Published January 5, 2024.This post may contain affiliate links. Please read my disclosure policy.
Quiche Lorraine Recipe is a delicious savory egg and bacon tart surrounded by a homemade pie crust and baked to perfection for the perfect brunch recipe. You will be amazed at how easy this tasty egg dish is to make.
If you’re a big breakfast fan looking to try out some new recipes, check out my Italian Frittata Recipe or my Corned Beef Hash.
Quiche Lorraine
Quiche Lorraine is a classic French dish that is essentially a flan cooked in a pie crust.While it spread to western Europe, it’s been a staple in that region since the 14th century.
Quiche Lorraine first came onto the scene in the early 1800s in France from the Lorraine region. If I had to guess, it helped start the revolution of making quiche a bit more customizable with the ability to add more veggies and cheeses to the mix. However, it was made popular in the United States in the 1950s and throws in sautéed onions, bacon, and cheese to the mix for a tasty flavor.
The difference between this and a plain quiche is that it is a simple mix of eggs, cream, and cheese baked in a pie shell, while this version adds bacon to make it distinct.
Ingredients and Substitutions
- Onion – You can use a red, sweet, or white onion in this recipe.
- Bacon – I used regular-cut smoked uncured bacon in this. However, you can use your favorite bacon.
- Cheese – The classic cheese would be a French comté. Other options would be gruyere or Swiss cheese.
- Eggs – Large eggs that are chilled or at room temperature are needed in this Quiche Lorraine.
- Cream – I used heavy cream to provide more fat and flavor in this dish. However, you can use half and half.
- Pie Crust – Try using my homemade pie crust in this. You can also buy your favorite pie crust or a pre-made store-bought one.
How to Make Quiche Lorraine from Scratch
Start by making the pie dough and forming it into a tart or pie pan.
Place a parchment paper round or foil into the center of the tart pan on the dough and pour on 2 cups of dried beans. Par bake in the oven for 10 minutes. Turn the heat down to 375°. Remove the parchment paper and beans, and set the pie crust on a rack to cool.
Cook the chopped bacon in a hot cast iron, stainless steel, or carbon steel skillet over medium heat until browned and crisp. Remove the crisp-cooked bacon lardons and set them to the side. Add the onions and saute in the rendered bacon fat over medium heat for 4 to 6 minutes or until browned and tender.
In a bowl, whisk the eggs, cream, cheese, bacon, cooked onions, salt, and pepper and transfer to the parbaked pie crust.
Bake for 25 to 30 minutes or until firm in the center. Cool for 15 minutes, and serve.
Make-Ahead and Storage
Make-Ahead: Par-bake the crust, make your egg filling, and chill them separately until the day of your event.It will hold for 2 days.For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions, and you are ready to go.
How to Store: You can store it in the refrigerator for up to 4 days, covered in plastic wrap or an airtight container.Quiche does not freeze well and is not recommended because so much moisture will be lost in the thawing and re-cooking process.
How to Reheat: When reheating it, place your desired portion onto a pan, cover it with foil, and bake it at 350° for 5- 6 minutes or until warm. You do not want to overcook the eggs.
CHEF NOTES + TIPS
- You can use a pre-made store-bought crust if need be.
- Feel free to use any cheese you’d like in this.
- I used this 10-inch tart pan.
- Par baking is when you pre-cook the crust because the total cooking time of the recipe is short, and there won’t be enough time to cook the crust fully.
More Breakfast Recipes
- Huevos Rancheros
- Avocado Toast
- Shakshuka
- Pancakes
- Biscuits and Gravy
Save
Quiche Lorraine Recipe
5 from 12 votes
This Quiche Lorraine Recipe is a delicious savory egg & bacon tart cooked in a homemade pie crust & baked for the perfect brunch recipe.
Servings: 8
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Cooling Time: 15 minutes minutes
Total Time: 50 minutes minutes
Ingredients
- 1 pie crust
- ½ thinly sliced sweet onion
- 6 strips, chopped bacon
- 1 cup shredded Comté cheese
- 6 large eggs
- 1 ½ cups heavy whipping cream
- coarse+ salt and pepper to taste
Instructions
Preheat the oven to 400°.
Transfer the pie dough to a clean surface dusted with flour, roll out the dough, and form it in a 10” tart pan. Remove any access.
Place a parchment paper round or foil into the center of the tart pan on the dough and pour on 2 cups of dried beans. Par bake in the oven for 10 minutes. Remove the parchment paper and beans, and set it to the side to cool slightly.
Turn the heat down to 375°.
Add the bacon to a cast iron, stainless steel, or non-stick skillet and cook over medium heat until it becomes crispy and brown, which takes about 6 to 8 minutes. Remove the bacon lardons and set them aside.
