Classic Quiche Lorraine is a timeless cheesy bacon quiche recipe that is easy to make, perfect for any meal and great all year long! A great brunch dish and for Easter meals!
Sometimes a classic recipe is all you need for a fabulous meal and today’s recipe for Quiche Lorraine is one of those.
A simple, cheesy bacon quiche that is packed with flavor and so easy to make!
Perfect for any meal of the day: brunch, lunch or dinner too.
Quiche was one of the first things I learned to cook when I began living on my own in college.
It seemed so sophisticated. I loved that you could make it for any meal and it was perfect.
What I didn’t really understand then, that I know now, is that it’s very hard to mess it up.
It’s also very EASY to change it up and swap in favorite seasonal ingredients and seasonings.
What is the difference between quiche and Quiche Lorraine?
Whether you recall the vogue of quiche in the 1970’s and 1980’s, or maybe the reference in the B-52’s songof the same name (though that was about a poodle), there is no separating the identity of quiche in general with the classic Quiche Lorraine.
Originally invented in Germany, like other quiches it’s a savory custard pie.
It is a bacon quiche, filled with Gruyere cheese, along with eggs, milk or cream, spices and onion.
It’s a flavor-packed recipe and for those more iffy about eggs, it does not taste ‘eggy’.
Blind Baking the Crust
One of the key things that makes a quiche delicious is the consistency of the crust.
You’ve undoubtedly had a soggy crusted quiche at a brunch buffet.
That is because the crust was not ‘blind baked’ before filling it and baking it.
‘Blind Baking’ means the same thing as pre-baking. You don’t have to do it blindfolded (lol).
Once the pie crust is in a pie plate it is lined with foil (with enough sticking out on the sides that the contents can be lifted out safely mid baking), filled withpie weightsor dried beans, and partially baked.
The weighted filling and foil are then lifted out, the pie crust pierced with fork tines (to keep it from puffing up) and baked longer.
Then it’s filled and finally baked to make a delicious quiche.
And it can be done with a frozen prepared pie crust right out of the freezer!
Cheesy Bacon Quiche using a Frozen Crust – A Delicious Time Saver
The recipe I’m sharing today is made with a frozen pie crust.
I used a frozen gluten-free crust (Whole Foods Gluten-Free Bakehouse to be exact) though a traditional frozen gluten crust may also be used.
If you keep frozen pie crusts in your freezer as I do, you can have this recipe on the table in a little over an hour.
How to Make Quiche Lorraine using a Frozen Pie Crust – Step by Step:
Find the detailed printable instructions in the recipe card at the bottom of the post below.
Blind Baking the Crust
- In the preheated oven, place the frozen pie crust on a baking sheet, lined with foil, and filled 2/3’s full of pie weights or dried beans. (photo 1)
- Bake for 20 minutes; remove the foil and weights and pierce with fork tines. Bake 5-10 minutes more. (photo 2)
Bacon Prep Shortcut Tip: remove the bacon from the package without separating the slices. Cut the bacon as a whole into ½-inch strips then in ½-inch strips the opposite way.
Place all the bacon into a large preferably non-stick skillet and as it cooks it will separate into individual pieces. (photo 3)
Making the Quiche
- While the crust is baking, sauté the chopped bacon (photo 4) (drain on paper towels when done – photo 5) followed by some onions (photo 6).
- Whisk together the eggs, half and half, white pepper, nutmeg and salt. Add 1 cup of the grated cheese.(photo 7)
- When the crust is done baking, add the bacon and onions.(photo 8)
- Pour the egg mixture (photo 9) in and finish with some extra cheese and onions greens (photo 10).
- Bake for 30-40 minutes and allow to rest on a wire rack.
Serve warm or chilled for a later meal.
The flavor is the best served warm or at room temperature.
Using a from Scratch Pie Crust
My absolute favorite pie crust recipe is an All Butter Crust.
