It’s quick and easy to make a classic Quiche Lorraine at home with just a few simple ingredients. It’s perfect for a light lunch or to serve at a holiday brunch!
I don’t know about you, but I LOVE a good quiche. Granted – my kids? Not so much. They call it “French Pie” and generally don’t believe in savory pie. Oh well, more for the parents 😉
Classic Quiche Lorraine is something I’ve always loved about France, and I often make it when we host a festive breakfast. It’s especially great for an Easter brunch. And If you have leftover ham after Easter? Just make it with diced ham instead of bacon!
📹 Full Recipe Video
🥣 Step by Step
1 Fit rolled out pastry into pie dish, fold edge over, crimp and prick the bottom a few times with a fork. Blind bake with the help of dried beans OR pie weights.
2 Brown bacon and onion and spread in the pre-baked pie crust. Sprinkle with the cheese.
3 Whisk eggs, cream and seasoning together until smooth. Evenly pour into the pie crust. Now just bake, and your quiche is done!
We enjoy a big, green salad on the side of our quiche. I also like to sprinkle on some chives or sliced green onion for some fresh flavors!
The completely cooled quiche keeps well wrapped in foil in the refrigerator. I keep it for no longer than 3 days. It also reheats well in the oven or microwave! Bon appétit 🇫🇷 ☺️
- 1 (9-inch) pie crust (or rolled out pie crust to fit a 9-inch plate)
- 3 oz diced bacon
- 1 onion (finely chopped)
- 2 cloves garlic
- 1 cup shredded Gruyère cheese (or another sharp cheese you enjoy)
- 3 large eggs
- 1 cup cream
- ¼ teaspoon salt
- 1 pinch ground nutmeg
- ground black pepper (to taste)
- Blind bake pie crust: Heat oven to 420°F. Fit crust into a greased 9 inch pie plate, folding and crimping the edge. Prick the bottom a few times with a fork, then line top of crust with parchment paper and add dried beans OR pie weights. Blind bake 8-10 minutes on a baking sheet on the lower-middle rack. Once done, remove from the oven and set aside on a cooling rack. Leave the oven on and the baking sheet in the oven (this helps to achieve a well-browned bottom of the quiche).
- Bacon and onion: In the meantime, brown bacon well in a skillet over medium-high heat. Add onion and garlic and sauté for a few minutes. Spread in the blind-baked pie crust. Evenly scatter the cheese over the onion/bacon.
- Egg mixture: Whisk together eggs, cream and seasoning in a measuring jug. Evenly pour into pie crust.
- Bake: Place the quiche on the hot baking sheet in the oven. Reduce oven temperature to 400°F and bake the quiche for around 35 minutes, or until deeply golden-brown (the filling will puff up, that's normal and will go down again as the quiche cools). Cool on a rack for at least 15 minutes before slicing to serve.
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PS: If you want a quiche with a bit more greens, I also have a delicious Spinach and Bacon Quiche recipe!