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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!

a slice of quiche lorraine on a white plate with a sprig of parsley as a garnish.

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.

For more brunch favorites, try my Southwestern Frittata Casserole or Breakfast Enchiladas — both make plenty for entertaining or weekend leftovers.

I also have a California Quiche for any veggie lover, packed with fresh zucchini, onion, bell peppers, and artichoke hearts!

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?

process steps for assembling quiche lorraine: layer bacon and scallions; top with cheese.

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.

whisking egg mixture for quiche lorraine; pouring egg mixture on top of layered ingredients in a pie crust.

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.

top down view of a whole baked quiche lorraine sitting on. a decorative charger on a table.

Frequently asked questions

Why does my quiche go flat?

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.

How do you know when Quiche Lorraine is done?

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.

Can you prepare a quiche the night before?

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.

a slice of quiche lorraine on a white plate with a fork garnished with fresh parsley.

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!

a slice of quiche lorraine with a bite missing.

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

top down view of a whole baked quiche lorraine sitting on. a decorative charger on a table.

Classic Quiche Lorraine

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!
4.22 from 78 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 8 servings
Calories 387 kcal

Ingredients
  

  • 1/2 15 oz. pkg. refrigerated pie crusts
  • 8 – 10 slices bacon fried crisp and crumbled
  • 1/4 cup scallions chopped
  • 1 1/2 cups Swiss cheese grated
  • 6 large eggs beaten
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 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

Serving: 1gCalories: 387kcalCarbohydrates: 10gProtein: 18gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 210mgSodium: 682mgFiber: 1gSugar: 2g
Keyword bacon, brunch, eggs, Lorraine, quiche
Tried this recipe?Let us know how it was.
sheila thigpen in her kitchen

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

22 Comments

  1. Pingback: National Quiche Lorraine Day | National Eats 365
      1. 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!

        1. 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?

          1. Yes, absolutely! Just be sure to cover with foil for reheating and then remove for the last few minutes.

          2. How long would you reheat for?
            I will need to make several so i would need to reheat them all..

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 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?

    1. 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.

  5. 5 stars
    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!

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