It’s easy to make, forgiving, always flaky when baked.
It converted me from a pie crust buyer to a pie crust maker!
If desired it may be used instead of a frozen crust.
What’s the best Cheese to use in Quiche?
Gruyere cheese (a type of Swiss cheese) is used in this recipe as a classic ingredient.
It’s a sweet, slightly salty cheese that is known for its signature flavor that doesn’t take over the entire flavor of the quiche.
It melts very well too for a creamy result.
Cheddar cheese is also a popular choice for quiche depending on the other ingredients.
What can I substitute for Milk in Quiche?
For the best results use whole milk, Half and Half, cream or a mix of two of these.
More Brunch Recipe Ideas You’ll Love:
- Challah French Toast
- Muffin Tin Denver Omelet
- Golden Oven-Baked Pancake Topped with Sauteed Peaches
- Mexican Breakfast Chicken Tortilla Lasagna Casserole
- Banana Coffee Cake recipe
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Quiche Lorraine
Ingredients
- 1 9-inch frozen Pie Crust gluten-free or regular
- 1 8-ounce package Bacon
- ¼ cup chopped Yellow Onion
- 5 large Eggs
- 1 1/4 cups Half & Half
- ¼ teaspoon ground Nutmeg
- ¼ teaspoon White Pepper
- ¼ teaspoon Kosher Salt
- 1 ¼ cups shredded Gruyere Cheese
- 1 ½ tablespoons thinly sliced scallion greens chives or garlic scapes may be substituted
Instructions
Preheat the oven to 350 degrees.
Blind Baking the frozen pie crust: Place the frozen pie crust on a rimmed baking sheet. Line the inside of the pie crust with a piece of foil covering the crust and extended a few inches on either side (refer to the photos). Fill 2/3’s full with pie weights or dried beans.
Bake the prepared crust for 20 minutes. Carefully remove the foil and weights, pierce the crust bottom and sides with a fork and bake for 5-10 additional minutes.
While the crust is blind baking, cut the bacon into 1/2-inch pieces. Refer to Bacon Prep Shortcut in blog post. Cook over medium-high until the bacon is cooked but NOT crisp. Remove to drain on 2 layers of paper towels.
- Remove all but 2 teaspoons of the bacon drippings from the skillet. Add the onion to the skillet on medium-high heat and cook until transluscent. Remove and add to the bacon.
- In a medium mixing bowl combine the eggs, half & half, nutmeg, white pepper and salt; whisk to combine. Add 1 cup of the grated cheese and stir together.
Once the pie crust has finished blind baking (leave it on a rimmed baking sheet for easier handling and stability when baking), sprinkle the bacon and onions evenly into the crust.
Pour the egg mixture on top, stirring it if necessary to have an even distribution of cheese.
Sprinkle the remaining ¼ cup of grated cheese on the top followed by the sliced onions greens.
Bake for 30-35 minutes at 350 degrees until golden brown on top. NOTE: the middle may jiggle slightly but will solidify when cooling (a knife may be inserted in the middle and should come out clean). Cool on a cooling rack for 15 minutes before serving.
- May be served warm or cool. For best flavor after refrigerating allow the quiche to come to room temperature.
Recipe Video
Recipe Notes
My all time favorite pie crust recipe is Butter Pie Crust. It's very easy to make (this from someone who has struggled with pie crust), flexible and creates a delicious flaky crust every time.
Originally published: March 25, 2018
John says
This is my second quiche. The first was a bit runny but, man, it was delicious. Keeping it in the fridge helped firm it up, then into the microwave.
Since i made a lot of pastry dough i made a second one today using the dough i kept wrapped air tight in the freezer for about 2 weeks. Dough was still excellent and rolled out beautifully. My question is .. i bought too much Gruyere cheese so i froze bunch of it, and used the frozen defrosted cheese for this one. The cheese crumbled pretty easy when i shredded it .. was it a mistake to freeze it?
Great website.
