This post may contain affiliate sales links. Please read my disclosure policy.
Everyone loves a well made Quiche Lorraine for breakfast, brunch, lunch or dinner. Similar to my Easy Quiche Recipe, this is perfect to make ahead for a busy holiday weekend and is an easy crowd pleaser! Quiche Lorraine is a savory dish made with an egg custard, Swiss cheese, bacon and shallots baked in a pie crust. It’s pure melt in your mouth, moist, savory heaven.
But First, What is Quiche Lorraine?
Quiche Lorraine is a savory dish that includes an egg custard, Swiss cheese, bacon, cream and shallots baked in a pie crust. Any variation, omitting the bacon or adding in other protein or vegetables is considered just quiche, not Quiche Lorraine.
What Kind of Pie Crust do I Use?
Use my all-butter pie crust recipe. Like the name says, it uses all butter. I also have this simple pie crust recipe that uses buttered-flavored crisco all-vegetable shortening AND regular crisco all-vegetable shortening. Both are simple and create a beautiful, flakey and buttery crust. Or just buy store-bought frozen crust! No judgement here, use what you feel like.
How to Make Quiche Lorraine
For full recipe details, including ingredients needed and measurements, see the printable recipe card down below. Here is what to expect when making this recipe:
Preheat Oven + Make Pie Crust
Preheat oven. Make pie crust according to recipe and place in a deep dish pie pan.
If using frozen, pull out of freezer and let thaw for about 10 minutes.
Poke Holes in Bottom of Crust + Blind Bake
Poke holes all around inside edges and bottom of pie crust with a fork. Place pie pan on a baking sheet for easy transport. Blind bake pie crust for 12 minutes.
Cook Bacon
Meanwhile, with a pair of scissors, cut bacon into 1 inch pieces and fry in a pan until crispy. Using a slotted spoon, remove bacon from pan and place on paper towel lined plate.
Remove most of the bacon grease from pan using a paper towel or discard into a dish and save for a later recipe.
Carmelize Shallots in Bacon Pan
Add shallots to pan and cook low and slow to caramelize them (about 15 minutes).
Make Egg Mixture
Crack eggs into a large bowl and whisk just until combined. Whisk in half & half, thyme, salt and pepper.
Remove Pie Crust from Oven + Reduce Oven Temp
Remove pie crust from oven and reduce oven temperature to 350° F.
Layer Bacon, Shallots & Cheese into Pie Crust
In bottom of pie crust, layer half of the bacon, shallots, and cheese.
Ladle in Egg Mixture + Add Remaining Bacon, Shallots & Cheese
Gently ladle in egg mixture over top. Add remaining bacon, shallots and cheese.
Bake + Allow to Cool
Bake for 40-45 minutes or until middle is cooked through. You can jiggle the baking sheet to see if the middle of the pie is firm or not.
Allow to cool before slicing and serving. Quiche Lorraine can be served warm or at room temperature.
Storing Leftovers
To Store in the fridge: Place any leftover Quiche Lorraine in the fridge, in an airtight container for up to 4 days.
To Freeze: If you want to make ahead or store leftovers for a longer time- freeze it! Make sure the quiche is cooled completely, wrap tightly in plastic wrap or place in a freezer safe, airtight container. Quiche Lorraine will stay fresh in the freezer for up to 3 months.
More Savory Breakfast Recipes to Try!
The printable recipe card is below. Be sure to save, print, bookmark and share this recipe! Have a great day!
Quiche Lorraine
Ingredients
- 1 pie crust homemade or frozen
- 8 slices bacon
- 1 large shallot finely diced
- 3 large eggs
- 2 large egg yolks
- 1 ½ cups half & half
- 1 tsp fresh thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup Gruyère cheese or any other Swiss, freshly grated
Instructions
- Preheat oven to 425° F.
- Make pie crust according to recipe and place in a deep dish pie pan. If using frozen, pull out of freezer and let thaw for about 10 minutes.
- Poke holes all around inside edges and bottom of pie crust with a fork.
- Place pie pan on a baking sheet for easy transport. Blind bake pie crust for 12 minutes.
- Meanwhile, with a pair of scissors, cut bacon into 1 inch pieces and fry in a pan until crispy. Using a slotted spoon, remove bacon from pan and place on paper towel lined plate.
- Remove most of the bacon grease from pan using a paper towel or discard into a dish and save for a later recipe.
- Add shallots to pan and cook low and slow to caramelize them (about 15 minutes).
- Crack eggs into a large bowl and whisk just until combined.
- Whisk in half & half, thyme, salt and pepper.
- Remove pie crust from oven and reduce oven temperature to 350° F.
- In bottom of pie crust, layer half of the bacon, shallots, and cheese.
- Gently ladle in egg mixture over top.
- Add remaining bacon, shallots and cheese.
- Bake for 40-45 minutes or until middle is cooked through. You can jiggle the baking sheet to see if the middle of the pie is firm or not.
- Allow to cool before slicing and serving. Quiche Lorraine can be served warm or at room temperature.
