This classic French recipe for quiche lorraine is filled with a bacon, Gruyere cheese and savory egg custard filling then baked into flaky buttery pie crust.
Other breakfast and brunch recipes for entertaining guests include this crepe recipe, overnight cinnamon rolls or French toast casserole.
Why I Love This Recipe
- Customizable. A classic quiche Lorraine is made with bacon and cheese, however, you can like add potatoes for a Spanish omelette, or other veggies and cheeses.
- Make ahead and freezer-friendly. Make it, cool it, and freeze it for months then just pop it in the oven to reheat for special occasions like Mother’s Day or Easter brunch.
Variations
- Swap the cheese: Sharp cheddar cheese, Swiss cheese, crumbled feta or goat’s cheese all work great in the filling.
- Try a different meat: Use ham, like my favorite ham and cheese quiche, or try crumbled sausage or shredded chicken in place of bacon.
- Toss in some veggies: Mushrooms, bell peppers, caramelized onions, sun dried tomatoes, spinach, broccoli, potatoes, you name it.
- Extra seasoning: Add some fresh herbs like parsley or chives or even some cayenne pepper or red pepper flakes for heat.
- Crustless: Try this crustless quiche or my ham and cheese frittata.
How to Make Quiche Lorraine
Center the dough on top of the tart pan or pie dish and press it around the edges. Pierce the bottom with a fork to allow for steam to escape. Bake for 5 minutes at 400°F and remove from the oven.
Cook the bacon in a medium frying pan until crisp. Transfer bacon to a paper towel-lined plate to drain. Remove all but 1 Tablespoon of grease in the pan to cook the shallots for 3-4 minutes until soft.
In a medium bowl, whisk the eggs, heavy cream, nutmeg, salt, and pepper until well combined. Spread shallots on bottom crust. Top with just 1/2 the bacon, all of the shredded cheese, and add the rest of the bacon. Pour egg mixture overtop.
Bake lorraine quiche at 325°F for 40-45 minutes until the top is golden brown and it is fully cooked throughout. Allow it to cool slightly then serve.
Quiche Lorraine Serving Suggestions
Quiche Lorraine can be served warm at room temperature. I like to keep the side dishes light and simple.
For a brunch, add breakfast potatoes, blueberry muffins and honey lime fruit salad. You can also serve it with a simple green salad or a fruit platter.
Storing and Freezing Quiche
- Storing: Let the quiche Lorraine cool completely, then wrap the pan tightly with aluminum foil or plastic wrap. Place it in the fridge for up to 3 days.
- Freeze: You can also freeze the quiche (wrapped tightly in aluminum foil and plastic wrap) for up to 2 months.
- Reheating: Cover with foil and bake at 400°F until the quiche is warm throughout. You can also heat a slice or two in the microwave.
More crowd-pleasing breakfast recipes include this eggs benedict recipe, cheesy bacon breakfast skillet and mini egg frittatas!
More Savory Brunch Recipes
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Quiche Lorraine Recipe
Video
Equipment
Ingredients
- 1 10-inch uncooked pie crust
- 6 slices thick-cut bacon , cut into pieces
- ⅓ cup finely chopped shallots (about 2)
- 4 large eggs
- 1 ¼ cups heavy cream
- Pinch ground nutmeg
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup finely shredded gruyere cheese
Instructions
- Preheat the oven to 400°F.
- Press the dough around the edges of a 9-inch tart pan or pie dish. Place on a baking sheet. Pierce the bottom of the pie crust with a fork. Bake 5 minutes and then remove from oven. Reduce the oven temperature to 325℉.
- In a medium frying pan, cook the bacon, stirring occasionally, 10 minutes, or until crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Leave 1 Tablespoon fat in the pan. Add the shallots and cook over medium-low heat 3 to 4 minutes, or until softened, being careful not to brown. Remove the pan from the heat
- In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until well combined.
- In the bottom of the cooked crust, still on the baking sheet, evenly spread the shallots. Top with 1/2 of the bacon, all of the gruyère, and the remaining bacon. Slowly pour the egg mixture over the top.
- Bake 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. Enjoy while warm!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Christmas, Eggs, Make Ahead, Meal Prep, Nut-Free, Savory Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Delicious quiche and easy to make. Served with Bloody Mary’s , coffee, and English muffins for brunch on Christmas Day.
So glad you enjoyed the Quiche Lorraine!
FYI! Your written instructions say to bake lorraine quiche at 400°F for 40-45 minutes but I think you also say to bake it at 325. I think the 400 is for the crust only right??
Yes, sorry about that! Crust should bake for 5 minutes at 400°F then reduce the heat for baking the quiche to 325°F.
The video shows some shredded cheese as the final topping before baking, but Step 5 instructions say to put all the gruyere in before adding the custard filling. In your video, did you shred more gruyere or some other white cheese for the final topping before you baked it? It looks like an extra cup of cheese, maybe Swiss?
Oh! Rewatching the video, it does appear that the clip at 24 seconds, is out of order. Sorry about that! The instructions are correct, it should go bacon, cheese, rest of the bacon then add egg mixture on top. If you like it extra cheesy, you could add more I suppose, but it’s not necessary.
Hi! If I were to add in more veggies, would I need to pan fry them with the onions before baking?
Yes, I like to cook extra veggies with the onions :)
My girlfriends loved this for our brunch! It was gone in minutes!
I love anything with bacon & gruyere cheese!! What a delicious combination!! Quiche’s are one of my favorites to make when we have company!
This quiche and the Gruyere cheese and bacon make this the utterly irresistible! Thank you so much for sharing this amazing recipe!
This recipe is absolutely fantastic! It turned out so well…having a light and fluffy texture with great flavors. It will be perfect to make ahead and reheat the next day when we have overnight guests stay with us (although mixing and making that morning would be so easy too!)
Yes! You said it all so perfectly! Thanks for a great review. I am glad that you all loved it so much. It is a family favorite in our home!