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+ servings

Quiche Lorraine

Quiche Lorraine is a savory egg custard that starts with a flaky pie crust and is filled with chopped bacon, sauteed onions, and shredded cheese.
5 from 3 votes
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Breakfast, Brunch, Dinner
Cuisine American
Servings 8 slices
Calories 304 kcal


  • 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.


* You can also use shredded cheddar cheese for a milder flavor or a combination of swiss/Gruyere/cheddar. 
Leftovers last, covered, in the fridge for up to 3 days.


Calories: 304kcalCarbohydrates: 11.9gProtein: 14.8gFat: 21.8gSaturated Fat: 8.7gCholesterol: 135mgSodium: 659mgPotassium: 207mgFiber: 0.5gSugar: 1.8gCalcium: 187mgIron: 1mg
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