Home > Breakfast > Quiche Lorraine Quiche Lorraine April 16, 2019 | 13 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! Quiche Lorraine Is… Versatile: Great for any meal — breakfast, brunch, lunch, or dinner. Simple: Straightforward and easy to make. Tasty: A delicious mix of onion, bacon, and cheese in a ready-made crust. Great Flavor: Perfect for those who prefer a more subtle egg flavor. Crowd Pleaser: Guaranteed to be a hit wherever it’s served! Ingredients 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. How To Make Quiche Lorraine Pre-bake Crust: Bake at 400°F, then cool. Cook Bacon: Brown, set aside some for garnish. SautĂ© 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. 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. STORAGE Storage And Make Ahead Fridge: Keep baked Quiche Lorriane up to 3 days. Freezer: Store pre-baked quiche 1-2 months; thaw in fridge. Freezing may affect texture. Made Ahead: Cook bacon and onions in advance, store in fridge. Grate cheeses and refrigerate. Whisk these together and keep chilled. Combine all prepped ingredients in the crust just before baking. More Easy Egg Recipes: Ham and Cheese Quiche Egg Wrap Egg Skillet Sausage and Veggie Hash Deviled Egg Recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Quiche Lorraine 5 from 11 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Quiche Lorraine 5 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 35 minutes minutes Total Time 50 minutes minutes Servings 8 servings Chelsea Lords Calories 281kcal Author Chelsea Lords Ingredients▢ 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 chivesUS - Metric USMetric InstructionsPAR 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. Video Recipe NotesNote 1: For the best fit, be sure to use deep dish pie crusts for the filling. Nutrition FactsCalories: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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. Reply
Love this recipe- super easy .. I use pancetta instead of bacon. My entire family is obsessed!! Reply