This Quiche Lorraine is packed with crispy bacon, three kinds of cheese, and a creamy custard that bakes up golden and tender. I first made this for a Sunday brunch last spring, and the buttery crust with those pockets of melted Swiss and cheddar had everyone coming back for seconds. It’s easier than you’d think, uses simple ingredients you probably have on hand, and tastes like something you’d order at a cozy French café.
If you’re looking for more comforting breakfast recipes, you might also love this Healthy Breakfast Pizza Recipe or these Healthy Lemon Poppyseed Muffins Recipe or Easy Strawberry Freezer Jam Recipe for a lighter morning treat.
Why You’ll Love This Quiche Lorraine
This homemade quiche recipe is perfect for anyone who wants a hearty, make-ahead breakfast without a lot of fuss. You can prep it the night before and bake it fresh in the morning, or slice up leftovers for an easy weekday breakfast.
The combination of bacon and three cheeses makes it rich and satisfying. The texture is light and fluffy, not heavy or dense. And because you’re using a simple unbaked pie crust, you don’t have to worry about making pastry from scratch.
It’s also a great dish for brunch gatherings. You can serve it warm or at room temperature, and it pairs beautifully with a light salad or fresh fruit.
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Ingredients For Quiche Lorraine
Here’s everything you need to make this easy quiche with three cheeses.
See Recipe Card Below This Post For Ingredient Quantities
Unbaked pie crust: Forms the base and holds everything together. You can use store-bought or homemade.
Bacon: Adds smoky, salty flavor and a crispy texture. Cook it until it’s fully crispy so it doesn’t get chewy in the quiche.
Onion: Sautéed onion gives a slight sweetness and depth. Dicing it small helps it blend into the custard.
Cheddar cheese: Brings a sharp, tangy flavor that balances the richness of the cream.
Swiss cheese: Melts beautifully and has that classic nutty, slightly sweet taste you expect in a traditional quiche lorraine.
Parmesan cheese: Adds a salty, savory finish on top and helps the quiche brown nicely.
Eggs: Bind everything together and create the custard base. Lightly beaten eggs mix more evenly.
Heavy cream: Makes the filling rich and creamy. This is what gives quiche its smooth, velvety texture.
Milk: Lightens the custard just a bit without losing creaminess.
Nutmeg: A small amount adds warmth and a subtle sweetness that pairs perfectly with the cheese and bacon.
Salt: Enhances all the flavors and balances the richness.
Black pepper: Adds a hint of spice and depth.
How to Make Quiche Lorraine
Follow these simple steps for a perfect savory pie every time.
Par-bake the crust: Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a pie pan, cover it with parchment paper, and add pie weights or dry beans to keep it from puffing up. Bake for 8 minutes, then remove the parchment and weights. This step keeps the crust from getting soggy once you add the custard.
Cook the bacon: In a skillet over medium-low heat, cook the bacon, turning it frequently until it’s crispy and golden. Remove the bacon, chop it into bite-sized pieces, and set it aside. Pour off most of the grease, but leave a little in the pan for the onion.
Sauté the onion: Add the diced onion to the skillet and cook for 2 to 3 minutes, just until it softens and smells sweet. You want it tender but not browned.
Assemble the quiche: Sprinkle the cheddar and Swiss cheeses evenly over the bottom of the par-baked crust. Add the chopped bacon and sautéed onions on top. In a mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and black pepper until smooth. Pour this mixture slowly over the crust, stirring gently as you pour to help distribute the spices. Sprinkle the grated parmesan cheese on top.
Bake: Place the quiche in the oven and bake at 350°F (175°C) for 45 minutes to 1 hour. The center should be just set and barely jiggly when you gently shake the pan. If the crust starts to brown too much, cover the edges with foil.
Cool and slice: Remove the quiche from the oven and let it cool for at least 15 minutes before slicing. This helps the custard set up so it doesn’t fall apart when you cut it.
Substitutions and Variations
You can easily adjust this Quiche Lorraine to fit what you have on hand.
Cheese: Swap the Swiss for Gruyère if you want a richer, nuttier flavor. You can also use mozzarella or Monterey Jack if that’s what’s in your fridge.
Bacon: Turkey bacon works if you want something lighter. You can also use ham, sausage, or leave the meat out entirely for a vegetarian version.
Crust: If you’re short on time or want to skip the crust, this recipe works as a crustless quiche. Just butter your pie pan well and bake as directed.
Cream: You can replace half of the heavy cream with half-and-half if you want a slightly lighter custard.
Add-ins: Spinach, mushrooms, or roasted red peppers are all great additions. Just make sure to cook and drain any watery vegetables first.
Equipment For Quiche Lorraine
Here’s what you’ll need to make this Quiche Lorraine:
Pie pan: A standard 9-inch pie pan works perfectly.
