Quiche Lorraine Ingredients
This Quiche Lorraine recipe is filled with eggs, lots of cheese, and tasty bits of bacon, all cooked into a flaky pie crust. I always say that it’s breakfast in pie form, and it’s too good to resist.
Pie Crust: You’ll need 1 9-inch pie crust for this recipe. Use a refrigerated, pre-made one, or make your own homemade pie crust. Bacon: Chopped cooked bacon adds salty, umami flavor to the quiche. Cheese: A combination of Swiss, Gruyere, and Parmesan cheeses makes this quiche so savory and cheesy. Eggs: Contrary to popular belief, this recipe uses just 5 large eggs, not a whole dozen! Dairy: A mixture of heavy cream and half-and-half makes this quiche rich, creamy, and tender. Spices: A little bit of salt, pepper, and ground nutmeg enhances the overall flavor of the quiche and adds a touch of warmth to balance the cheeses.
Variations on This Quiche Lorraine Recipe
Quiche Lorraine is a classic for a reason– it’s perfect just the way it is! However, it’s also super easy to change up to suit individual tastes. I love to easily swap out the bacon for diced ham, prosciutto, or pancetta. I also usually add whatever veggies I have on hand. Sautéed spinach, mushrooms, broccoli florets, tomatoes, or chopped asparagus are all great choices.
How to Store and Reheat
Quiche is the perfect dish to make ahead of time because it keeps well in the refrigerator, and it can be served warm or cold. This quiche Lorraine will keep covered in the refrigerator for up to 4 days. To reheat, cover with aluminum foil and bake for about 15 minutes at 325°F.
How to Freeze
Freeze quiche Lorraine whole or cut into 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.
Serving Suggestions
This quiche Lorraine might just be the best brunch food! It’s so good served with fresh fruit and toasted baguette slices. We love it with sweet grapes and cantaloupe or honeydew melon. It’s also delicious with a Waldorf salad or some roasted breakfast potatoes.
Notes from the Test Kitchen
This isn’t one of those 30-minute recipes, but don’t let that scare you. It’s really not complicated and it’s definitely worth the extra time (let’s be honest, an hour isn’t that long for a delicious meal). I recommend this for a weekend breakfast or brunch, or you can make it the day before and reheat it in the morning.
How to Make Quiche Lorraine Step by Step
Prep the Crust: For ease in rolling out, remove a 9-inch pie crust from the refrigerator 20 minutes before using. Preheat the oven to 400°F. Fit the pie crust into a 9-inch pie plate, cover, and rest in the refrigerator until the oven has preheated. Bake the Crust: Pre-bake the store-bought pie crust according to package directions (approximately 10 minutes); set aside to cool. Cook the Bacon: While the crust bakes, prepare the bacon by cutting 8 strips into ¼-inch slices. Place the bacon in a cold skillet set over medium-low heat and cook until crisp; drain on a paper towel-lined plate. Mix the Cheeses: Lower the oven temperature to 375°F. In a medium bowl, combine ½ cup of Swiss, ¾ cup of Gruyere, and ¼ cup of Parmesan cheese and the cooked bacon. Toss to mix. Whisk the Eggs: In a different medium bowl, whisk together 5 large eggs and add 1 cup of heavy cream, 1 cup of half-and-half, ¼ teaspoon of ground nutmeg, ¼ teaspoon of black pepper, and ½ teaspoon of kosher salt. Assemble the Quiche: Sprinkle the cooled crust with half the cheese/bacon mixture, pour half the egg/cream mixture on top, sprinkle with the remaining half of the cheese/bacon mixture, and finish with the remaining half of the egg/cream mixture. Bake the Quiche: Bake at 375°F for 30-45 minutes or until set in the middle. Cover the crust edge after 30 minutes to prevent burning.
More Egg Recipes To Try
Sheet Pan Breakfast Pizza Copycat Starbucks Egg Bites Skillet Breakfast Casserole Egg McMuffins Loaded Deviled Eggs
