Some recipes just have that fancy French restaurant vibe, and Quiche Lorraine is definitely one of them. But here’s the thing – it’s way easier to make at home than you’d think. We’re talking bacon, eggs, cream, and cheese baked into a flaky crust. It sounds impressive when you tell people you made quiche from scratch, but between you and me, it’s actually pretty straightforward.
I make this for brunch when I have people over, but honestly, I’ve been known to eat it for dinner on a Tuesday too. Cold quiche straight from the fridge at midnight? Also acceptable. No judgment here. The best part is you can make it ahead, which means you’re not scrambling around in the kitchen while your guests are arriving. Just pop it in the oven, pour some mimosas, and suddenly you look like you’ve got your life together.
This is the real deal traditional version with bacon and onions (that’s what makes it “Lorraine”), but once you get the basic technique down, you can pretty much throw whatever you want in there. Leftover ham? Sure. Random vegetables that need to get used up? Go for it. But start with this classic version first – there’s a reason it’s been around forever.
Why You’ll Love This Recipe
Tastes expensive but isn’t – People will think you spent a fortune on brunch, but really it’s just eggs, bacon, and stuff you probably already have.
Make it ahead – Bake it the night before and just reheat slices in the morning. Or serve it at room temperature. Either way works.
Breakfast, lunch, or dinner – Quiche doesn’t care what time of day it is. It’s good whenever you decide to eat it.
Looks impressive – That golden, puffed-up top and perfectly baked crust makes you look like you know what you’re doing in the kitchen.
Leftovers are great – Actually tastes just as good cold or reheated. Sometimes I think I like it better the next day.
Customizable – Once you nail this version, you can swap in whatever fillings you want. It’s a basic template for infinite quiche possibilities.
Feeds a crowd – One quiche serves 6-8 people, so it’s great when you’ve got mouths to feed.
Ingredients
For the Quiche:
- 1 pie crust (grab a frozen one if you want, or make your own if you’re feeling ambitious)
- 1/2 pound bacon, chopped into small pieces
- 1/2 yellow onion, diced
- 1 cup shredded cheese (gruyere is the classic choice, but sharp white cheddar works great too)
- 1 3/4 cups half and half (or just mix equal parts whole milk and heavy cream)
- 4 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground nutmeg
- 1 tablespoon chopped parsley or chives for garnish (totally optional)
For brushing the inside of the tart:
- 1 egg white
Directions
Get the crust ready If you’re making your own pie crust, roll it out to about 12 inches on a floured surface. If you’re using a store-bought one, just follow whatever it says on the package. Press it into your tart pan or pie dish, making sure it fits into all the corners. Stick it in the freezer for about 30 minutes while you preheat your oven to 350°F.
Pre-bake the crust Take the frozen crust out and poke the bottom all over with a fork – this keeps it from puffing up. Line it with parchment paper or foil, letting the edges hang over the sides a bit. If your tart pan has a removable bottom, set the whole thing on a baking sheet to catch any drips. Fill it up about 3/4 of the way with pie weights (or dried beans, or rice – whatever you’ve got). Bake it for 35-40 minutes until it’s light golden and mostly cooked through. Pull it out, carefully remove the weights and parchment, and brush the inside with a beaten egg white. This step keeps your crust from getting soggy later.
Cook the bacon and onions While the crust is doing its thing, get a big skillet going over medium heat. Throw in your chopped bacon and cook it, stirring pretty often, until it’s nice and crispy. Use a slotted spoon to scoop out the bacon and put it in a bowl. Now toss your diced onions into all that bacon fat left in the pan and cook them until they’re golden and soft. Scoop those out with the slotted spoon too and add them to the bacon. Let them drain and cool a bit.
Mix up the filling Crack your eggs into a big bowl and whisk them up. Pour in the half and half along with the salt, pepper, paprika, and nutmeg. Whisk everything together for about a minute – you want to get a little air in there. Stir in your cheese, the cooked bacon, and those onions. Give it all a good mix, then pour the whole thing into your pre-baked crust.
