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!
Spring is trying to spring and new flavors are arriving daily in grocery stores and Farmer’s Markets.
I crave the bright bitter greens that are new to the season and a change up of what we’ve been eating over the winter.
Getting my brunch on is also something I’m loving right now and there is nothing better for that than quiche.
A seasonal quiche recipe I love is Springtime Asparagus Leek Romenesco Quiche.
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!
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.
Today we are going back to the basics with Quiche Lorraine.
What is 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 named Quiche Lorraine), there is no separating the identify of quiche in general with the classic Quiche Lorraine.
Quiche Lorraine was invented in Germany, and like other quiches is 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).
A pie crust 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)
- 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 the Quiche Lorraine for 30-40 minutes and allow to rest.
Serve the Quiche Lorraine warm or chilled for a later meal.
The flavor is the best served warm or at room temperature.
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
Try These Recipes Too!
- Roasted Pumpkin Seeds: The Best Method Ever!
- Wassail: a Classic Holiday Drink
Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST!
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 on 350 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
Originally published: March 25, 2018
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.
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!