Thanks
John
Toni Dash says
Hi John, first your quiche should not have been runny. It will firm up as it rests after cooking but should not have been runny to begin with. I’d check that you followed the recipe as written (no ingredient or amount substitutions) and that your oven temperature is true. Ovens can run hotter or cooler than the temperature selected.
On the cheese freezing, you haven’t ruined the cheese but it can change the structure of the cheese making it crumbly when it is thawed. This might help: ‘Freezing cheese causes ice crystals to develop, disrupting the cheese’s structure. This may affect the texture and make it drier, more crumbly, and mealy.‘
Henrianna Pearce says
Why white pepper. All I have is black will it work?
Toni Dash says
Hi Henrianna. White pepper and black pepper have different flavor profiles in addition to looks (but the flavor is really thing). You can substitute black pepper and due to the small amount it shouldn’t change the quiche flavor alot. You will potentially have black specks in the quiche. If that doesn’t bother you, go for it!
Wendy Stewart says
Delicious!!!
The Gruyere cheese in this makes it even better!
Roses says
This work is awesome. Easy to make and very delicious. I think it can be combined with many other vegetables. This helps me to be creative. What do you think about this?
Toni Dash says
Quiche Lorraine is a specific type of quiche (bacon) but you are absolutely right. Quiches are SO easy to change up. It was one of the first things I learned to make when I began living on my own in college due to that.
I would suggest keeping any other ingredient you add or change similar in volume so it doesn’t overrun the pie crust. Also you can experiment with different types of cheeses too!
Mary Ellen says
This was delicious! I followed the recipe exactly – as well as the tips! It was cooked in 35 minutes. I will definitely make it again!
Michael says
Hi Toni,
Your recipe is awesome. I can easily make it and it is very delicious. I think yes it can be easily combined with many other foods as well. Easy creativity. Thanks you!
Laura says
This is the first quiche I have ever made, and DMAN GIRL! This was amazing. Had to cook mine for slightly longer ~45 mins, and the texture and flavour was incredible. Big hit with the hubby too – he’s been singing my praises all night. Will definitely make again.
Dana says
Excellent recipe for a Sunday mid morning brunch! Used mixture of gruyere, havarti, and mozzarella, and didn’t have a yellow onion so sauteed diced shallot, a bit of leftover hot Italian sausage and bacon, and some leftover grilled asparagus I had made earlier in the week. Lots of ways to tweak this recipe — thank you!
Marie Lawton says
Has anyone considered Brie in a quiche? I thought maybe with sundried tomatoes? And/or interesting mushrooms? Any thoughts or ideas?
Toni Dash says
Hi Marie. Quiche is definitely a very flexible recipe. I first started making them in college when I really didn’t know how to cook because the fillings could be changed up so easily. Quiche Lorraine has specific ingredients but you certainly could create a quiche with the ingredients you mentioned. Here is another spring quiche recipe I love: https://boulderlocavore.com/springtime-asparagus-leek-romenesco-quiche/
Clayton says
As the other person mentioned, it’s a flexible dish. The key is to cook the moisture out of any veggies you are putting in there. Caramelized onions and mushrooms work great.
DiMarie says
Absolutely! I add Brie and guyer to give it a richer taste!
Susan says
Delish! I brought it to Christmas lunch and it was a hit. Gruyere made a big difference.
Kelly says
This quiche is rich and full of flavor. I even like it without the crust for a low-carb, gluten free alternative.
Kat says
OMG! This was sooooo delicious!!! Only change I did was add mushrooms. I can’t wait to make this again!!!!
Toni Dash says
YUM! Invite me over next time you make it please!
April Calloway says
I tried your recipe and copied ‘to a T’. It was absolutely delicious. It came out with lots of flavor, just the right amount of salt and fluffy. I would not change a single thing. I chose to make the crust from scratch. And I used a porcelain quiche plate. Lovely presentation. And divine with champagne…trust me!