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This scrumptious Quiche Lorraine has a buttery, flaky crust filled with fluffy egg custard and decadent bacon. It’s the stuff brunch dreams are made of!

A quiche Lorraine in a pie pan on top of a round serving plate.

Quiche Lorraine is always delicious. I could eat it hot, cold, or at room temperature. I love it with fruit for breakfast or with salad for lunch. And I love the leftovers for a late-night snack!

Quiche Lorraine is fancy enough for holidays but easy enough for lazy weekends. It’s comforting, cozy, and always fun to eat.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Quiche Lorraine Recipe

Recipe ingredients

Labeled ingredients for quiche Lorraine.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.

Step-by-step instructions

  1. Preheat oven to 400 degrees. Prick bottom of the crust with a fork in several places. Partially bake crust for 15 minutes. Remove from oven and keep warm.
Someone poking holes into a pie crust with a fork.
  1. Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and finely chop. Reserve the fat in the skillet.
Four slices of bacon being cooked in a silver skillet.
  1. Return skillet to medium heat. Add the onion and cook until softened, about 5 minutes. Toss the onion with the chopped bacon in a small bowl and set aside. 
Onion being cooked in a silver skillet.
  1. In a large bowl, whisk together the eggs, milk, cream, thyme, ½ teaspoon of pepper, and ¼ teaspoon of salt.
Quiche Lorraine ingredients in two separate bowls.
  1. Reduce the oven temperature to 350 degrees and adjust an oven rack to the middle position. Set pie crust on a rimmed baking sheet.
A baked pie crust.
  1. Sprinkle the cheese and then the bacon-onion mixture evenly over the bottom of the warm pie crust.
A quiche Lorraine in a pie tin before egg mixture has been added.
  1. Slide the middle oven rack out and set the baking sheet with the pie crust on it. Carefully pour the egg mixture evenly into the pie shell until it reaches ½ inch from the top of the crust. Slide the entire baking sheet with the quiche in to the oven. 
Someone pouring white liquid into quiche Lorraine that is in the oven.
  1. Bake until the top of the quiche is lightly browned and a knife inserted about 1 inch from the edge of the crust comes out clean, about 40 to 50 minutes. (The center should be soft, but still set, similar to gelatin).
A quiche Lorraine in a pie pan on top of a round serving plate.
  1. Transfer the quiche to a baking rack to cool for 5 minutes. Serve warm, cold, or at room temperature. 
Three slices of quiche Lorraine on plates.

Recipe tips and variations

  • Yield: This recipe makes one 9-inch quiche, enough for 6 to 8 slices.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Cool your baked quiche completely, then wrap in a double layer of plastic wrap and/or foil. Freeze up to 2 months and thaw overnight in the refrigerator. Serve it cold straight from the fridge or reheat in a 350-degree oven until it reaches 165 degrees.
  • Mini quiche: These tiny quiches are made in a muffin tin and perfect for parties and buffets.
  • Quiche muffins: A hearty individual serving size made in a standard muffin tin.
  • Egg muffins: Crustless egg cups baked in a standard muffin tin.
A slice of quiche Lorraine on a white plate.

Recipe FAQs

What is the difference between quiche and Quiche Lorraine?

Quiche Lorraine is a specific type of quiche, one always made with eggs, bacon, Swiss cheese, and heavy cream. Any other quiche is… just a quiche.

Why is this quiche called Lorraine?

In the Lorraine region of France, they often made open pies with eggs, cream, and lardons (a type of French bacon cut into cubes). A Quiche Lorraine is made with bacon instead of the lardons and has cheese, too.

Mini Quiche 4 Ways

Skip the coffee shop sous vide egg bites and make your own Mini Quiche instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.

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More brunch favorites

A quiche Lorraine in a silver pie pan.

Quiche Lorraine

This scrumptious Quiche Lorraine has a buttery, flaky crust filled with fluffy egg custard and decadent bacon. It's the stuff brunch dreams are made of!
5 from 9 votes
Prep Time 10 mins
Cook Time 2 hrs 20 mins
Total Time 2 hrs 30 mins
Servings 6 servings
Course Breakfast
Cuisine American
Calories 455

Ingredients 

  • 1 pie crust thawed (homemade or from 1 box store-bought, see note 1)
  • 4 slices bacon
  • 1 onion chopped
  • 4 large eggs
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1 teaspoon fresh thyme minced
  • Salt and freshly ground black pepper
  • 4 ounces shredded Swiss cheese

Instructions 

  • Preheat oven to 400 degrees. Prick bottom of the crust with a fork in several places. Partially bake crust for 15 minutes. Remove from oven and keep warm.
  • Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and finely chop. Reserve the fat in the skillet.
  • Return skillet to medium heat. Add the onion and cook until softened, about 5 minutes. Toss the onion with the chopped bacon in a small bowl and set aside. 
  • In a large bowl, whisk together the eggs, milk, cream, thyme, ½ teaspoon of pepper, and ¼ teaspoon of salt.
  • Reduce the oven temperature to 350 degrees and adjust an oven rack to the middle position. Set pie crust on a rimmed baking sheet. Sprinkle the cheese and then the bacon-onion mixture evenly over the bottom of the warm pie crust. 
  • Slide the middle oven rack out and set the baking sheet with the pie crust on it. Carefully pour the egg mixture evenly into the pie shell until it reaches ½ inch from the top of the crust. Slide the entire baking sheet with the quiche in to the oven. 
  • Bake until the top of the quiche is lightly browned and a knife inserted about 1 inch from the edge of the crust comes out clean, about 40 to 50 minutes. (The center should be soft, but still set, similar to gelatin).
  • Transfer the quiche to a baking rack to cool for 5 minutes. Serve warm, cold, or at room temperature. 

Recipe Video

Notes

  1. Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.
  2. Yield: This recipe makes one 9-inch quiche, enough for 6 to 8 slices.
  3. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  4. Freezer: Cool your baked quiche completely, then wrap in a double layer of plastic wrap and/or foil. Freeze up to 2 months and thaw overnight in the refrigerator. Serve it cold straight from the fridge or reheat in a 350 degree oven until it reaches 165 degrees.

Nutrition

Serving: 1sliceCalories: 455kcalCarbohydrates: 20gProtein: 16gFat: 35gSaturated Fat: 18gCholesterol: 236mgSodium: 336mgPotassium: 237mgFiber: 1gSugar: 3gVitamin A: 1047IUVitamin C: 2mgCalcium: 254mgIron: 2mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

    1. Hi Suzanne, I haven’t tested this with any other cheeses but I don’t see why you couldn’t change it up. Try your favorite cheese and let me know how it goes! – Meggan

    1. Hi Jade! You should bake it first according to the directions, if you put the ingredients in a raw pie crust, the crust will be soggy. Hope this helps! -Meggan

  1. Absolutely take the day off for Mother’s Day – and I’m impressed that your family creates such a delicious meal for you! yum!

  2. Quiche lorraine is one of my favorite lunch foods. Actually, dinner foods too!

    Everyone needs a really good quiche recipe in their repertoire.

    Awesome video too, Meggan!5 stars

  3. I love quiche! We used to make tons of them at my coffee shop. They were so great because they are good at any temp like you mention! When I make them for myself I lighten them up and use a substitute for the cream but it sure does taste decadent with it.5 stars