Quiche Lorraine

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This simple Quiche Lorraine is packed with flavor! It’s made with onion, bacon, and cheese and with a frozen pie crust to save you time (and energy!) Quiche makes a great addition to your breakfast/brunch spread or can even stand in as an easy lunch or dinner meal.

This quiche is versatile; it’s quick to make (20 minutes or less of prep time), can be prepped ahead of time, and can be eaten warm or at room temperature.

For the ultimate brunch, pair Quiche Lorraine with other breakfast favorites such as these Homemade Pancakes, French Toast, or this Blueberry Coffee Cake.

Overhead view of the finished Quiche Lorraine.

The restaurant where I worked throughout high school and college hosted the most epic Easter and Mother’s Day brunches. As employees, they were one of our favorite days. While they were extremely long days, we’d always get to fill up to-go boxes with leftovers from brunch. And there seemed to always be enough leftovers that we’d have breakfast and desserts for days.

Among some of the favorites from the brunch were an amazing Bread Pudding, perfect deviled eggs, and legendary Asparagus Salads. One of the dishes we were “known for” were the quiches. Quiche Lorraine, to be exact, was raved about by all the guests.

Process shots of onions being cooked and put in pie crust with bacon

This quiche is the perfect addition to a brunch menu because it doesn’t require much time or effort to whip together and get on the table. In fact, you can have it prepped out in about 20 minutes or less. It also happens to be the perfect quiche for people that don’t love eggs because it doesn’t taste overly “eggy.”

But, first things, first:

Why is it called Quiche Lorraine?

Quiche Lorraine is named after the Lorraine region of France. A traditional Quiche Lorraine is similar to other quiches — it’s a savory custard pie made with only bacon, eggs, and cream. Since we’ve added some onion, garlic, cheese, and a few seasonings, this recipe isn’t a truly authentic French quiche, but I think it’s even better!

Quiche is one of those foods that carry a mystique. Many people feel it’s a complicated dish to fix, and whenever they see it on a menu (or at a home), they’re immediately wowed. Truth be told, quiche is actually super-simple to make–but let’s keep that our little secret, okay?  

Process shot of Parmesan and Swiss cheese being added to the frozen pie crust.

Quiche Lorraine Ingredients

  • Pre-made crust: While you certainly can make your own crust (I’d recommend this recipe), I’m keeping things simple and using a store-bought deep-dish pie crust. You can find them pre-made and fitted into a pie pan in the frozen section of your grocery store.
  • Bacon: We prefer center-cut bacon for this recipe. 
  • Onion and garlic: Yellow onion and minced garlic cooked in bacon fat and butter– because it’s the right thing to do.
  • Two types of cheeses: Swiss and Parmesan! Here’s where you can get a bit creative and change up the cheeses: Gruyere or Cheddar are also delicious.
  • Eggs: Of course! They’re quintessential quiche ingredients.
  • Heavy cream: Cream is vital to the thick and creamy custard feel of this quiche.
  • Seasonings: Keeping it simple here with just the essentials: salt, pepper, and just a little bit of nutmeg! Nutmeg is the “secret” flavor enhancer to this quiche.

Process shots of making classic Quiche Lorraine: eggs being cracked and mixed with cream.

How to make Quiche Lorraine

  • Blind bake the crust. Don’t skip this step (more on it below). While the crust is baking, you have plenty of time to prepare the filling.
  • Cook the bacon, onion, and garlic. Chop the bacon before cooking and cook up a few extra slices of bacon for a garnish on top. Layer the bacon, onion, and garlic right on top of the crust; the cheese goes on over that. The important thing here is to make sure you’ve freshly grated the cheese. Pre-grated cheese has a cellulose coating to keep it from sticking together and will affect the flavor or your quiche.
  • Whisk together eggs, cream, and seasonings. In a separate bowl, whisk the eggs with a fork and then add in the cream and seasonings. Once this is all combined, it’s ready to pour over top of everything.
  • Bake and garnish. Bake the quiche in a preheated oven for 35-45 minutes. Check for doneness at 35 minutes by gently jiggling the quiche. It should still have a little wiggle– which fully sets as the quiche cools.

If you’ve ever had a quiche with a soggy crust, it’s probably because it wasn’t blind baked first. Blind baking is the process of pre-baking a pie crust (or pastry crust) first without the filling. It’s necessary to blind bake the crust when it’s going to be filled with an unbaked filling. A baked crust has a firmer texture that won’t soak up the liquid filling.

We blind bake to make sure the crust gets baked all the way through AND to prevent the bottom of the crust from getting soggy. If you make a homemade crust, you’ll need to use pie weights, but when using a frozen pre-made pie crust, it’s fine to bake without the weights.

Pouring the cream and egg mixture into the crust.

Finished Quiche Lorraine with herbs sprinkled on top, being held by two hands.

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Quiche Lorraine

5 from 9 votes
This simple Quiche Lorraine is packed with flavor! It's made with onion, bacon, and cheese and with a frozen pie crust to save you time (and energy!) Quiche makes a great addition to your breakfast/brunch spread or can even stand in as an easy lunch or dinner meal.
Print Recipe

Quiche Lorraine

5 from 9 votes
This simple Quiche Lorraine is packed with flavor! It's made with onion, bacon, and cheese and with a frozen pie crust to save you time (and energy!) Quiche makes a great addition to your breakfast/brunch spread or can even stand in as an easy lunch or dinner meal.
Course Breakfast
Cuisine American, French
Keyword quiche lorraine
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 281kcal
Author Chelsea


  • 1 (9-inch) frozen ready-to-bake pie crust (MUST be deep dish)
  • 9 slices center-cut bacon
  • 1 tablespoon butter
  • 1/2 cup medium yellow onion diced
  • 1 teaspoon minced garlic
  • 1/4 cup Parmesan cheese freshly grated
  • 1 cup Swiss cheese freshly grated
  • 4 large eggs
  • 1 and 1/3 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • Fine sea salt and freshly cracked pepper
  • Optional garnish: chopped chives


  • Preheat oven to 400 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to cool slightly. (Keep crust on the baking sheet.) Reduce the oven temperature to 350 degrees F.
  • Meanwhile, cut bacon strips into small pieces and add to a large skillet over medium-high heat. Cook until bacon is browned and then remove to a paper towel-lined plate. Reserve 2 tablespoons of the bacon to reserve as a garnish for the top.
  • Drain off all but 1 tablespoon of bacon fat. Add 1 tablespoon butter and the diced onion; cook until soft and translucent, about 5 minutes. Add in the garlic and stir for another 30 seconds to a minute. Add the cooked mixture to the plate of cooked bacon to drain and cool.
  • Place the bacon and onion/garlic mixture right on top of the baked crust. Sprinkle Parmesan and Swiss cheese evenly on top.
  • In a large bowl, whisk the eggs until lightly beaten. Then whisk in the cream, nutmeg, and salt and pepper (to taste; I add 3/4 teaspoon salt and 1/4 teaspoon freshly cracked pepper). Whisk until smooth.
  • Pour cream/egg mixture into the crust (still on the baking sheet) and bake on the middle or lower oven rack (not the top one) for 35 to 45 minutes, or until quiche is set and very slightly jiggly in the center. (It will finish firming up outside of the oven.) Avoid overbaking the quiche -- if there is a slight jiggle, it's done.
  • Serve warm with reserved bacon and fresh chopped chives.


Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. 5 stars
    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.

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