This Quiche Lorraine is a rich and flavorful quiche recipe, made with bacon, sauteed onions, cheese and a creamy egg base. It’s make ahead and freezer friendly!
See the step by step recipe video down in the recipe card.
Table of Contents
It’s no secret how much we love eggs around here, and we’ll enjoy this Quiche Lorraine for any meal of the day!
It’s perfect for a hearty breakfast, or lunch or dinner with a side salad (or hey, I’d never say no to a Cinnamon Bun 😉 ).
This Homemade Pie Crust makes all the difference in this quiche recipe — it’s flaky and buttery and the perfect base for those creamy baked eggs.
What’s in a Quiche Lorraine?
Obviously, across the internet you’ll find different interpretations of what is in a Quiche Lorraine, but traditionally it is made with crispy bacon, a white cheese (Gruyere usually, but sometimes Swiss or white Cheddar is substituted) and sometimes green onions or chives.
It’s a classic flavor combination that we see in lots of different uses, but it really fills this Quiche Lorraine with flavor!
Ingredients and Substitutions:
- Homemade Pie Crust: although I never opt for store bought when I have 5 extra minutes for homemade pastry, it can easily be done! You can buy the roll of pie dough or the prepped pie crust in a pan — either will work just we well.
- Eggs: I use large eggs in all of my recipes. If you use medium or extra large, you may find your pie crust is too empty or too full.
- Cream and milk: A combination of whole milk and heavy cream gives this Quiche Lorraine its luxurious texture. If necessary, you can swap any or all of it for lower fat cream or milk, it just won’t have quite the same silky texture and rich flavor.
- Gruyere cheese: As I mentioned above, you can swap the Gruyere cheese (a French variety for this French classic) for Swiss or White Cheddar, or really any kind of cheese. I do love the flavor of Gruyere in here but I know it can be a bit of a splurge!
- Red onion: I love the sweetness of red onions in here, especially after they’re sauteed, but you can substitute for sweet yellow or white onions, or even shallots.
To blind bake or not to blind bake?
For this recipe, I chose to blind bake my crust (although I don’t always, as is evident in this Ham Quiche recipe), because it ensures that the bottom is flaky and not soggy.’
With a blind baked crust, we do have to watch the edges as the filling cooks so that they don’t get too dark. If necessary, we’ll have to cover the edges with foil to continue baking without burning.
If the texture of your bottom pastry is not as important to you or you enjoy a softer crust, you can skip the blind baking.
How to make this a Crustless Quiche Lorraine:
Looking to cut carbs or for a gluten free option?
This recipe makes a beautiful crustless quiche!
With a crustless quiche, you get to skip a lot of the prep so it’s a great option when you’re short on time as well.
Simply pour the filling into a lightly greased pie plate and bake for 30-45 minutes until the center is set — you can test it by giving the pan a slight shake and seeing if the middle is still jiggly.
How to freeze quiche:
Quiche Lorraine is a great freezer meal, because you can bake completely and freeze for later. You can even freeze individual slices, which is perfect if you are only cooking for one or two!
Simply place in the freezer and freeze until firm, then cover tightly with plastic wrap and then foil — this helps to prevent freezer burn.
Remember to leave a note to yourself with the recipe name and warming instructions!
To serve, simply place your frozen quiche in an oven preheated to 350 degrees and cook for 20-30 minutes, until warmed through.
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- 1 ¼ cup all-purpose flour (163 grams)
- 1 tsp sugar
- ½ tsp salt
- ½ cup cold unsalted butter cubed (112 grams)
- 3-4 tablespoons cold water
- 4 slices thick cut bacon
- ½ medium red onion finely diced
- 1 cup shredded Gruyere cheese (Havarti, Mozzarella, White Cheddar also work)
- 5 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly — the butter should be in roughly pea-sized chunks. (See Food Processor instructions here)
- Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary.
- Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or freeze 20 minutes to chill.
- Heat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
- Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick crust edge. Crimp as desired or decorate as desired.
- Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
- Bake for 10-12 minutes until edges are very light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly.
- Chop bacon into small pieces. In a medium skillet, cook bacon until crisp over medium-high heat (about 5 minutes). Remove with a slotted spoon and drain on paper towel.
- In bacon fat, cook onion until softened and beginning to brown, about 5 minutes. If there is lots of fat remaining, remove with a slotted spoon and place in pre-baked pie crust.
- Add bacon and cheese to the onion in the pie crust.
- In a medium bowl or large liquid measuring cup, whisk together eggs, milk, cream, salt and pepper.
- Pour into crust over the rest of the filling ingredients. Bake, uncovered, for 30-40 minutes until crust is golden brown. Cover crust with foil if browning too quickly, and continue baking for 10-20 minutes until a knife inserted in the center comes out clean (the center will be set).
- Let cool for 10 minutes before slicing and serving.
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