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Quiche Lorraine

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.


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