Classic Quiche Lorraine
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The perfect dish for any special brunch or luncheon! Quiche Lorraine is a savory egg custard baked in a pie crust with crisp bacon, scallions, and Swiss cheese. Make it in 1 hour with refrigerated dough!
This savory egg breakfast pie, named for the Lorraine region of France, is one of our family’s favorites. I just love that it is so easy to put together!
With nearly a pound of bacon, a half dozen eggs, plenty of cheese, and a cup of heavy cream, it’s certainly rich and filling.
Why You’ll Love This Recipe
Key ingredients & substitutions for Quiche Lorraine
- Pie crust — You can prepare this bacon and cheese quiche using either a homemade pie dough or a refrigerated pie crust, both with delicious results! Be sure to allow the refrigerated version to warm on the counter — it’s much easier to work with at room temperature.
- Eggs — The star of the show! Use a large size so you get the correct ratio of eggs to dairy. Also, be sure to whisk them well so there are no pockets of white in the finished dish.
- Bacon and scallions — Both of these ingredients add plenty of savory flavor and texture to your Quiche Lorraine. You can cook bacon strips in the oven to avoid splatters on the stove, or chop it cold and crisp the pieces in a skillet.
- Swiss cheese — I always recommend buying a fresh block or wedge and shredding it yourself, if you can. Not only is the flavor bolder, but it melts down much smoother than bagged shreds.
- Milk and cream — You can certainly use all of one or the other, but I find that a mixture of the two creates the perfect texture. Measure both and allow them to warm on the counter while you prep the other ingredients.
- Seasonings — Nutmeg, along with salt and pepper, helps to bring out the other flavors in the dish. I also like to add a little ground red pepper for a subtle heat.
How to make bacon and cheese quiche?
STEP 1 | Form the crust
Warm the refrigerated dough on the counter, then press into a pie plate and crimp the edges.
tip
- If you’re using homemade dough, be sure to blind bake the crust for a few minutes before adding the filling.
STEP 2 | Layer the bacon, scallions, and cheese
Scatter the crispy bacon pieces evenly over the crust. Then, top with chopped scallions and a big handful of shredded Swiss.
STEP 3 | Add the custard filling
Whisk the eggs, milk, and cream together until smooth. Season with salt, pepper, and nutmeg, then pour into the crust.
STEP 4 | Bake
Top with additional cheese and ground red pepper if you’d like. Bake for 40-45 minutes, or until the center is set and the top is lightly browned.
tips
- Pay attention to how you layer the ingredients for best results. Pouring the egg mixture over the other ingredients keeps them scattered throughout the filling (instead of floating along the top). It also allows you to whisk the eggs and milk into a nice, smooth mixture.
- Bake on a lower rack in the oven to help the crust brown along the bottom.
- Allow the bacon and cheese quiche to cool for about 15 minutes before slicing and serving.
For more brunch favorites, try my Southwestern Frittata Casserole or Breakfast Enchiladas — both make plenty for entertaining or weekend leftovers. Or, you may enjoy this savory Breakfast Poutine recipe, it’s both a fun and hearty dish!
Frequently asked questions
Often, the culprit is the wrong ratio of eggs to dairy. It’s also important to bring both to room temperature before baking so the filling cooks through faster in the oven.
Don’t try to increase the oven temperature either! The custard will rise too quickly, then collapse, and you may even end up with a texture similar to scrambled eggs.
The edges should be set and the center should no longer jiggle but still be slightly soft. It will finish setting as it cools, resulting in the perfect creamy and silky texture.
Yes, absolutely! Follow the recipe as directed, including bake time, then cool and refrigerate. To reheat, cover the bacon and cheese quiche with foil and bake for 30-45 minutes at 350 degrees. Remove the foil during the last few minutes to crisp the top.
You could also freeze baked Quiche Lorraine for up to 3 months, wrapped in a layer of plastic and foil. Defrost in the refrigerator overnight or reheat from frozen, adding 15-20 minutes to the baking time.
Storage and reheating tips
- Once cooled to room temperature, store leftovers tightly wrapped with plastic wrap or aluminum foil in the refrigerator for 3 to 4 days.
- To reheat, preheat the oven to 325 degrees. Unwrap the quiche and warm on a baking sheet for 15 to 20 minutes.
Serving suggestions
Add a side of fresh, seasonal fruit and roasted red potatoes for a delicious brunch spread! If serving at a luncheon, pair your bacon and cheese quiche with a green salad and some blueberry scones.
Find something you’re passionate about and keep tremendously interested in it. – Julia Child
Classic Quiche Lorraine: behind the recipe
Over 50 years ago, the legendary Julia Childs introduced French Cuisine to American households with her PBS cooking series, The French Chef. Many of the dishes she introduced have become fairly commonplace, but there’s nothing ordinary about Quiche Lorraine.
