Classic Quiche Lorraine is a savory egg custard that starts with a buttery, flaky pie crust and is filled with chopped bacon, sauteed onions, and shredded Gruyere cheese. It’s perfect whether you’re serving it for breakfast, brunch, lunch, or dinner.
Quiche is a mouth-watering classic brunch dish that is like an omelet made in pie form. It can come in many different ways, but the classic quiche Lorraine is one that’s tough to beat.
Quiche Lorraine Ingredients:
- Homemade pie crust: Use ½ of the recipe to make a 9″ pie crust, or use a 9″ store-bought or frozen pie crust.
- Bacon: 6 slices, plus more to sprinkle over the top of the baked quiche.
- ½ onion chopped: About 1 cup chopped yellow or white onion.
- Shredded cheese: Gruyère cheese is classic for quiche. It’s a fancy Swiss cheese that is similar in taste and texture. I usually just use Swiss since it’s cheaper and more readily available. Cheddar cheese is another good option, especially when making this for kids or picky eaters.
- Large eggs: 4 large eggs
- Half & half: Or half milk and half heavy cream.
- Salt, pepper, and paprika: Some recipes also use nutmeg. I wasn’t a huge fan of the flavor, but feel free to try adding in about ¼ teaspoon and see what you think.
- Parsley: Chopped fresh parsley, to garnish.
A tart pan is optional and makes the quiche look extra fancy. It also has a removable bottom which makes it easier to transfer the quiche to a serving plate. If you don’t have a tart pan you can also use a shallow 9″ pie dish. Prepare the pie crust in advance so it has time to chill, you can also use a 9″ store-bought or frozen pie crust.
How to Make Quiche Lorraine:
If using a homemade pie crust, roll it out on a lightly floured surface into an 11″ circle and press it into a 9″ tart pan with removable bottom or a 9″ shallow pie dish. Freeze for at least 30 minutes and up to 24 hours. Poke several holes in the bottom of the pie crust, cover with parchment paper and fill with pie weights or dried rice or beans. Keep it in the freezer while you preheat the oven.
Blind bake the pie crust:
Preheat oven to 425°. Bake for 15 minutes, remove parchment paper and weights and bake for another 5 minutes. While the crust is blind baking, prepare the rest of the ingredients.
Cook the bacon in a large pan until crispy on both sides. Remove and set aside. Discard all but 1 tablespoon of the bacon grease. Add the chopped onions and saute until soft. About 2-3 minutes. Once the bacon is cool enough to handle, slice it into bite-size pieces.
In a large bowl whisk to combine the eggs, half & half (or half milk half heavy cream), salt, pepper, and paprika.
Assemble and bake the quiche:
Remove the crust from the oven and reduce the oven temperature to 375°. Spread the chopped bacon evenly in the bottom of the prebaked pie crust. Then add the onions and the shredded cheese. Pour in the egg/milk mixture. Be sure not to over-fill it. It’s okay if you have some egg/milk mixture leftover.
Allow to cool slightly before serving, garnish with more chopped cooked bacon and chopped fresh parsley.
Can Quiche Be Frozen?
Yes! Quiche freezes beautifully and is great to have handy for a quick breakfast, lunch, or dinner.
To freeze: Once cooked, allow the quiche to cool completely. You can freeze it whole still in the tart pan or pie dish and cover tightly with plastic wrap and aluminum foil, or remove it from the pan and place into a large ziplock bag. You can also freeze individual slices kept in ziplock bags. To reheat: Bake the quiche from frozen, uncovered, in a 350° oven for 25-30 minutes until heated through. Do not thaw before reheating.
More Quiche Recipes:
- 9" tart pan or 9" shallow pie dish
- 1 9" pie crust (or ½ recipe homemade pie crust)
- 6 slices bacon, plus more for topping
- 1 cup white or yellow onion, chopped, about ½ onion
- 1 and ¼ cup Gruyere or Swiss cheese*, shredded
- 4 large eggs
- 1 cup half & half, or half cream half whole milk
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. paprika
- chopped fresh parsley, to garnish
- If making a homemade pie crust allow at least 3 hours to chill before rolling out.
- On a lightly floured surface roll out the pie crust into an 11" circle. Press into a 9" tart pan with removable bottom or a 9" shallow pie dish. Use a fork to poke several holes in the bottom of the crust. Freeze the crust for at least 30 minutes and up to 24 hours.
- Cover the crust with parchment paper and fill with pie weights or dried beans/rice. Preheat oven to 425°F. Keep the crust in the freezer while the oven
- If using a tart pan with a removable bottom, place the pan on a large rimmed baking sheet. Blind-bake the crust for 15 minutes. Remove the parchment paper and weights or dried beans/rice and bake for 5 more minutes.
- Reduce the oven temperature to 375°F.
- While the crust is blind-baking prepare the filling ingredients. In a large pan, cook the bacon until crispy on both sides. Remove and set aside to cool. Discard all but 1 tablespoon of the bacon grease. Add the chopped onions and saute until soft. About 2-3 minutes. Remove from heat and set aside.
- In a medium bowl, whisk together the eggs, half&half, salt, pepper, and paprika.
- Chop the bacon into bite-size pieces and spread evenly in the bottom of the prebaked pie crust. Add the onions and the shredded cheese. Pour in the egg/milk mixture. You may have some egg/milk mixture leftover. Don't overfill, the filling will puff up somewhat during baking.
- Bake for 40 minutes. The filling will be slightly puffed up and a knife inserted into the center should come out clean.
- Allow the quiche to cool slightly before serving, garnish with more chopped cooked bacon and chopped fresh parsley.