Quiche Lorraine

5 from 1 vote

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!

Course Breakfast, Brunch, Lunch

Cuisine American, French

Keyword easy quiche recipe, quiche lorraine, quiche lorraine recipe

Prep Time 15

Cook Time 50

Cooling Time 30

Total Time 1 5

Servings - 8 slices

Calories 274.2kcal

Author Blair Lonergan

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.

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