Simple and elegant a classic quiche lorraine recipe is made with smoky bacon and Gruyere cheese in a creamy egg custard baked into a flaky buttery pie crust!
Other breakfast and brunch recipes for entertaining guests include this crepe recipe, overnight cinnamon rolls or French toast casserole.
Why I Love This Recipe
- Customizable. A classic quiche Lorraine is made with bacon and cheese, however, you can like add potatoes for a Spanish omelette, or other veggies and cheeses you like.
- Make ahead and freezer-friendly. Make it, cool it, and freeze it for months then just pop it in the oven to reheat for special occasions like Easter brunch.
- Store-bought pie crust. All you need is a store-bought pie crust, although I often use my easy pie crust recipe. No crust? Try this ham and cheese frittata.
Variations
- Swap the cheese: Try a sharp cheddar cheese or Swiss cheese instead. You could even add crumbled feta or goat’s cheese.
- Try a different meat: Use ham, like my favorite ham and cheese quiche, or try crumbled sausage or shredded chicken in place of bacon.
- Toss in some veggies: Mushrooms, bell peppers, caramelized onions, sun dried tomatoes, spinach, broccoli, potatoes, you name it.
- Extra seasoning: Add some fresh herbs like parsley or chives or even some cayenne pepper or red pepper flakes for heat.
- Crustless: If you’re looking for something without a crust try my crustless quiche.
How to Make Quiche Lorraine
Center the dough on top of the tart pan or pie dish and press it around the edges. Pierce the bottom of the pie crust with a fork to allow for steam to escape so it doesn’t puff up when it’s baking. Bake for 5 minutes and remove from the oven. Reduce the temperature to 325℉.
While the crust cools, cook the bacon in a medium frying pan for about 10 minutes, stirring occasionally until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain the excess grease. Remove all but 1 Tablespoon of grease in the pan to cook the shallots for 3-4 minutes until soft. Remove the pan from the heat.
In a medium bowl, whisk the eggs, heavy cream, nutmeg, salt, and pepper until well combined.
Spread an even layer of cooked shallots to the bottom of the cooked and cooled crust. Top with just 1/2 the bacon, all of the shredded cheese, and then another layer of the rest of the bacon. Slowly pour in the egg mixture overtop.
Bake lorraine quiche at 400°F for 40-45 minutes until the top is golden brown and it is fully cooked throughout. Allow it to cool slightly and serve it as you would any pie. In triangle pieces. Enjoy!
Quiche Lorraine Serving Suggestions
Quiche Lorraine can be served warm at room temperature. I like to keep the side dishes light and simple.
For a brunch, add breakfast potatoes, blueberry muffins and honey lime fruit salad. You can also serve it with a simple green salad or a fruit platter.
Storing and Freezing Quiche
- Storing: Let the quiche Lorraine cool completely, then wrap the pan tightly with aluminum foil or plastic wrap. Place it in the fridge for up to 3 days.
- Freeze: You can also freeze the quiche (wrapped tightly in aluminum foil and plastic wrap) for up to 2 months.
- Reheating: Cover with foil and bake at 400°F until the quiche is warm throughout. You can also heat a slice or two in the microwave.
More crowd-pleasing breakfast recipes include this eggs benedict recipe, cheesy bacon breakfast skillet and mini egg frittatas!
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Quiche Lorraine Recipe
Video
Equipment
Ingredients
- 1 10-inch uncooked pie crust
- 6 slices thick-cut bacon , cut into pieces
- ⅓ cup finely chopped shallots (about 2)
- 4 large eggs
- 1 ¼ cups heavy cream
- Pinch ground nutmeg
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup finely shredded gruyere cheese
Instructions
- Preheat the oven to 400°F.
- Press the dough around the edges of a 9-inch tart pan or pie dish. Place on a baking sheet. Pierce the bottom of the pie crust with a fork. Bake 5 minutes and then remove from oven. Reduce the oven temperature to 325℉.
- In a medium frying pan, cook the bacon, stirring occasionally, 10 minutes, or until crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Leave 1 Tablespoon fat in the pan. Add the shallots and cook over medium-low heat 3 to 4 minutes, or until softened, being careful not to brown. Remove the pan from the heat
- In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until well combined.
- In the bottom of the cooked crust, still on the baking sheet, evenly spread the shallots. Top with 1/2 of the bacon, all of the gruyère, and the remaining bacon. Slowly pour the egg mixture over the top.
- Bake 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. Enjoy while warm!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Christmas, Eggs, Make Ahead, Meal Prep, Nut-Free, Savory Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
Hi! If I were to add in more veggies, would I need to pan fry them with the onions before baking?
Yes, I like to cook extra veggies with the onions :)
My girlfriends loved this for our brunch! It was gone in minutes!
I love anything with bacon & gruyere cheese!! What a delicious combination!! Quiche’s are one of my favorites to make when we have company!
This quiche and the Gruyere cheese and bacon make this the utterly irresistible! Thank you so much for sharing this amazing recipe!
This recipe is absolutely fantastic! It turned out so well…having a light and fluffy texture with great flavors. It will be perfect to make ahead and reheat the next day when we have overnight guests stay with us (although mixing and making that morning would be so easy too!)
Yes! You said it all so perfectly! Thanks for a great review. I am glad that you all loved it so much. It is a family favorite in our home!