This savory dish has layers of crisp-fried bacon, scallions, and Swiss cheese topped with a creamy egg custard. Julia’s original recipe was baked in a homemade pastry crust. However, there’s no shame in taking a shortcut with refrigerated pie dough — it saves considerable prep time!
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Classic Quiche Lorraine
Ingredients
- ½ 15 oz. pkg. refrigerated pie crusts
- 8 – 10 slices bacon fried crisp and crumbled
- ¼ cup scallions chopped
- 1 ½ cups Swiss cheese grated
- 6 large eggs beaten
- 1 cup heavy cream
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon ground nutmeg
- Dash of ground red pepper
Instructions
- Preheat oven to 350 degrees.
- Allow pie dough to come to room temperature, about 15 minutes. Unroll and place in pie plate, turning edges under and crimping.
- Sprinkle the crumbled, cooked bacon over the crust. Sprinkle scallions and 1 cup of the Swiss cheese on top of the bacon.
- Whisk together eggs, cream, and milk. Add salt, pepper, and nutmeg. Carefully pour egg mixture into crust. Sprinkle with remaining cheese and a dash of ground red pepper.
- Bake 40 – 45 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.
Video
Notes
- If you’re using homemade dough, be sure to blind bake the crust for a few minutes before adding the filling.
- Pay attention to how you layer the ingredients for best results. Pouring the egg mixture over the other ingredients keeps them scattered throughout the filling (instead of floating along the top). It also allows you to whisk the eggs and milk into a nice, smooth mixture.
- Bake on a lower rack in the oven to help the crust brown along the bottom.
- Allow the bacon and cheese quiche to cool for about 15 minutes before slicing and serving.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
one of my favorites. I did reduce the salt!
Great recipe. Used half & half and reduced salt.
Can this be frozen after baking?
Absolutely! Cool completely, then wrap tightly in a layer of plastic wrap and aluminum foil. Freeze for up to 3 months.
I have been making this for a few years for Christmas morning and my family absolutely loves it. It is the best quiche we have had, hands down. Thank you! I’m off to go do all of the prep today so that I can just put everything together tomorrow morning 🙂
I made this quiche yesterday just as the recipe is written and it turned out great. I made my own crust and I blind-baked it for 10 minutes @350. The crust wasn’t soggy, it came out perfect. Thanks!
Amazing recipe!!!! Simply delicious!
This is my favorite quiche recipe ever!!
I Love this quiche! I have been using this recipe for years and forgot to leave a review. My husband, family, and friends request time me to make this all the time. Thank you so much!
Thanks so much for letting me know how much you enjoy making this recipe!
What size pie pan do you recommend for your quantities? 8”, 9”, or 10”?
Hi, Linda. I typically use a 9″ deep dish pie plate when I make this recipe.
Is there any reason you layer the bacon and cheese first before you pour the egg mixture over the top? Can I just mix everything thing in th egg mixture together and pour in the pie crust?
Colleen, I prefer to layer the bacon and cheese in the crust so that it is easier to beat the eggs and milk together to get a nice, smooth egg mixture. Also, depending on the size of your pie dish, you may end up with a little extra egg mixture leftover. Pouring it into the pie dish last (on top of the bacon and cheese) insures that you get every bit of cheese and bacon regardless if there is leftover egg mixture.
I have made this 3 times and it has been a hit each time. I sauté the onions, bacon and mix the egg and seasoning mixture the day before so all I have to do is throw it together and bake it the following day. . Wonderful meal!
Kathy, this is also one of my go-to meals – thanks for sharing your time-saving tips!
Made this tonight and came out great. Very tasty.
So glad you tried and enjoyed the quiche, Susan!
Hello Sheila, I just made this delightful recipe for our ladies’ Bible study this morning. I prepared as much as I could last night and whipped it together this morning…it was so easy!!! The quiche was enjoyed by everyone! Since I am watching my carbs, I prepared extra and placed it in a pie plate I’d sprayed with vegetable spray since I didn’t use a crust. It was still great! Thanks for sharing it! Have a great day!
Sheila, you just made my day! So glad you and the ladies enjoyed the quiche. Have a blessed day!
Was wondering, could I use some Cajun sausage instead of the bacon, maybe give this a little bit of a kick?
Hi, Mike. That sounds like a great idea!
I made this quiche exactly as recipe states. Absolutely delicious! The best recipe for quiche I have ever tasted! I made it for some dear friends who were visiting from out of town! They loved it and she is going to make for her family that will be visiting for the holidays!! Thank you!
Can you make Quiche the day before and reheat in oven if you are serving a big group so the mess is out of the way the day before?
Yes, absolutely! Just be sure to cover with foil for reheating and then remove for the last few minutes.
How long would you reheat for?
I will need to make several so i would need to reheat them all..
I think reheating for 30-45 minutes at 350 should do it!
This is my base quiche I make it with spinach and feta cheese.. great recipe!