Skillet: For cooking the bacon and sautéing the onion.
Pie weights or dry beans/rice: Keeps the crust flat while par-baking.
Parchment paper: Protects the crust and makes removing the weights easier.
Mixing bowl: For whisking together the custard.
Storage and Reheating
Leftover Quiche Lorraine keeps beautifully in the fridge.
Refrigerate: Store slices in an airtight container for 2 to 3 days. The quiche stays moist and flavorful, and the crust holds up well.
Reheat: Warm individual slices in the microwave for 30 to 45 seconds, or reheat in a 300°F oven for about 10 minutes if you want the crust to stay crisp.
Freeze: You can freeze baked quiche for up to 2 months. Wrap slices tightly in plastic wrap and foil, then thaw in the fridge before reheating.
Serving Ideas
This Quiche Lorraine is delicious on its own, but here are a few ideas to round out your meal:
Serve it with a simple green salad tossed in a light vinaigrette. The fresh, tangy greens balance the richness of the quiche. Fresh fruit like berries or sliced melon adds a sweet, refreshing contrast. A warm croissant or slice of crusty bread on the side makes it feel like a cozy French breakfast. Pair it with a mimosa or fresh-squeezed orange juice for a weekend brunch vibe.
Expert Tips
Here are a few tricks to help you get the best results:
Don’t skip the par-bake. It only takes 8 minutes and makes a huge difference in keeping the crust crispy.
Room-temperature ingredients mix better. Let your eggs and cream sit out for 15 minutes before whisking.
Watch the bake time. Every oven is a little different. Start checking at 45 minutes, and look for a custard that’s just set in the center with a slight jiggle.
Let it rest. Cooling for 15 minutes isn’t optional. It helps the custard firm up so your slices come out clean.
Use fresh-grated cheese. Pre-shredded cheese has anti-caking agents that can make the texture grainy. Grating your own gives you a smoother, creamier filling.
FAQ
What is the ratio of eggs to milk in a Quiche Lorraine?
A good rule of thumb is about 1 egg to ½ cup of liquid (milk and cream combined). This Quiche Lorraine uses 4 eggs and 2 cups of liquid total, which gives you a creamy, custard-like texture without being too heavy. If you want a richer quiche, use more cream and less milk.
What is the difference between quiche and Quiche Lorraine?
Quiche Lorraine is a savory French tart with an egg and cream custard filling. Quiche Lorraine is a specific type of quiche that traditionally includes bacon (or lardons) and cheese, usually Gruyère or Swiss. It’s named after the Lorraine region in France. Other quiches might have vegetables, different meats, or various cheeses, but Quiche Lorraine sticks to the classic bacon and cheese combo.
What is the secret to a good Quiche Lorraine?
The secret is getting the custard ratio right and not overbaking. You want just enough eggs to set the filling without making it rubbery, and your oven temperature should be moderate so the custard cooks gently. Par-baking the crust, using fresh-grated cheese, and letting the quiche rest before slicing all make a big difference too.
What are some common mistakes when making Quiche Lorraine?
The biggest mistakes are skipping the par-bake (which leads to a soggy crust), overbaking the custard (which makes it dry and rubbery), and using pre-shredded cheese (which can make the texture grainy). Another common issue is not draining the bacon well, which can make the quiche greasy. My friend Lucas learned that one the hard way!
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Quiche Lorraine
Quiche Lorraine
This savory, cheesy Quiche Lorraine with crispy bacon and a hint of nutmeg is a perfect breakfast or brunch dish.
Ingredients
Method
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Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a pie pan. Line the crust with parchment paper and add pie weights, dry beans, or rice to prevent shrinking. Par-bake the crust for 8 minutes. Remove the parchment paper and weights.
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In a skillet over medium-low heat, cook the bacon until crispy, turning frequently. Remove from the skillet and chop. Discard most of the grease and add the diced onion to the skillet. Sauté for 2-3 minutes until softened.
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Sprinkle the cheddar and Swiss cheeses around the bottom of the partially baked pie crust. Add the cooked bacon and sautéed onion on top of the cheese layer.
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In a mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper. Pour the egg mixture over the pie filling, evenly distributing it. Sprinkle the grated Parmesan cheese over the top.
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Bake the quiche at 350°F (175°C) for 45-60 minutes, depending on your oven, until the center is set. If the crust begins to over-brown, cover it with foil during baking.
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Once baked, remove from the oven and let the quiche cool for at least 15 minutes before slicing.
Nutrition
Notes
This Quiche Lorraine is perfect for breakfast or brunch, and it’s so versatile! The combination of crispy bacon and rich cheeses, with a touch of nutmeg, will make everyone come back for seconds. You can make it ahead and even freeze for later!
