Quiche Lorraine

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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!

Finished and ready to eat Quiche Lorraine.

Quiche Lorraine Is…

  1. Versatile: Great for any meal — breakfast, brunch, lunch, or dinner.
  2. Simple: Straightforward and easy to make.
  3. Tasty: A delicious mix of onion, bacon, and cheese in a ready-made crust.
  4. Great Flavor: Perfect for those who prefer a more subtle egg flavor.
  5. Crowd Pleaser: Guaranteed to be a hit wherever it’s served!

Onions being cooked and put in pie crust with bacon.


  • Pie Crust: Serves as the crispy base.
  • Bacon: Brings a savory kick.
  • Butter, Onion, Garlic: Boosts the Quiche Lorraine flavor.
  • Parmesan and Swiss Cheese: Delivers creamy flavor.
  • Eggs and Cream: Forms the smooth custard.
  • Nutmeg, Salt, Pepper: Seasonings for extra flavor and warmth.
  • Chives (Optional): For a touch of freshness.

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

How To Make Quiche Lorraine

  1. Pre-bake Crust: Bake at 400°F, then cool.
  2. Cook Bacon: Brown, set aside some for garnish.
  3. Sauté Onion and Garlic: In bacon fat, then combine with bacon.
  4. Layer in Crust: Add bacon mixture and cheeses.
  5. Mix Filling: Combine eggs, cream, nutmeg, salt, and pepper; pour in.
  6. Bake Quiche: At 350°F for 35-45 minutes until just set.
  7. Garnish and Serve: Top with bacon.

Making classic Quiche Lorraine: eggs being cracked and mixed with cream.

Why Is It Called Quiche Lorraine?

Quiche Lorraine originates from the Lorraine region in France, traditionally made with bacon, eggs, and cream.

Our recipe includes onion, garlic, cheese, and spices for extra flavor, deviating slightly from the classic version.

Pouring the cream and egg mixture into the crust.

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

More Easy Egg Recipes:

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Quiche Lorraine

5 from 11 votes
Enjoy this flavorful Quiche Lorraine, featuring onion, bacon, and cheese in a convenient frozen pie crust. Perfect for breakfast, brunch, or as a simple lunch or dinner option.
Finished and ready to eat Quiche Lorraine.
Print Recipe

Quiche Lorraine

Finished and ready to eat Quiche Lorraine.
5 from 11 votes
Enjoy this flavorful Quiche Lorraine, featuring onion, bacon, and cheese in a convenient frozen pie crust. Perfect for breakfast, brunch, or as a simple lunch or dinner option.
Course Breakfast
Cuisine American, French
Keyword quiche lorraine
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Chelsea Lords
Calories 281kcal


  • 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
  • Salt & pepper
  • Optional garnish: chopped chives


  • PAR BAKE CRUST: Preheat the oven to 400°F and bake unwrapped frozen pie crust on a baking sheet for 10 minutes. Let it cool slightly on baking sheet before reducing the oven temperature to 350°F.
  • BACON: Meanwhile, cut bacon into small pieces and cook in a large skillet over medium-high heat until browned. Transfer cooked bacon to a paper towel-lined plate. Set aside 2 tbsp of cooked bacon to use as a garnish for the top.
  • ONION & GARLIC: Drain off all but 1 tbsp bacon fat. Add 1 tbsp butter and diced onion; cook until soft and translucent, about 5 minutes. Add in garlic and stir for another 30 seconds. Add cooked mixture to the plate of cooked bacon to slightly cool.
  • LAYERING: Place bacon and onion/garlic mixture right on top of baked crust. Sprinkle Parmesan and Swiss cheese evenly on top.
  • EGGS, CREAM, & SEASONINGS: In a large bowl, whisk eggs until combined. Whisk in cream, nutmeg, plus salt & pepper (to taste; I add 3/4 tsp salt and 1/4 tsp pepper). Whisk until smooth.
  • COMBINE & BAKE: Without overfilling the crust, pour cream/egg mixture into crust (still on the baking sheet). If crust isn't large enough, discard any 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 of oven.) Avoid over-baking the quiche, if there is a slight jiggle, it's done.
  • SERVE: 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.

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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