This Quiche Lorraine Recipe is packed with onion, bacon, and cheese, all in a frozen pie crust. Great for breakfast, brunch, or a quick lunch or dinner!
author’s note
My Most Complimented Recipe Maybe Ever!
I brought this Quiche Lorraine to a baby shower and I have never gotten more compliments on a recipe. Friends went back for seconds, then asked for the recipe before they left. After that, I sat down, tested a few small tweaks, and wrote everything out so I could share it with you.
I’m a huge fan of quiche, but this one is my favorite. It’s rich and savory, with sweet onions, crispy bacon, and a soft custard that slices clean. I like to add a little chive on top and serve it warm or at room temp. If you are in charge of brunch, this is it. You can even prep the filling ahead and pour it into the crust right before baking. Leftovers make the best lunch the next day.
Quiche Lorraine Recipe Ingredients
| Ingredient | Swaps & tips |
|---|---|
| Deep-dish frozen 9-inch crust | If shallow, hold back a little custard so it doesn’t overflow. You can also make your own. |
| Center-cut bacon | Turkey bacon also works; save a little for garnish |
| Butter | Use unsalted to control salt |
| Yellow onion + garlic | Dice small so they blend in; cook until soft |
| Parmesan + Swiss | Gruyère works great; grate fresh for best melt |
| Eggs + heavy cream | Whole milk works in a pinch but won’t be as rich |
| Nutmeg, salt, pepper | Go light on salt since bacon and Parm are salty |
How To Make Quiche Lorraine Recipe
- Pre-bake Crust: Bake at 400°F, then cool.
- Cook Bacon: Brown, set aside some for garnish.
- Sauté Onion and Garlic: In bacon fat, then combine with bacon.
- Layer in Crust: Add bacon mixture and cheeses.
- Mix Filling: Combine eggs, cream, nutmeg, salt, and pepper; pour in.
- Bake Quiche: At 350°F for 35-45 minutes until just set. Top with bacon and enjoy.
Tips For Success
- Baking Tips: Bake on the middle or lower rack. If crust browns too fast, cover the edges with foil or a pie shield.
- Don’t Over-Bake: Bake until edges are firm but center slightly wobbles, this keeps it creamy.
- No Crust Option: Skip the crust, spray pan well, and bake for 35–42 minutes.
- Cool Slightly: Let quiche rest for 10–15 mins after baking to set fully before slicing.
Storage
Make Ahead And Storage Tips
- Fridge: Store this baked Quiche Lorraine recipe up to 3 days.
- Freezer: Freeze baked quiche 1 to 2 months. Thaw in the fridge before reheating. Texture may soften a bit.
- Make Ahead: Cook bacon and onions, shred cheeses, and whisk eggs with cream. Keep each in the fridge. Assemble in the crust right before baking.
More Easy Egg Recipes:
Breakfast
Ham and Cheese Quiche
Breakfast
Egg Wraps
Breakfast
Egg Skillet
Breakfast
One Pan Sausage and Veggie Hash
Quiche Lorraine
Enjoy the classic flavors of Quiche Lorraine with bacon, onion, and cheese in a flaky frozen crust. Perfect for breakfast, brunch, or an easy meal anytime!
Video
Equipment
- Sheet pan (15" x 10")
Ingredients
- 1 (9-inch) frozen ready-to-bake pie crust must be deep dish, see note 1
- 9 slices center-cut bacon
- 1 tablespoon butter
- 1/2 cup yellow onion diced, 1 medium onion
- 1 teaspoon minced garlic
- 1/4 cup Parmesan cheese freshly grated
- 1 cup Swiss cheese freshly grated
- 4 large eggs
- 1-1/3 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Chopped chives optional garnish
Instructions
- Preheat oven to 400°F and bake unwrapped frozen pie crust on a sheet pan for 10 minutes. Let cool slightly on sheet before reducing oven temperature to 350°F.
- Meanwhile, cut bacon into small pieces and cook in a large pan over medium-high heat until browned. Transfer cooked bacon to a paper towel-lined plate. Set aside 2 tablespoons cooked bacon to use as a garnish.
- Drain off all but 1 tablespoon bacon fat. Add the butter and diced onion; cook until soft and translucent, about 5 minutes. Add garlic and stir for another 30 seconds. Add cooked mixture to the plate of cooked bacon to slightly cool.
- Place bacon and onion/garlic mixture on top of baked crust. Sprinkle Parmesan and Swiss cheese evenly on top.
- In a large bowl, whisk eggs until combined. Whisk in cream, nutmeg, salt, and pepper. Whisk until smooth.
- Without overfilling the crust, pour cream/egg mixture into crust (still on the sheet pan). If crust isn’t large enough, discard excess cream/egg mixture.
- Bake on middle oven rack for 35–45 minutes or until quiche is set and very slightly jiggly in the center. (It will finish firming up outside the oven.) Avoid overbaking the quiche. If there is a slight jiggle, it’s done.
- Serve warm with reserved bacon and fresh chopped chives.
Recipe Notes
Note 1: For the best fit, be sure to use deep dish pie crusts for the filling.
Storage: Store baked Quiche Lorriane in the fridge for up to 3 days. Keep pre-baked quiche in the freezer for 1–2 months; thaw in fridge. Freezing may affect texture.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 3g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 160mg | Sodium: 280mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the simplest and best tasting quiche I have ever made. I love the simplicity of the recipe and it is so simple to prepare for something different for a weeknight dinner or a morning breakfast. Thanks for making such amazing recipes, Chelsea. I have quite a few different recipes saved.
I am so thrilled to hear this! Thanks so much Patricia!
Love this recipe- super easy .. I use pancetta instead of bacon. My entire family is obsessed!!
Delish! So thrilled you enjoyed this! Thanks Amy! 🙂
Made this recipe for my family Christmas. Everyone loved it. I used Gruyère and Parmesan cheese that I shredded along with plant based heavy cream. It was so creamy and delicious. This one is now added to our family favorites. I even added the nutmeg. I am not a nutmeg fan but it wasn’t overpowering.
Thank you for this recipe.
I am so thrilled to hear this! Thanks so much Christa! 🙂
Awesome, really enjoyed and not difficult at all.
So glad to hear that, thank you Linda! 🙂
The nutmeg flavor was too strong for my taste.
How long should this ideally sit after baking / before serving?
We usually serve it within 10-15 minutes of baking it!
Made this recipe tonight, Used ham and forgot the garlic, no crust. Came out great!!!
That dish looks very attractive.I will do it for my dinner , thank for sharing
Thank you for this recipe!
You’re welcome! 🙂