Quiche Lorraine Recipe
Published November 14, 2019. This post may contain affiliate links. Please read my disclosure policy.
Quiche Lorraine Recipe is a delicious savory egg and bacon tart surrounded by a homemade pie crust and baked to perfection for the perfect brunch recipe.
If you’re a big breakfast fan looking to try out some new recipes, check out my Italian Frittata Recipe or my Corned Beef Hash with Jammy Eggs.
Quiche Lorraine
Quiche is a classic French dish that is essentially a flan cooked in a pie crust. While it spread to western Europe, it’s been a staple in that region since the 14th century.
Quiche Lorraine first came onto the scene in the early 1800s in France from the Lorraine region, and if I had to guess helped start the revolution of making quiche a bit more customizable with the ability to add more veggies and cheeses to the mix.
However, it was made popular in the United States in the 1950s and throws in sautéed onions, bacon, and cheese to the mix for a tasty flavor.
The difference between this and a plain quiche is that a quiche is a simple mix of eggs, cream, and cheese baked in a pie shell, while this version uses the addition of bacon to make it distinct.
How to Make Quiche Lorraine Crust
When making it, you need to start by making the pie crust.
I use a simple pie crust that I’ve used for years which is really made easy when you cut it together using a food processor. You definitely prebake the crust for quiche, so once it’s formed in your tart pan, par-bake it and let it sit!
Par baking is when you pre-cook the crust because the total cooking time of the recipe is short and won’t be enough time to cook the crust fully.
How to Make the Egg Filling
The classic filling is eggs, cream, cheese, bacon, and onions. There are a few more things you could add, such as nutmeg or additional cheese, but I like to keep things simple.
- Saute bacon in a hot pan until browned and crisp and set aside.
- Add onions and saute in the rendered bacon fat for 2-3 minutes.
- In a bowl, whisk the eggs, cream, cheese, bacon, cooked onions, salt, and pepper and transfer to the parbaked pie crust.
- Bake, cool for 15 minutes, and serve.
Make-Ahead and Storage
Make-Ahead: Simply par-bake the crust, make your egg filling, and chill them separately until the day of your event. It will hold for 2 days. For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions, and you are ready to go.
How to Reheat: When reheating it, simply place your desired portion onto a pan, cover with foil and bake at 350° for5-6 minutes or just until warm. You do not want to overcook the eggs. Likewise, you can reheat it in the microwave as well.
How to Store: You can store it in the refrigerator for up to 4 days, covered in plastic wrap or an airtight container. Quiche does not freeze well and is not recommended because so much moisture will be lost in the thawing and re-cooking process.
CHEF NOTES + TIPS
- You can use a pre-made store-bought crust if need be.
- Feel free to use any cheese you’d like in this.
More Breakfast Recipes
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Quiche Lorraine Recipe
Ingredients
For the Pie Crust:
- 1 ½ cups all-purpose flour
- 1 stick ice-cold unsalted butter
- 3 to 4 tablespoons ice-cold water
- pinch of sea salt
For the Filling:
- 1 teaspoon unsalted butter
- ½ thinly sliced sweet onion
- 6 strips chopped crisp cooked bacon
- 1 cup of shredded comte cheese
- 6 eggs
- 1 ½ cups heavy whipping cream
- sea salt and pepper to taste
Instructions
- Preheat the oven to 400°.
- Pie Crust: Add the flour, butter, and salt to a food processor and process on low speed while drizzling in water until it becomes like a meal.
- Transfer the dough to a clean surface dusted with flour and roll out the dough and form it in a 9” tart pan. Remove any access.
- Place a parchment paper round or foil into the center of the tart pan on the dough and pour on 2 cups of dried beans. Par bake in the oven for 10 minutes. Turn the heat down to 375°.
- Filling: Add the butter to a small sauté pan and gently roast the onions on medium heat for 10 minutes or until lightly browned.
- In a bowl, whisk together the onions, bacon, cheese, eggs, cream, salt, and pepper until combined.
- Pour the mixture into the prebaked par crust and spread out the ingredients in the pie crust.
- Bake at 25 to 30 minutes or until lightly browned on top and cooked throughout.
- Rest for 15 minutes, slice, and serve.
This was amazing! I used your crust (though I substituted more butter because I don’t have rendered bacon fat) and it was the best crust I’ve ever had! Par-baking the crust made all the difference! Husband said it was the best quiche he’d ever had – and he’s a quiche lover! Thanks, chef!
Appreciate you trying this, glad he enjoyed it as well!
Oh this quiche!! I made it last night and hit all the spots for me! Delish! So tasty and savory! I will make this again and again.
thanks for giving it a shot!!
Can this be made crustless?
maybe?
We make these once a week now…thanks Billy. Cheers.
excellent!
I loves this quiche. Found the cheese at Trader Joe’s. A winner.
thanks for giving it a shot!!
Made this recipe except made it crustless. Made the filling exactly as directed and poured it into a quiche dish sprayed with cooking spray. Cooked it about the same amount of time. Came out perfectly just no crust.
This is my all time favorite dish to make Christmas morning. Yum
Quiches could be quite tricky to make. No one likes a soggy crust, right?! Thank you for pointing out that blind baking is necessary to avoid that. We loved it!
Thanks for making it!
My family really loved it!! So flavorful!
awesome!