By Becky Hardin
Published Jul 22, 2018
Quiche Lorraine is a delicious, savory dish made of eggs, cream, cheese, and bacon inside of a pastry crust. It just might be my favorite brunch food, best served with a side of greens, vegetables, or fruit. I love to make this easy Quiche Lorraine recipe for breakfast, lunch, or even for parties. The texture of the egg filling is absolutely perfect, and we can’t get enough of this flavorful dish!
Quiche Lorraine Ingredients
This Quiche Lorraine recipe is filled with eggs, lots of cheese, and tasty bits of bacon, all cooked into a flaky pie crust. I always say that it’s breakfast in pie form, and it’s too good to resist.
- Pie Crust: You’ll need 1 9-inch pie crust for this recipe. Use a refrigerated, pre-made one, or make your own homemade pie crust .
- Bacon: Chopped cooked bacon adds salty, umami flavor to the quiche.
- Cheese: A combination of Swiss, Gruyere, and Parmesan cheeses makes this quiche so savory and cheesy.
- Eggs: Contrary to popular belief, this recipe uses just 5 large eggs, not a whole dozen!
- Dairy: A mixture of heavy cream and half-and-half makes this quiche rich, creamy, and tender.
- Spices: A little bit of salt, pepper, and ground nutmeg enhances the overall flavor of the quiche and adds a touch of warmth to balance the cheeses.
Variations on This Quiche Lorraine Recipe
Quiche Lorraine is a classic for a reason– it’s perfect just the way it is! However, it’s also super easy to change up to suit individual tastes. I love to easily swap out the bacon for diced ham, prosciutto, or pancetta. I also usually add whatever veggies I have on hand. Sautéed spinach, mushrooms, broccoli florets, tomatoes, or chopped asparagus are all great choices.
How to Store and Reheat
Quiche is the perfect dish to make ahead of time because it keeps well in the refrigerator, and it can be served warm or cold. This quiche Lorraine will keep covered in the refrigerator for up to 4 days. To reheat, cover with aluminum foil and bake for about 15 minutes at 325°F.
How to Freeze
Freeze quiche Lorraine whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This quiche Lorraine might just be the best brunch food ! It’s so good served with fresh fruit and toasted baguette slices. We love it with sweet grapes and cantaloupe or honeydew melon. It’s also delicious with a Waldorf salad or some roasted breakfast potatoes .
Notes from the Test Kitchen
This isn’t one of those 30-minute recipes, but don’t let that scare you. It’s really not complicated and it’s definitely worth the extra time (let’s be honest, an hour isn’t that long for a delicious meal). I recommend this for a weekend breakfast or brunch, or you can make it the day before and reheat it in the morning.
5-Star Review
“This was amazing! My boyfriend says it’s the best quiche he’s ever had. Followed the recipe exactly.” -Alisha
Ingredients1x2x3x
- ▢ 1 9-inch refrigerated pie crust
- ▢ 8 strips bacon
- ▢ ½ cup freshly shredded Swiss cheese
- ▢ ¾ cup freshly shredded Gruyere cheese
- ▢ ¼ freshly grated Parmesan cheese
- ▢ 5 large eggs beaten
- ▢ 1 cup heavy cream
- ▢ 1 cup half-and-half
- ▢ ¼ teaspoon ground nutmeg
- ▢ ¼ teaspoon ground black pepper
- ▢ ½ teaspoon kosher salt
Video
Instructions
- For ease in rolling out, remove pie crust from refrigerator 20 minutes before using. 1 9-inch refrigerated pie crust
- Preheat oven to 400°F. Fit the pie crust into a 9-inch pie plate, cover, and rest in the refrigerator until the oven has preheated.
- Pre-bake the store-bought pie crust according to package directions (approximately 10 minutes); set aside to cool.
- While crust bakes, prepare the bacon by cutting the strips into ¼-inch slices. Place the bacon in a cold skillet set over medium-low heat and cook until crisp; drain on a paper towel-lined plate. 8 strips bacon
- Lower the oven temperature to 375°F.
- In a medium bowl, combine the Swiss, Gruyere, and Parmesan cheeses and cooked bacon. Toss to mix. ½ cup freshly shredded Swiss cheese, ¾ cup freshly shredded Gruyere cheese, ¼ freshly grated Parmesan cheese
- In a different medium bowl, whisk together the eggs and add the cream, half-and-half, nutmeg, black pepper, and kosher salt. 5 large eggs, 1 cup heavy cream, 1 cup half-and-half, ¼ teaspoon ground nutmeg, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Sprinkle the cooled crust with half the cheese/bacon mixture, pour half the egg/cream mixture on top, sprinkle with the remaining half of the cheese/bacon mixture, and finish with the remaining half of the egg/cream mixture.