Add the onions to the pan with the rendered bacon fat and saute on medium heat for 4 to 6 minutes or until lightly browned. Set them to the side.
Whisk the eggs until smooth, then whisk in the onions, bacon, cheese, cream, salt, and pepper until combined in a large bowl.
Pour the mixture into the prebaked par crust and spread out the ingredients in the pie crust.
Bake at 375° on a rack in the middle of the oven for 25 to 30 minutes or until lightly browned and firm on top and cooked throughout.
Cool for 15 minutes, slice, and serve.
Notes
Make-Ahead: Par-bake the crust, make your egg filling, and chill them separately until the day of your event.It will hold for 2 days.For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions, and you are ready to go.
How to Store: You can store it in the refrigerator for up to 4 days, covered in plastic wrap or an airtight container.Quiche does not freeze well and is not recommended because so much moisture will be lost in the thawing and re-cooking process.
How to Reheat: When reheating it, place your desired portion onto a pan, cover it with foil, and bake it at 350° for 5- 6 minutes or until warm. You do not want to overcook the eggs.
You can use a pre-made store-bought crust if need be.
Feel free to use any cheese you’d like in this.
I used this 10-inch tart pan.
Par baking is when you pre-cook the crust because the total cooking time of the recipe is short, and there won’t be enough time to cook the crust fully.
Nutrition
Calories: 435kcalCarbohydrates: 21gProtein: 15gFat: 32gSaturated Fat: 17gCholesterol: 215mgSodium: 231mgPotassium: 175mgFiber: 1gSugar: 1gVitamin A: 1006IUVitamin C: 1mgCalcium: 222mgIron: 2mg
Course: Breakfast, brunch
Cuisine: American, French, german
Author: Chef Billy Parisi
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27 comments
- Anne
In my notes I put cooks longer do t use convection
Comes out perfect every time- Reply
- Debbi Robertson
Would you kindly tell me, if after using the beans to blind bake the crust, can I still use them in my favorite soak-’em and cook-’em recipe? Thanks a lot, I appreciate your time.
- Reply
i wouldn’t. Keep them to use for many years to come for more blind bakes.
- Reply
- Tammy Davis
I just made this recipe and it was a hit with the family. Thank you for sharing these recipes!
- Reply
- Shirley Saywood-Slayter
Is this suitable for the KETO diet?
- Reply
I don’t know, that’s not my area of expertise.
- Reply
- Carol
Made this evening for a girls dinner! Was delish! Love your recipes!
- Reply
- Donna A Pollock
I had a few of my girlfriends over for lunch after The Holidays just so we could catch up on our gossip!!!!, LOL any way I made this delicious dish. in fact I made 3 of them thinking I would have one left over for another time, but I didn’t. I had a lot of food prepared for this event and had nothing left over. What wasn’t eaten there They took home with them. These gals couldn’t brag enough on the food. The Quiche was the hit of course. Thank you Chef for saving my life here. I made everything ahead by 3 days. The crust, the desserts, the jam, my table setting and my take home gifts. It was a hit…
- Reply
- Barry
Will be trying very soon 😋
- Reply
- Linda Forrest
going to make this tomorrow…can I substitute evaporated milk for the heavy cream?
- Reply
without testing it, I’m not 100% sure.
- Reply
- Michele Rector
This was amazing! I used your crust (though I substituted more butter because I don’t have rendered bacon fat) and it was the best crust I’ve ever had! Par-baking the crust made all the difference! Husband said it was the best quiche he’d ever had – and he’s a quiche lover! Thanks, chef!
- Reply
- Chef Billy Parisi
Appreciate you trying this, glad he enjoyed it as well!
- Reply
- Jeanne
Oh this quiche!! I made it last night and hit all the spots for me! Delish! So tasty and savory! I will make this again and again.
- Reply
thanks for giving it a shot!!
- Reply
- Ada Shaw
Can this be made crustless?
- Reply
maybe?
- Reply
- Chef Spenser
We make these once a week now…thanks Billy. Cheers.
- Reply
excellent!
- Reply
- Vicki
I loves this quiche. Found the cheese at Trader Joe’s. A winner.
- Reply
thanks for giving it a shot!!
- Reply
- Jane
Made this recipe except made it crustless. Made the filling exactly as directed and poured it into a quiche dish sprayed with cooking spray. Cooked it about the same amount of time. Came out perfectly just no crust.
- Reply
- Becky Hardin
This is my all time favorite dish to make Christmas morning. Yum
- Reply
- Julia F
Quiches could be quite tricky to make. No one likes a soggy crust, right?! Thank you for pointing out that blind baking is necessary to avoid that. We loved it!
- Reply
Thanks for making it!
- Reply
- Toni
My family really loved it!! So flavorful!
- Reply
awesome!
- Reply
