Classic Quiche Lorraine

Make a classic Quiche Lorraine with crispy bacon, caramelized onions, and creamy cheese filling. This easy French quiche recipe is perfect for brunch, lunch, or dinner and includes tips for baking a flaky crust and rich custard texture.

This traditional Quiche Lorraine combines crisp bacon, caramelized onions, and a rich custard filling made with cream, milk, and a blend of cheeses. Perfect for brunch, lunch, or a light dinner, this French-inspired dish delivers comfort and flavor in every bite.

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Ingredients

• 1 unbaked pie crust
• 8 slices bacon
• ½ onion, diced
• ½ cup freshly grated cheddar cheese
• 1 cup freshly grated Swiss cheese
• ½ cup freshly grated Parmesan cheese
• 4 large eggs, lightly beaten
• 1 cup heavy cream
• 1 cup milk
• ¼ teaspoon ground nutmeg
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper

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Instructions

1. Par-Bake the Pie Crust:
Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a pie dish. Line it with parchment paper and fill with pie weights (or dried rice/beans).
Bake for 8 minutes, then carefully remove the parchment and weights. This helps prevent the crust from shrinking or puffing up while baking.

2. Cook the Bacon and Onions:
In a skillet over medium-low heat, cook the bacon until crisp. Remove and place on a paper towel-lined plate. Once cooled, chop into small pieces.
Drain most of the grease, leaving about 1 teaspoon. Add the diced onion and sauté for 2–3 minutes, until softened and lightly golden.

3. Assemble the Quiche:
Sprinkle the cheddar and Swiss cheeses evenly over the bottom of the partially baked crust. Add the bacon and sautéed onion.
In a mixing bowl, whisk together the eggs, cream, milk, nutmeg, salt, and pepper. Slowly pour the mixture over the crust, ensuring even distribution. Top with grated Parmesan.

4. Bake the Quiche:
Bake at 350°F (175°C) for 45–60 minutes, or until the center is just set and a knife inserted in the middle comes out clean.
If the crust begins to brown too quickly, loosely cover the edges with foil during baking.

5. Cool and Serve:
Remove from the oven and allow to cool for at least 15 minutes before slicing. Refrigerate leftovers for up to 3 days.

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Tips

• Use cold pie dough for the best flaky crust.
• Don’t overfill the quiche—leave a small gap between the filling and crust edge.
• To ensure a creamy texture, avoid overbaking; the center should still have a slight jiggle.
• Grate your own cheese for the smoothest, most flavorful result (pre-shredded cheese contains anti-caking agents).

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Variations and Substitutions

• Cheese: Substitute Gruyère or Emmental for Swiss cheese for a more authentic French flavor.
• Meat: Use diced ham, smoked salmon, or pancetta instead of bacon.
• Vegetarian Option: Skip the bacon and add spinach, mushrooms, or roasted vegetables.
• Crustless Quiche: Omit the pie crust and pour the filling into a greased pie dish for a low-carb version.

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FAQs

Can I make Quiche Lorraine ahead of time?
Yes. Bake it completely, cool, and refrigerate. Reheat slices at 325°F until warmed through.

Can I freeze quiche?
Absolutely. Wrap the baked quiche tightly and freeze for up to 2 months. Reheat from frozen at 350°F for 25–30 minutes.

How do I know when the quiche is done?
The center should be set but still slightly wobbly. It will finish cooking as it cools.

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Serving Suggestions

• Serve warm or at room temperature with a side salad or roasted vegetables.
• Pair with fresh fruit and coffee for a perfect brunch.
• Add a chilled glass of white wine for a French-inspired meal.

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Why You’ll Love This Recipe

This Quiche Lorraine is creamy, savory, and beautifully balanced with smoky bacon, sweet onions, and nutty cheese. It’s elegant enough for guests but simple enough for weekday meals—classic French comfort food made easy.