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Quiche Lorraine

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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.

quiche lorraine

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.

quiche lorraine ingredients

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. 

cooked quiche lorraine

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. 

quiche lorraine piece scooped out

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.

quiche lorraine pieces on plates with forks

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!

woman's hand scooping piece of quiche lorraine out of pie pan
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Quiche Lorraine

Quiche Lorraine is a savory dish that includes an egg custard, swiss cheese, bacon, and shallots baked in a pie crust.
servings 6
Prep Time 30 mins
Cook Time 45 mins

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.

Video

Nutrition

Calories: 479kcal | Carbohydrates: 18g | Protein: 18g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 219mg | Sodium: 737mg | Potassium: 241mg | Fiber: 1g | Sugar: 3g | Vitamin A: 667IU | Vitamin C: 1mg | Calcium: 318mg | Iron: 2mg
Course: Breakfast
Cuisine: French
Keyword: Quiche Lorraine

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