Name: Quiche Lorraine
Yield: 8

This Quiche Lorraine Recipe is packed with onion, bacon, and cheese, all in a frozen pie crust. Great for breakfast, brunch, or a quick lunch or dinner!

author’s note

My Most Complimented Recipe Maybe Ever!

I brought this Quiche Lorraine to a baby shower and I genuinely did not expect the reaction it got. People went back for seconds, then thirds, and someone even asked if there was another one in the kitchen. Before I could leave, three different friends had asked for the recipe.

After that day, I went home and made it again. I tested a few small tweaks, adjusted the cream slightly, played with the cheese ratio, and made sure the custard baked up silky but still sliced clean every time. I wanted it rich but balanced, flavorful but not heavy. Now this is the version I make on repeat.

Onions being cooked and put in pie crust with bacon.

Quiche Lorraine Recipe Ingredients

Ingredient	Swaps & tips
Deep-dish frozen 9-inch crust	If shallow, hold back a little custard so it doesn’t overflow. You can also make your own.
Center-cut bacon	Turkey bacon also works; save a little for finish
Butter	Use unsalted to control salt
Yellow onion + garlic	Dice small so they blend in; cook until soft
Parmesan + Swiss	Gruyère works great; grate fresh for best melt
Eggs + heavy cream	Whole milk works in a pinch but won’t be as rich
Nutmeg, salt, pepper	Go light on salt since bacon and Parm are salty

Featured Comment

“This is the simplest and best tasting quiche I have ever made. It is satisfying to the simplicity of the recipe and it is so simple to prepare for something different for a weeknight dinner or a morning breakfast. Thanks for making such amazing recipes, the cook. I have quite a few different recipes saved.”
– Patricia

How To Make This Quiche Lorraine Recipe

Pre-bake Crust: Bake at 400°F, then cool.
Cook Bacon: Brown, keep nearby some for finish.
Sauté Onion and Garlic: In bacon fat, then combine with bacon.
Layer in Crust: Add bacon mixture and cheeses.
Mix Filling: Combine eggs, cream, nutmeg, salt, and pepper; pour in.
Bake Quiche: At 350°F for 35-45 minutes until just set. Top with bacon and enjoy.

Parmesan and Swiss cheese being added to the frozen pie crust.

Tips For Success

Baking Tips: Bake on the middle or lower rack. If crust browns too fast, cover the edges with foil or a pie shield.
Don’t Over-Bake: Bake until edges are firm but center slightly wobbles, this keeps it creamy.
No Crust Option: Skip the crust, spray pan well, and bake for 35–42 minutes.
Cool Slightly: Let quiche rest for 10–15 mins after baking to set fully before slicing.

Storage

Fridge: Store this baked Quiche Lorraine recipe up to 3 days.
Freezer: Freeze baked quiche 1 to 2 months. Thaw in the fridge before reheating. Texture may soften a bit.
Make Ahead: Cook bacon and onions, shred cheeses, and whisk eggs with cream. Keep each in the fridge. Assemble in the crust right before baking.