- Bake at 375°F for 30-45 minutes or until set in the middle. Cover the crust edge after 30 minutes to prevent burning.
Equipment
- Pie Pan
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Quiche Lorraine Step by Step
Prep the Crust: For ease in rolling out, remove a 9-inch pie crust from the refrigerator 20 minutes before using. Preheat the oven to 400°F. Fit the pie crust into a 9-inch pie plate, cover, and rest in the refrigerator until the oven has preheated.
Bake the Crust: Pre-bake the store-bought pie crust according to package directions (approximately 10 minutes); set aside to cool.
Cook the Bacon: While the crust bakes, prepare the bacon by cutting 8 strips into ¼-inch slices. Place the bacon in a cold skillet set over medium-low heat and cook until crisp; drain on a paper towel-lined plate.
Mix the Cheeses: Lower the oven temperature to 375°F. In a medium bowl, combine ½ cup of Swiss, ¾ cup of Gruyere, and ¼ cup of Parmesan cheese and the cooked bacon. Toss to mix.
Whisk the Eggs: In a different medium bowl, whisk together 5 large eggs and add 1 cup of heavy cream, 1 cup of half-and-half, ¼ teaspoon of ground nutmeg, ¼ teaspoon of black pepper, and ½ teaspoon of kosher salt.
Assemble the Quiche: Sprinkle the cooled crust with half the cheese/bacon mixture, pour half the egg/cream mixture on top, sprinkle with the remaining half of the cheese/bacon mixture, and finish with the remaining half of the egg/cream mixture.
Bake the Quiche: Bake at 375°F for 30-45 minutes or until set in the middle. Cover the crust edge after 30 minutes to prevent burning.
Quiche is a dish made up of pastry crust, with a filling made of eggs, milk or cream, and other ingredients like cheese, vegetables, meat, etc. Quiche Lorraine is a type of quiche that typically consists of bacon and Swiss cheese. It got its name from Lorraine, a region in France where this dish originated.
While you can definitely use a mixture of whole milk and heavy cream, we do not recommend using milk only, as the quiche will not be thick enough or achieve it’s custard-like texture.
To keep the crust from turning out soggy, we prebake it to seal out moisture.
This quiche is delicious hot or cold; however, we prefer it warm or at room temperature.
More Egg Recipes To Try
- Sheet Pan Breakfast Pizza
- Copycat Starbucks Egg Bites
- Skillet Breakfast Casserole
- Egg McMuffins
- Loaded Deviled Eggs
Quiche Lorraine Recipe
Equipment
- Pie Pan
Ingredients
- 1 9-inch refrigerated pie crust
- 8 strips bacon
- ½ cup freshly shredded Swiss cheese
- ¾ cup freshly shredded Gruyere cheese
- ¼ freshly grated Parmesan cheese
- 5 large eggs beaten
- 1 cup heavy cream
- 1 cup half-and-half
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
Instructions
- For ease in rolling out, remove pie crust from refrigerator 20 minutes before using. 1 9-inch refrigerated pie crust
- Preheat oven to 400°F. Fit the pie crust into a 9-inch pie plate, cover, and rest in the refrigerator until the oven has preheated.
- Pre-bake the store-bought pie crust according to package directions (approximately 10 minutes); set aside to cool.
- While crust bakes, prepare the bacon by cutting the strips into ¼-inch slices. Place the bacon in a cold skillet set over medium-low heat and cook until crisp; drain on a paper towel-lined plate. 8 strips bacon
- Lower the oven temperature to 375°F.
- In a medium bowl, combine the Swiss, Gruyere, and Parmesan cheeses and cooked bacon. Toss to mix. ½ cup freshly shredded Swiss cheese, ¾ cup freshly shredded Gruyere cheese, ¼ freshly grated Parmesan cheese
- In a different medium bowl, whisk together the eggs and add the cream, half-and-half, nutmeg, black pepper, and kosher salt. 5 large eggs, 1 cup heavy cream, 1 cup half-and-half, ¼ teaspoon ground nutmeg, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Sprinkle the cooled crust with half the cheese/bacon mixture, pour half the egg/cream mixture on top, sprinkle with the remaining half of the cheese/bacon mixture, and finish with the remaining half of the egg/cream mixture.
- Bake at 375°F for 30-45 minutes or until set in the middle. Cover the crust edge after 30 minutes to prevent burning.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
