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Classic Quiche Lorraine

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Classic Quiche Lorraine, named for the Lorraine region of France, is a savory egg custard baked in a pie crust with crisply fried bacon, scallions, and Swiss cheese. You can prepare the quiche using either a homemade pie dough or a refrigerated pie crust, both with delicious results.

With nearly a pound of bacon, a half dozen eggs, plenty of cheese, and a cup of heavy cream, this is a deliciously rich breakfast pie. You’ll be proud to serve this dish at any special brunch or luncheon.

slice of Classic Quiche Lorraine on a white plate

Classic Quiche Lorraine

Over 50 years ago, the legendary Julia Child introduced French cuisine to American housewives with her PBS cooking series, The French Chef. Many of the dishes Julia introduced have become fairly commonplace, but there’s nothing ordinary about Quiche Lorraine.

This savory quiche 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. There’s no shame in taking a shortcut with refrigerated pie dough though — it saves considerable prep time!

How to make Quiche Lorraine

Line a 9-inch glass pie dish with a refrigerated pie crust. Allow the crust to come to room temperature before unrolling and placing in the pie plate. Turn the edges under and gently crimp using a fork or two fingers.

If you prefer a homemade crust, this one is my favorite. Just be sure to bake it for a few minutes before filling with the quiche ingredients (this step is not necessary if you use a refrigerated crust).

A pie crust with crumbled bacon on a table, with Classic Quiche Lorraine

Cover the crust with a layer bacon—about 10 slices cooked and crumbled.

A pie crust filled with cheese on a table, with Classic Quiche Lorraine

Next, sprinkle with sliced green onions or scallions, and one cup of shredded Swiss cheese.

A pie crust filled with quiche ingredients, with Classic Quiche Lorraine

Whisk together six eggs, ½ cup milk, and 1 cup heavy cream. Season with salt and pepper and add a dash of nutmeg. Pour into the pie dish.

Classic Quiche Lorraine in a pie dish ready for the oven

Top the quiche with another ½ cup shredded Swiss cheese and sprinkle with red cayenne pepper. Bake at 350 degrees for 40-45 minutes. Baking times may vary, just be sure to bake until the middle no longer jiggles.

Classic Quiche Lorraine | Life, Love, and Good Food

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  • Southwestern Breakfast Frittata Casserole. This dish has a soft tamale-like texture. Loaded with pepper jack cheese, the casserole is garnished with thinly sliced fresh tomatoes.
  • California Quiche. A veggie lover’s egg dish with fresh zucchini, red bell peppers, onion, and artichoke hearts.

Find something you’re passionate about and keep tremendously interested in it. – Julia Child

To make this recipe, you may need…

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I use my Pyrex glass pie plates all the time and love that they have the easy grab scalloped edge.

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This savory egg breakfast pie is one of our family’s favorites. I just love that it is so easy to put together! Remember, it’s important to let the quiche set for about 15 minutes before slicing and serving. Bon appétit!

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Yield: 8 servings

Classic Quiche Lorraine

Classic Quiche Lorraine | Life, Love, and Good Food

Classic Quiche Lorraine, a savory egg custard baked in a pie crust with crisp-fried bacon, scallions, and Swiss cheese.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1/2 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


  1. Preheat oven to 350 degrees.
  2. Allow pie dough to come to room temperature, about 15 minutes. Unroll and place in pie plate, turning edges under and crimping.
  3. Sprinkle the crumbled, cooked bacon over the crust. Sprinkle scallions and 1 cup of the Swiss cheese on top of the bacon.
  4. 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.
  5. Bake 40 - 45 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 387Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 210mgSodium: 682mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 18g

Did you make this recipe?

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Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Thursday 30th of April 2020

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!

Sheila Thigpen

Thursday 30th of April 2020

Thanks so much for letting me know how much you enjoy making this recipe!

Linda Stewart

Sunday 16th of June 2019

What size pie pan do you recommend for your quantities? 8”, 9”, or 10”?

Sheila Thigpen

Monday 17th of June 2019

Hi, Linda. I typically use a 9" deep dish pie plate when I make this recipe.


Tuesday 13th of March 2018

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?


Tuesday 13th of March 2018

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.

Kathy Andersen

Tuesday 29th of August 2017

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!


Tuesday 29th of August 2017

Kathy, this is also one of my go-to meals - thanks for sharing your time-saving tips!

Susan B

Thursday 13th of July 2017

Made this tonight and came out great. Very tasty.


Thursday 13th of July 2017

So glad you tried and enjoyed the quiche, Susan!

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