Quiche Lorraine is packed with onion, bacon, and cheese, all in a frozen pie crust. Great for breakfast, brunch, or a quick lunch or dinner!
The Best Quiche Lorraine
I’m a huge fan of quiches, but when I say this is the best quiche I’ve ever had, I’m not exaggerating. Of all the recipes I’ve brought to gatherings, this is the one everyone always asks about the most—they need the recipe!
It’s the ultimate crowd-pleaser, and if you’re tasked with bringing something to brunch, this is it.
Packed with flavor and so simple to make, it’s practically foolproof. You can even prep the filling ahead of time and pour it into the crust right before baking.
Ingredients
- Pie Crust: Get a 9-inch, deep-dish pie crust so all ingredients fit into crust.
- Bacon: Reserve a few pieces for garnish to add extra flavor.
- Butter: Use unsalted butter to control the salt level.
- Onion and Garlic: Dice finely so they cook evenly and blend into the quiche.
- Parm and Swiss Cheese: Grate fresh cheese for the best melt and flavor.
- Eggs: Bind the filling and create the custard-like texture.
- Heavy Cream: Avoid substituting with milk for the best texture and flavor.
- Nutmeg, Salt, and Pepper: Don’t skip the nutmeg it adds an amazing flavor.
How To Make Quiche Lorraine
- 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.
- Garnish and Serve: Top with bacon.
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: Keep baked Quiche Lorraine in the fridge for up to 3 days.
Freezer: Freeze baked quiche for 1–2 months. Let it thaw in the fridge before reheating. The texture might change a little after freezing.
Make-Ahead: Cook bacon and onions ahead of time and store in the fridge. Shred the cheeses and keep them in the fridge too. Mix eggs and cream and refrigerate. Put everything together in the crust just before baking.
More Easy Egg Recipes
- Ham and Cheese Quiche easy to make
- Egg Wrap with egg whites
- Egg Skillet hearty breakfast dish
- Sausage and Veggie Hash made in one pan
- Deviled Egg Recipe with fresh herbs
Quiche Lorraine
Equipment
- Sheet pan
- Large pan
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 medium yellow onion diced
- 1 teaspoon minced garlic
- 1/4 cup Parmesan cheese freshly grated
- 1 cup Swiss cheese freshly grated
- 4 large eggs
- 1-1/3 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.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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! 🙂