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This simple and delicious Quiche Lorraine recipe is the perfect make ahead easy breakfast, brunch or lunch! With bacon, onion and Swiss cheese, the classic savory pie is always a crowd-pleasing treat!

Quiche Lorraine on a plate with a bite on a fork and fresh parsley garnish

When Keith and I escaped for a little getaway to Lynchburg last month, I had a delicious slice of Quiche Lorraine with a vanilla latte and a fresh fruit salad for breakfast at a coffee shop one morning. It was such a tasty, satisfying way to start the day, and I’ve been dreaming of quiche ever since!

Since I had an extra pie crust in my freezer, a dozen fresh eggs, and some leftover bacon in the fridge this past weekend, I figured that I was already halfway there. The quiche of my dreams was in my kitchen an hour later! Y’all, I’m SO excited about this recipe. It’s truly the best Quiche Lorraine that I have ever tasted (if I do say so myself). I hope you’ll make it soon!

Quiche Lorraine on a cooling rack with a slice cut out

What is Quiche Lorraine?

Quiche Lorraine is a French dish, but it has become popular in many other cultures as well. This savory open flan is made of a pastry crust filled with an egg custard. The Quiche Lorraine filling traditionally includes bacon, onion and Swiss cheese as well.

Why do they call it Quiche Lorraine?

This particular quiche is named for the Lorraine region of France (source).

What is the difference between a quiche and a frittata?

While a quiche has a pastry crust, the frittata does not. A frittata is typically prepared in a skillet, and is like a “crustless quiche” or an unfolded omelet.

How do you make Quiche Lorraine?

You only need a handful of basic ingredients for a Quiche Lorraine — starting with a frozen deep dish pie crust. Be sure to let the crust thaw in the refrigerator, and then place the unbaked crust in a sturdier pie plate.

Pastry for quiche lorraine in a blue pie plate

Next, sauté chopped bacon and diced onion in a skillet.

Cooked bacon and onion in a cast iron skillet

What cheese for Quiche Lorraine?

While the bacon and onion cook, you’ll have time to grate the cheese.

A traditional Quiche Lorraine uses Swiss cheese, so that’s what I’ve done here. If you don’t like Swiss, or if you don’t have any on hand, cheddar will also work well.

Grated Swiss cheese on a cutting board

Place the cooked bacon and onion, along with the grated cheese, in the bottom of the pie crust.

Bacon onion and cheese in a pie crust for quiche lorraine

Now it’s time to make the egg custard! You’ll need a combination of milk and cream,

Milk and cream cartons for quiche lorraine

as well as four eggs, salt and a dash of nutmeg.

Brown eggs in yellow tray

Whisk it all together…

Egg custard in glass mixing bowl with whisk for quiche lorraine

…and pour the egg mixture into the pie crust.

Quiche lorraine before baking in the oven

Bake the quiche in a 375 degree F oven for 45-55 minutes, or until the center is set. It will be a beautiful golden brown on top!

I like to allow the quiche to rest for about 20-30 minutes (or longer), and then garnish with fresh herbs just before serving.

Quiche Lorraine in a blue pie plate with a serving spatula

Can I make a quiche the day before?

A quiche is a great make-ahead option for a party, but it’s best enjoyed on the same day that it’s baked. Leftovers are fine, but the crust can sometimes get soggy as it sits.

While it won’t be the best quality, a properly wrapped quiche will keep in the refrigerator for up to 3 days.

Close up shot of quiche lorraine on a blue and white plate with fresh parsley garnish

Can you freeze Quiche Lorraine?

Yes! You can freeze a baked Quiche Lorraine (wrapped tightly) for up to 2 months.

How to reheat Quiche Lorraine:

To reheat a frozen baked quiche, do NOT thaw the quiche first. Simply unwrap the frozen quiche and bake it in a 350 degree F oven for about 20-25 minutes, or until warmed through.

To reheat a refrigerated Quiche Lorraine, cover the quiche loosely with foil and bake in a 325 degree F oven for about 15 minutes.

How to serve Quiche Lorraine:

Quiche Lorraine can be served warm, at room temperature or cold.

