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A square photo of a slice of lightly browned Quiche Lorraine, topped with a fresh sprig of thyme, and served with three strawberry halves on a white plate. The photo is from the side of the slice, and visible are the pieces of crisp bacon. There is a fork on the plate and it is on a white wood background with a white linen napkin. A blue terracotta pot is visible in the background.

Quiche Lorraine Recipe

Serve classic Quiche Lorraine hot, cold, or room temperature. With bacon, eggs, and lots of cheese, it's perfect for breakfast and brunch!
Course Breakfast
Cuisine American
Keyword bacon, cheese, eggs
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Servings 6 servings
Calories 469kcal
Author Meggan Hill


  • 1 pie crust thawed (homemade or from 1 box store-bought)
  • 4 slices bacon
  • 1 onion chopped
  • 5 large eggs
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme minced
  • Salt and freshly ground black pepper
  • 4 ounces Roth Grand Cru® Original cheese shredded or Swiss or Parmesan cheese


  • 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, 1/2 teaspoon of pepper, and 1/4 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. 
  • Carefully pour the egg mixture evenly into the pie shell until it reaches 1/2 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. 



Calories: 469kcal