees.Remove pie crust from the freezer and bring to room temperature. Transfer the pie to a baking sheet so it is easier to remove in and out of the oven.Prick the bottom of the pie with a fork to help release steam as the pie cooks.
- Cover the pie with parchment paper and dried beans. Blind bake in the oven for 10 minutes.Remove the pie crust from the oven and set aside.Turn down the oven to 350 degrees.
- Heat a large skillet over medium high heat.Add in bacon and cook until golden brown and crispy, 5-6 minutes.Strain the bacon through a mesh strainer to separate the bacon from the grease. Set bacon aside and add back 1-2 tbsp of bacon grease back to the skillet.
- Bring the skillet back up to medium high heat and add in the onion.Cook for 4-5 minutes or until the onions soften and develop some color. Remove the onions from the pan and set aside.
- Add eggs, cream, salt and pepper to a medium bowl. Whisk to combine and set aside.
- Assemble: Sprinkle half of the cooked bacon, onions and 1/2 cup of the shredded cheese onto the bottom of the par baked pie crust.
- Top with the egg custard and sprinkle with the remaining bacon and 1/2 cup of cheese.
- Bake in a 350 degree oven for 40 minutes or until the top is set and the crust is golden brown.Slice, serve and enjoy!
Did You Make This?
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