Quiche Lorraine is made with a flaky buttery crust and a rich, creamy, and savory filling made with eggs, crispy bacon, caramelized onions, and cheese. Whether served hot or cold, Quiche Lorraine is a perfect addition to any brunch, lunch, or dinner table.
This quiche Lorraine is one of my favorite breakfasts! It’s so rich, full of flavor, and ultra-satisfying. But forget about only serving it for breakfast; it would be great for brunch, lunch, or dinner.
If I am not serving this on the weekend, I like to make these Swedish Pancakes, Berry Baked Oatmeal, or Breakfast Enchiladas.
Ingredients for Quiche Lorraine:
PIE DOUGH: Feel free to use a homemade pie crust or store-bought. You will need 1 nine inch pie crust for this recipe.
BACON
ONION
CHEESE: I like to use gruyere cheese in this dish because it is so flavorful, but feel free to change it out. Swiss would be an excellent substitute for gruyere.
EGGS
HEAVY CREAM: I strongly recommend using heavy cream instead of milk or half-and-half for the silkiest, most decadent custard.
How To Make Quiche Lorraine:
This is just a quick overview of the method for this quiche. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
PIE DOUGH: Line a nine-inch pie plate with dough and flute the edges. Par-bake the shell to help prevent a soggy crust.
FILLING: Cook the bacon and onion until the bacon is crispy. Add to the par-baked pie. Top with shredded cheese. In a medium bowl, combine the eggs and cream, then pour over the cheese. Bake for 40 minutes or until the center is just set.
Make-Ahead And Freezer-Friendly:
MAKE-AHEAD OPTIONS:
- The pie dough can be prepared and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- You can pre-bake the crust ahead of time too. Do this 1 day in advance and keep it at room temperature.
- Bake the quiche according to the instructions, then cool it completely. Cover it and refrigerate it for 2-3 days. Eat it cold or reheat in the microwave or oven.
FREEZER-FRIENDLY:
Bake the quiche according to instructions, allow it to cool completely, and wrap it well with a few layers of heavy-duty foil. Freeze it for up to 2 months. To reheat quiche, allow the quiche to thaw in the refrigerator or counter and bake, uncovered at 300 degrees, for 20-30 minutes or until warmed through.
Partially Blind Bake The Pie Crust:
This step is very important, so don’t skip it to try and save time; otherwise, you will end up with a soggy crust. This is also known as a Blind Bake Pie Crust.
- Make pie dough ahead of time, then refrigerate until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out. If you are using a store-bought dough just pull it out of the fridge when ready to use.
- Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges.
- Chill the shaped pie crust for at least 30 minutes. This prevents shrinking and helps keep the edge pretty!
- Line the dough with parchment paper and fill with pie weights or dry beans.
- Bake until the edges are lightly brown, about 10 minutes.
- Remove pie weights, then prick the crust with a fork.
- Bake crust for about 8 more minutes.
- Fill with quiche filling, then bake the quiche.
How To Prevent Overbrowning:
As you can see from these pictures, mine is over-browned. While it still tasted amazing it’s not ideal. If your quiche is starting to brown too quickly, tent the pie with foil.
Serving Suggestions:
Quiche is quite rich, so don’t serve anything rich along with it. Stick with light dishes such as these ideas:
- Easy Fruit Salad
- Pear Salad with Apricots
- Spinach Apple Pomegranate Salad
- Any green salad
- Roasted Potatoes
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Quiche Lorraine
Ingredients
- pastry for a one crust 9-inch pie
- 8 strips bacon, cut into small pieces
- 1 small onion, minced
- 4 ounces (113g) shredded Gruyere or Swiss cheese
- 4 large eggs
- 1½ cups (355ml) heavy cream
- salt and pepper to taste
Instructions
- Line a nine-inch pie plate with pie dough. Flute the edges. Place in the refrigerator for 30 minutes.
- Preheat oven to 400℉. Remove pie plate from the refrigerator and line with a piece of parchment paper. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and pierce the dough with a fork. Bake for an additional 5-8 minutes. Remove from the oven and set aside.
- Reduce oven temperature to 350℉.
- In a large skillet, cook bacon and onion until bacon is crisp. Add to the par-baked pie shell. Top with shredded cheese.
- In a medium bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste. Pour over cheese. Bake for 40-45 minutes or just until center is set. Allow to cool for 15 minutes before serving.
Notes
- STORAGE: Store at room temperature for up to 6 hours after baking. Otherwise, after it has cooled completely, cover and store in the refrigerator for up to 3 days.
- Read post on how to make-ahead and freeze.
- If your pie starts to brown too quickly, tent with foil while baking. The quiche in these pictures is too brown but still tasted great!
