Quiche Lorraine is packed with onion, bacon, and cheese, all in a frozen pie crust. Great for breakfast, brunch, or a quick lunch or dinner!
Quiche Lorraine Is…
- Versatile: Great for any meal — breakfast, brunch, lunch, or dinner.
- Simple: Straightforward and easy to make.
- Tasty: A delicious mix of onion, bacon, and cheese in a ready-made crust.
- Great Flavor: Perfect for those who prefer a more subtle egg flavor.
- Crowd Pleaser: Guaranteed to be a hit wherever it’s served!
Ingredients
- Pie Crust: Serves as the crispy base.
- Bacon: Brings a savory kick.
- Butter, Onion, Garlic: Boosts the Quiche Lorraine flavor.
- Parmesan and Swiss Cheese: Delivers creamy flavor.
- Eggs and Cream: Forms the smooth custard.
- Nutmeg, Salt, Pepper: Seasonings for extra flavor and warmth.
- Chives (Optional): For a touch of freshness.
How To Make Quiche Lorraine
- Pre-bake Crust: Bake at 400°F, then cool.
- Cook Bacon: Brown, set aside some for garnish.
- Sauté Onion and Garlic: In bacon fat, then combine with bacon.
- Layer in Crust: Add bacon mixture and cheeses.
- Mix Filling: Combine eggs, cream, nutmeg, salt, and pepper; pour in.
- Bake Quiche: At 350°F for 35-45 minutes until just set.
- Garnish and Serve: Top with bacon.
Why Is It Called Quiche Lorraine?
Quiche Lorraine originates from the Lorraine region in France, traditionally made with bacon, eggs, and cream.
Our recipe includes onion, garlic, cheese, and spices for extra flavor, deviating slightly from the classic version.
More Easy Egg Recipes:
Quiche Lorraine
Enjoy the classic flavors of Quiche Lorraine with bacon, onion, and cheese in a flaky frozen crust. Perfect for breakfast, brunch, or an easy meal anytime!
Equipment
- Sheet pan
- Large pan
Ingredients
- 1 (9-inch) frozen ready-to-bake pie crust must be deep dish, see note 1
- 9 slices center-cut bacon
- 1 tablespoon butter
- 1/2 cup medium yellow onion diced
- 1 teaspoon minced garlic
- 1/4 cup Parmesan cheese freshly grated
- 1 cup Swiss cheese freshly grated
- 4 large eggs
- 1-1/3 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Chopped chives optional garnish
Instructions
- Preheat oven to 400°F and bake unwrapped frozen pie crust on a sheet pan for 10 minutes. Let cool slightly on sheet before reducing oven temperature to 350°F.
- Meanwhile, cut bacon into small pieces and cook in a large pan over medium-high heat until browned. Transfer cooked bacon to a paper towel-lined plate. Set aside 2 tablespoons cooked bacon to use as a garnish.
- Drain off all but 1 tablespoon bacon fat. Add the butter and diced onion; cook until soft and translucent, about 5 minutes. Add garlic and stir for another 30 seconds. Add cooked mixture to the plate of cooked bacon to slightly cool.
- Place bacon and onion/garlic mixture on top of baked crust. Sprinkle Parmesan and Swiss cheese evenly on top.
- In a large bowl, whisk eggs until combined. Whisk in cream, nutmeg, salt, and pepper. Whisk until smooth.
- Without overfilling the crust, pour cream/egg mixture into crust (still on the sheet pan). If crust isn’t large enough, discard excess cream/egg mixture.
- Bake on middle oven rack for 35–45 minutes or until quiche is set and very slightly jiggly in the center. (It will finish firming up outside the oven.) Avoid overbaking the quiche. If there is a slight jiggle, it’s done.
- Serve warm with reserved bacon and fresh chopped chives.
Video
Recipe Notes
Note 1: For the best fit, be sure to use deep dish pie crusts for the filling.
Storage: Store baked Quiche Lorriane in the fridge for up to 3 days. Keep pre-baked quiche in the freezer for 1–2 months; thaw in fridge. Freezing may affect texture.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 3g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 160mg | Sodium: 280mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe- super easy .. I use pancetta instead of bacon. My entire family is obsessed!!
Delish! So thrilled you enjoyed this! Thanks Amy! 🙂
Made this recipe for my family Christmas. Everyone loved it. I used Gruyère and Parmesan cheese that I shredded along with plant based heavy cream. It was so creamy and delicious. This one is now added to our family favorites. I even added the nutmeg. I am not a nutmeg fan but it wasn’t overpowering.
Thank you for this recipe.
I am so thrilled to hear this! Thanks so much Christa! 🙂
Awesome, really enjoyed and not difficult at all.
So glad to hear that, thank you Linda! 🙂
The nutmeg flavor was too strong for my taste.
How long should this ideally sit after baking / before serving?
We usually serve it within 10-15 minutes of baking it!
Made this recipe tonight, Used ham and forgot the garlic, no crust. Came out great!!!
That dish looks very attractive.I will do it for my dinner , thank for sharing
Thank you for this recipe!
You’re welcome! 🙂