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About This Recipe
There’s something effortlessly elegant about a classic Quiche Lorraine. Made with a buttery crust, rich, savory egg and bacon filling, caramelized onions and melty cheese, it strikes the perfect balance between indulgent yet simple. Quiche Lorraine is like the mother of all quiches and one of my favorite brunch stapes. It’s easy to make, super versatile, and just as delicious served warm from the oven as it is chilled the next day.
And don’t let something that looks fancy intimidate you. To keep this recipe simple and realistic, I used a store-bought crust. Don’t get me wrong, using a homemade crust would be delicious but the filling is really the star of the show here and I promise this quiche is still a winner even with this shortcut! And to help lighten it up a bit, I used whole milk instead of heavy cream but feel free to use cream if you prefer or a 50/50 mix.
This quiche is perfect served with a simple green salad, sweet potato hash, or fruit salad! Whether you’re hosting a weekend brunch, prepping lunches for the week, or simply craving something cozy and comforting, this Quiche Lorraine has you covered.
And for more delicious recipes, try my Healthy Ham and Cheese Quiche, Crustless Bacon, Mushroom and Goat Cheese Quiche, Sun Dried Tomato and Mozzarella Egg Bites or Bacon Cheddar Egg Bites! You can also check out my Healthy Breakfast Bowls with Eggs and Potatoes for the ultimate meal prep breakfast!
Why You’ll Love This Classic Quiche Lorraine Recipe
- Classic & cozy: This quiche is like an elevated version of comfort food. It’s rich, savory, and timeless.
- Lightened up: By using whole milk instead of heavy cream, this quiche is a little lighter while still full of creamy, rich flavor.
- Versatile: Perfect for brunch with friends, a light weeknight dinner, or meal prep!
- Great to prep ahead: Make it the night before and serve warm, cold, or room temp—it’s still delicious.
- Simple yet elegant: This quiche looks impressive but by using a store-bought pie crust and basic ingredients it’s surprisingly easy to pull together.
- Pie crust: To keep this quiche super easy, I used a refrigerated Pillsbury ready-to-bake pie crust. You can use any pie dough you want. Use your own pie crust recipe or grab a frozen pie crust from the freezer section, they all work! Just make sure to bring to room temperature before baking.
- Onion: You’ll need one small yellow onion diced small. You can use a fresh onion or the pre-chopped frozen onions for a little time-saving hack!
- Eggs: You’ll need four large eggs.
- Milk: I used regular whole milk to help keep this quiche super rich and creamy. You can use any type of milk here. Use a non-dairy option if needed.
- Cooked bacon: If using uncooked bacon, cook the bacon before sautéing the onions. Use a medium pan to cook the bacon then transfer to a paper towel lined plate to drain and cool. Drain bacon grease then cook the onions in the skillet.
- Extra sharp white cheddar cheese: Of course, freshly grated cheese is ideal here! I promise it’s worth it to take a few extra minutes to grate your own. The pre-shredded kind just doesn’t melt the same and won’t have the same creaminess as freshly shredded.
- Optional for serving: Arugula or tossed greens, orange slices, fruit, etc.
- Fresh herbs: Add handful of fresh herbs like chives or thyme
- Cheese: Swap the cheddar cheese for gruyere cheese, swiss cheese, parmesan cheese, or your favorite cheese
- Vegetables: Add sautéed mushrooms, spinach, kale, broccoli, etc.
- Meat: Sub the bacon for diced ham, turkey bacon or sausage crumbles
- Cream: For a richer texture, you can use cream instead of milk or use a 50/50 mix
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Bring pie crust to room temperature. Unroll and press into a greased 8-inch pie dish. Preheat the oven to 375 degrees F. Ensure a rack is positioned on the bottom half of the oven.
2. Spray a small skillet with cooking spray and set to medium heat. Add the onion and cook for about 5 minutes or until soft. Remove from heat to cool.
3. Whisk the eggs in a bowl until lightly beaten, then whisk in the milk, salt and pepper.
4. Stir in the sautéed onions, crumbled bacon and shredded cheese.
5. Pour into the pie crust.
6. Bake for 37-42 minutes or until a knife inserted in the center comes out clean. Let sit for 10-15 minutes before slicing. Serve hot and enjoy!
To maximize the life of your Quiche Lorraine, wrap the quiche dish well in plastic wrap and store in the fridge. You can also divide into portions and store in containers or wrap in aluminum foil. It will last in the fridge for 1 week.
If you want to freeze the entire quiche, wrap air tight with saran wrap. The quiche will keep in the freezer for 4 months. Reheat prepared quiche at 300°F (covered with foil) for about 20 minutes
To freeze individual slices for grab and go meal prep, cut quiche into pieces and wrap tightly in aluminum foil or parchment paper. Store in an airtight Ziploc bag. Reheat individual slices in the microwave or air fryer (I prefer to air fryer to help the crust get crispy again).
Helpful Tips
- Use good quality bacon: If using uncooked bacon, use a thick-cut bacon for added texture and flavor. Cook until crispy, then drain well to avoid greasy quiche.
- Avoid overmixing: Whisk egg mixture gently to combine. Try to avoid adding too much air into the eggs which can create a puffed up, uneven texture.
- Don’t overbake: Don’t overbake! The quiche should be just set. Overbaking leads to a rubbery texture.
- Let it rest: Give it at least 10-15 minutes to cool before slicing to help it firm up in the center. Letting it rest can helps create cleaner slices.
Can I make this quiche crustless?
Yes, to make this quiche crustless just grease a pie dish and bake as directed. You may need to reduce the baking time slightly since the filling doesn’t have to bake through the crust.
Do I need to blind bake the pie crust?
No, you do not need to bake pie crust before adding the quiche filling.
How do I know when my quiche is done?
The quiche should be just set around the edges with a slight jiggle in the center. Don’t overbake! The quiche will continue to firm up as it cools. A knife inserted near the center should come out clean.
Can I make this quiche in advance?
Yes, to prepare in advance bake quiche as directed then cover and refrigerate for up to 3 days. Reheat prepared quiche at 300°F (covered with foil) for about 20 minutes. You can also freeze this quiche for up to 4 months.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Quiche Lorraine
Ingredients
- 1 refrigerated pie crust I used Pillsbury ready-to-bake
- 1 small yellow onion (130g) chopped
- 4 large eggs
- 1 cup whole milk (240g)
- 1/2 tsp salt
- fresh ground black pepper to taste
- 6 slices bacon cooked & crumbled
- 4 oz. extra sharp white cheddar cheese shredded
- Optional for serving: arugula or tossed greens, orange slices, fruit
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Instructions
- Bring pie crust to room temperature. Unroll and press into a greased 8-inch pie dish.
- Preheat the oven to 375 degrees F. Ensure a rack is positioned on the bottom half of the oven.
- Spray a small skillet with cooking spray and set to medium heat. Add the onion and cook for about 5 minutes or until soft. Remove from heat to cool.
- Whisk the eggs in a bowl until lightly beaten, then whisk in the milk, salt and pepper.
- Stir in the sautéed onions, crumbled bacon and shredded cheese.
- Pour into the pie crust. Bake for 37-42 minutes or until a knife inserted in the center comes out clean. Let sit for 10-15 minutes before slicing. Serve hot and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