Overhead shot of quiche lorraine on a plate

What to serve with Quiche Lorraine for lunch:

This makes a great brunch or lunch! I suggest serving the quiche with:

Cook’s Tips and Recipe Variations:

  • I use a combination of 2% milk and whipping cream. I do not suggest substituting with skim or 1% milk, because you need the fat in the milk to create the best texture in the egg custard. You can use whole milk or heavy whipping cream, if you prefer.
  • Feel free to use cheddar cheese as a substitute for the Swiss.
  • Make a Quiche Lorraine with Spinach by adding a few handfuls of fresh baby spinach to the skillet when the bacon and onion are almost done cooking. The spinach will wilt quickly in the hot pan, and can be added to the crust along with the bacon and onion.
  • Make a Quiche Lorraine with Ham by substituting ham for the bacon. You do not need to sauté the cooked ham before adding it to the crust.
A blue and white plate with a slice of quiche lorraine

Other easy egg recipes that you might enjoy:

Quiche Lorraine on a plate with a bite on a fork and fresh parsley garnish

Quiche Lorraine

5 from 1 vote
Prep: 15 minutes
Cook: 50 minutes
Cooling Time 30 minutes
Total: 1 hour 5 minutes
Servings 6 – 8 slices
Calories 274.2 kcal
This simple and delicious Quiche Lorraine recipe is the perfect make ahead easy breakfast, brunch or lunch! With bacon, onion and Swiss cheese, the classic savory pie is always a crowd-pleasing treat!

Ingredients
  

  • 1 frozen 9-inch deep dish pie crust, thawed
  • 8 slices bacon, chopped
  • 1 cup diced onion
  • 1 cup grated Swiss cheese
  • 4 eggs
  • 1 cup milk (I used 2%)
  • ½ cup whipping cream
  • ¾ teaspoon salt
  • Dash of nutmeg

Instructions

  • Preheat oven to 375 degrees F.
  • Place the pie crust in a pie plate (you do not need to remove the crust from the foil pan that it comes in – just set the entire foil pan in a sturdier dish). Set aside.
  • Cook bacon and diced onion in a skillet until the bacon is crispy and the onion is tender (about 10-12 minutes).
  • Sprinkle bacon, onion and cheese evenly in the bottom of the pie crust.
  • In a medium bowl, beat together eggs, milk, cream, salt and nutmeg. Pour into crust. Bake for 45-55 minutes, or until firm and browned. Allow to rest for about 20-30 minutes. Cut into wedges and serve warm, at room temperature, or cold.

Notes

Can I make a quiche the day before?
A quiche is a great make-ahead option for a party, but it’s best enjoyed on the same day that it’s baked. Leftovers are fine, but the crust can sometimes get soggy as it sits.
While it won’t be the best quality, a properly wrapped quiche will keep in the refrigerator for up to 3 days.
Can you freeze Quiche Lorraine?
Yes! You can freeze a baked Quiche Lorraine (wrapped tightly) for up to 2 months.
How to reheat Quiche Lorraine:
To reheat a frozen baked quiche, do NOT thaw the quiche first. Simply unwrap the frozen quiche and bake it in a 350 degree F oven for about 20-25 minutes, or until warmed through.
To reheat a refrigerated Quiche Lorraine, cover the quiche loosely with foil and bake in a 325 degree F oven for about 15 minutes.
How to serve Quiche Lorraine:
Quiche Lorraine can be served warm, at room temperature or cold.
Cook’s Tips and Recipe Variations:
  • I use a combination of 2% milk and whipping cream. I do not suggest substituting with skim or 1% milk, because you need the fat in the milk to create the best texture in the egg custard. You can use whole milk or heavy whipping cream, if you prefer.
  • Feel free to use cheddar cheese as a substitute for the Swiss.
  • Make a Quiche Lorraine with Spinach by adding a few handfuls of fresh baby spinach to the skillet when the bacon and onion are almost done cooking. The spinach will wilt quickly in the hot pan, and can be added to the crust along with the bacon and onion.
  • Make a Quiche Lorraine with Ham by substituting ham for the bacon. You do not need to sauté the cooked ham before adding it to the crust.

Nutrition

Serving: 1/8 of the quicheCalories: 274.2kcalCarbohydrates: 15.3gProtein: 12.5gFat: 18.4gSaturated Fat: 9.2gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 5.4gCholesterol: 137mgSodium: 525.5mgPotassium: 142.9mgFiber: 0.4gSugar: 3.9g
Keyword: easy quiche recipe, quiche lorraine, quiche lorraine recipe
Course: Breakfast, Brunch, Lunch
Cuisine: American, French
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

    1. Hi! I’ve never tried this particular recipe without a crust, but I have quite a few “baked omelet” recipes on my site, which are essentially crustless quiches. I’d suggest starting with this Ham and Cheese Baked Omelet as a base, and then swapping the Quiche Lorraine fillings for the ham and cheese instead. Let me know if you have any questions! https://www.theseasonedmom.com/baked-ham-cheese-omelet/

    2. I like to use hash browns. Pack them in the bottom, drizzle butter over them and back at 350 degrees for 25 minutes.