Our easy Quiche Lorraine recipe is the perfect dish for your next brunch! Made with a deliciously flakey homemade crust and filled with fluffy eggs, cheese, bacon and onions.
Our Go To Quiche Lorraine
We’re big fans of serving egg dishes for any breakfast occasion, like our sausage, egg and cheese casserole, our semi-homemade ham and cheese quiche and our four cheese frittata. But this is our very first quiche Lorraine. You’ll absolutely love it.
why you’ll love it!
Serves a crowd: whip together one or two of these delicious quiche Lorraine recipes to serve a crowd for brunch or a holiday.
Easy to find ingredients: this quiche Lorraine recipe is made with simple ingredients, and easy substitutions if you don’t have everything on hand.
Easy to freeze: batch make this recipe and freeze them for later for easy prepping.
Quiche Lorraine Ingredients
for the Crust
- All-purpose flour
- Salt
- Granulated sugar
- Unsalted butter
- Ice water
for the Filling
- Eggs
- Whole milk
- Salt & pepper
- Cayenne pepper
- Bacon
- Shredded gruyere cheese
- White onion
Easy Ingredient Swaps
- White onion –> any variety will work for this recipe!
- Whole milk –> 2%, 1% or skim milk.
- Shredded cheese –> we used shredded gruyere because it has great flavors and melts well, but any variety of shredded cheese that you have on hand will do! Shredded cheddar or fontina melt well, too!
- Bacon –> diced ham or sausage.
- Homemade crust –> our homemade crust is super simple, but a store-bought crust will work, too.
How to Make Quiche Lorraine
Make the Crust
Add the flour, salt, and sugar to a large bowl, and mix together. Then, add the cubed butter to the flour. Using a dough cutter or fork, mix (or cut) the butter into the flour.
Add 1 tablespoon of water at a time to start to form the dough. Once a ball is formed, flatten the dough into a disc and wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Bake the crust
Roll the pie dough out into a 12-inch circle. Transfer the dough to the greased pie pan and push it in to fit. Using a fork, pierce the crust several times.
Bake the crust for 10 minutes, then remove from the oven and allow to cool for 15 minutes.
Prepare the Filling
Add the eggs, milk, salt, pepper, and cayenne to a large mixing bowl and whisk together.
Assemble Quiche
Place the crumbled bacon, gruyere cheese, and onion into the cooled pie crust. Then, transfer the egg mixture to the pie crust.
Bake Quiche & Enjoy!
Bake for 20-25 minutes. Allow the quiche to cool slightly, serve & enjoy!
What to Serve with Quiche Lorraine
Round out the perfect brunch with any of the following recipe pairings that would taste delicious alongside quiche Lorraine:
- Cottage Cheese Pancakes
- Leftover Cheesy Potato Pancakes
- Skillet Breakfast Potatoes
- Arugula Goat Cheese Salad
- Caprese Salad
FAQs
Why is it called quiche Lorraine?
Lorraine is a region in France in which quiche Lorraine hails from.
What does quiche Lorraine contain?
Quiche Lorraine elevates a simple quiche by including sautéed onions, bacon and fluffy eggs baked over a flakey crust.
What is a quiche without a crust called?
A quiche with no crust is called a frittata. Check out our 4-Cheese Frittata recipe AKA crustless cheesy quiche deliciousness.
Storage
Got leftover quiche Lorraine? Store it in the fridge in an airtight container for up to 3-5 days.
When reheating: Cover and bake in the oven at 350ºF for 10-15 minutes, or until the internal temperature reaches 165ºF.
How to Freeze Quiche
- Bake your quiche Lorraine as directed. We recommend doing this in a disposable pie pan.
- Let cool completely.
- Wrap quiche with a piece of plastic wrap and remove as much air as possible. Then, wrap in a piece of tin foil.
- Freeze for up to 3 months.
When reheating: you can reheat this frozen quiche Lorraine directly from frozen! Simply cover and bake in the oven at 350ºF for 30 minutes, or until the internal temperature reaches 165ºF.
Quiche Lorraine
Ingredients
Crust
- 1 ⅓ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- ½ cup unsalted butter cubed cold (~1 stick)
- 5 tablespoons ice water
Filling
- 6 large eggs
- ⅓ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 6 pieces cooked bacon chopped (~6 oz. raw)
- 4 oz. shredded gruyere cheese ~1 cup
- ¼ white onion minced
Instructions
Crust
- Add the flour, salt, and sugar to a large bowl. Mix together. Add the cubed butter to the flour. Using a dough cutter or fork, mix (or cut) the butter into the flour. Add 1 tablespoon of water at a time to start to form the dough. Once a ball is formed, flatten the dough into a disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 400℉. Spray a 9-inch pie pan with cooking spray and set aside.
- Roll the pie dough out into a 12-inch circle. Transfer the dough to the pie pan and push it in to fit. Using a fork, pierce the crust several times.
- Bake the crust for 10 minutes. Remove from the oven and allow to cool for 15 minutes. Reduce the oven temperature to 375℉.
Filling
- Add the eggs, milk, salt, pepper, and cayenne to a large mixing bowl and whisk together. Set aside.
- Place the crumbled bacon, gruyere cheese, and onion into the cooled pie crust.
- Next, transfer the egg mixture to the pie crust. Bake for 20-25 minutes.
- Allow the quiche to cool slightly before serving.
Tips & Notes
- A store-bought crust can be substituted for the homemade one. Nothing else would need to be changed.
