Easy Quiche Lorraine Recipe

What’s in This Easy Quiche Lorraine Recipe?

You’ll be surprised by how easy it is to make Quiche Lorraine. Once you’ve made it once, you’ll be making it for every brunch! It’s such a great egg recipe to have on hand.

Pie Crust: Store-bought or homemade both work well. If using a frozen pie crust, make sure to thaw it overnight in the fridge. Bacon: Adds a salty and umami element to the dish. Onion: We like yellow onion, but white, sweet, or Vidalia will also work. Avoid red onion. Cheese: Gruyere cheese is the classic choice, but sharp cheddar is also common. Cream: Half-and-half keeps the eggs super moist and tender. Eggs: Form the pillowy base of this quiche recipe. Spices: Kosher salt, black pepper, and ground nutmeg enhance the natural flavor of the eggs and add just a touch of warmth! Chives: Add a pop of color and freshness.

Variations on Easy Quiche Lorraine

Although changing up the ingredients would make this quiche Lorraine into a regular quiche, you can certainly make substitutions as desired.

Meat: Try ham, chopped sausage, shredded chicken, pork, or beef instead of bacon. Vegetables: Try adding spinach, arugula, or roasted peppers. Cheese: In place of the Gruyere, try Emmental, Swiss, or Muenster. Herbs: Try switching up the chives for basil, tarragon, or thyme!

How to Store and Reheat

Store leftover easy quiche Lorraine in an airtight container in the refrigerator for up to 3 days. Enjoy cold, at room temperature, or warmed in a 300°F oven for 30-40 minutes. If warming in the oven, cover with aluminum foil to prevent burning.

How to Freeze

Freeze quiche Lorraine whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Notes from the Test Kitchen

Avoid using certain vegetables that have a high water content such as sliced large tomatoes or zucchini as it could make your quiche soggy. Instead, roast vegetables like mushrooms or eggplant before adding them to your egg mixture. Allow your quiche to cool before diving in! The quiche will taste even better this way. We know it’s hard to resist, but it’ll be worth it!

How to Make Easy Quiche Lorraine Step by Step

Prep the Crust: Preheat your oven to 350°F, then roll out a 9-inch refrigerated pie crust (if needed) and transfer it to a 9½-inch quiche pan. Use a rolling pin to roll over the dough, and cut off any excess crust. Bake the Crust: Place a piece of parchment on the crust and fill it with pie weights, spreading them out to the edges of the crust. Bake for 35-40 minutes, or until the crust is golden brown and cooked through. Remove the pie weights and set aside to cool while you make the filling. Cook the Bacon: Heat a skillet over medium-high heat. Add in ½ pound of bacon cut into ½-inch strips and cook until crisp. Set aside on a paper towel-lined plate to drain. Sauté the Onion: Drain off all but 1 tablespoon of the bacon fat. Add in ½ of a chopped yellow onion and cook until softened, about 5-7 minutes. Remove from the heat and set aside to cool while you prepare the eggs. Make the Filling: In a large bowl, whisk 1 cup of shredded gruyere cheese, 1¾ cups of half-and-half, 4 large eggs, ½ teaspoon of salt, ¼ teaspoon of pepper, ⅛ teaspoon of ground nutmeg, and 1 tablespoon of chopped fresh chives together. Arrange the Mix-Ins: Arrange the bacon and onions in the bottom of the crust. Fill and Bake: Pour in the filling and bake for 30-40 minutes, or until the filling is set. Garnish with more chives, if desired.