Bake it Slide the quiche into your 350°F oven and let it bake for about 50 minutes. You’re looking for the center to jiggle just slightly when you shake the pan, and a knife stuck in the middle should come out clean. Don’t worry if it still looks a tiny bit wobbly – it’ll keep cooking after you take it out.
Let it rest and serve Pull it out of the oven and just let it sit there for 10-15 minutes. This gives it time to set up properly so it doesn’t fall apart when you cut into it. If you want to make it look nice, sprinkle some fresh parsley or chives on top. Slice it up and serve while it’s still warm, or let it cool completely and serve it at room temperature. Both ways are good.
Tips for the Best Quiche Lorraine
Pre-bake that crust – I know it seems like extra work, but if you skip this step, you’ll end up with a soggy bottom. Nobody wants that.
Brush it with egg white – This creates a seal between the crust and filling so everything stays crispy where it should be crispy.
Cook your bacon crispy – Undercooked bacon in quiche is just sad and chewy. Get it nice and crisp before it goes in.
Don’t skip the onions in bacon fat – That’s where a ton of flavor comes from. Those onions soak up all that bacon goodness.
Use good cheese – The recipe calls for gruyere, which is traditional and delicious, but sharp cheddar works too if that’s what you’ve got. Just skip the pre-shredded bags if you can – shred your own for better melting.
Check it before the timer goes off – Start checking around 45 minutes. When the center still has a slight jiggle but a knife comes out clean, it’s done. It’ll keep cooking a bit after you pull it out.
Let it rest – Give it at least 10 minutes before slicing or it’ll be a runny mess. Patience pays off here.
Variations to Try
Ham and Swiss – Use diced ham instead of bacon and swap in Swiss cheese. Very deli-inspired.
Veggie loaded – Sautéed mushrooms, spinach, roasted red peppers, whatever vegetables sound good.
Smoked salmon – Skip the bacon, use smoked salmon and add some fresh dill. Fancy brunch vibes.
Sausage and pepper – Cooked Italian sausage with sautéed bell peppers instead of bacon and onions.
Spinach and feta – Classic combo that never disappoints. Add some sun-dried tomatoes if you’re feeling it.
Mexican-style – Chorizo, pepper jack cheese, diced green chiles, and top with salsa and avocado.
Serving Suggestions
Quiche is pretty versatile when it comes to serving:
- Classic brunch – Serve with a simple green salad, fresh fruit, and maybe some croissants or pastries
- Light dinner – Pair with a bigger salad and some crusty bread
- Picnic food – Travels well and tastes good at room temperature, so it’s perfect for outdoor eating
- Holiday breakfast – Make two or three different kinds and let people try a little of each
Storage and Reheating
In the fridge – Cover it well and it’ll keep for 3-4 days. I usually just cover the whole pan with foil.
Reheating – Warm individual slices in a 300°F oven for about 10-15 minutes. Microwave works too if you’re in a hurry, but the crust won’t be as good.
Freezing – You can freeze baked quiche for up to 2 months. Wrap it really well in plastic wrap and foil. Thaw in the fridge overnight before reheating.
Serving cold – Honestly, cold quiche is great. Don’t feel like you have to heat it up if you don’t want to.
FAQs
Can I use milk instead of half and half? You can, but it won’t be as rich and creamy. If you’ve got whole milk and some heavy cream, mix them together. That’s basically what half and half is anyway.
Do I have to blind bake the crust? If you want a crispy crust instead of a soggy one, then yes. It’s worth the extra step.
What if I don’t have pie weights? Use dried beans or rice. Just put parchment paper down first and pour them in. You can reuse them for blind baking over and over.
Can I make this crustless? Sure, just butter your pan really well and pour the filling right in. It becomes more like a frittata, but it still tastes good.
Why is my quiche watery? Could be a few things – didn’t pre-bake the crust, didn’t drain the bacon and onions well enough, or took it out before it was fully set. Make sure that knife comes out clean before you pull it.
This quiche has saved me more times than I can count when I needed to feed people and actually look like I tried. Give it a shot for your next brunch – your guests don’t need to know how easy it actually was.