Easy Quiche Lorraine Recipe

This quiche is my cozy, slightly fancy dinner that somehow makes eggs, cream, bacon, and a flaky crust feel like an occasion and a regular weeknight at the same time. It’s basically eggs and cheese upgraded with caramelized onions and smoky bacon, baked until the custard is set but still a little wobbly in the middle — the kind of thing that’s equally at home on a brunch table or as leftover lunch with a salad.

My little family is obnoxiously into this one. My husband will quietly hover in the doorway while I cut it because he likes it slightly warm, slightly browned, with extra cracked pepper. Once I brought a wedge to a soccer game picnic and the kids declared it “fancy sandwich food” and ate it by hand like savages. It’s become our weekend staple and the reason I always keep a pie crust in the freezer.

Kitchen Talk

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I learned the hard way that precooking the fillings matters. Once I threw raw onions and mushrooms straight in and the quiche released a sad puddle of water. Now I treat the pan like a therapist: listen, sweat it out, let it calm down, then go into the crust. Also — don’t panic when the center jiggles a bit coming out of the oven; carryover heat finishes the job while you breathe and pretend you’re sophisticated.

Shopping Tips

– Eggs: Buy large eggs — they make the custard texture consistent; opt for fresher eggs if you can.
– Dairy: Use whole milk or half-and-half for creaminess; avoid skim — the custard won’t be as lush.
– Cheese: Gruyère or Swiss melts beautifully and gives that classic quiche flavor; Monterey Jack or even sharp cheddar work in a pinch.
– Protein: Thick-cut bacon fried until crisp adds texture; you can swap pancetta if you want a more Italian vibe.
– Baking Basics: Keep a rolled pie crust in the freezer for emergencies, or use a premade tart shell if you’re short on time.
– Fresh Herbs: A little fresh chive or parsley on top brightens things up — buy fresh, not the dried jar.

Prep Ahead Ideas

– Cook the bacon and sauté the onions one day ahead, cool, and store in an airtight container in the fridge.
– Whisk the egg-and-cream mixture and keep it covered in the fridge for up to 24 hours; give it a quick stir before pouring.
– Blind-bake the crust (if your recipe calls for it) the night before and wrap it; this is the single best time-saver for busy mornings.
– Use labeled shallow containers for layers so stacking in the fridge is easy and you can grab everything for assembly in one go.

✔Time-Saving Tricks

– Use store-bought pie crust or a prebaked tart shell — zero shame, all flavor.
– Cook bacon in the oven on a sheet pan while you prep the onions; it’s hands-off and tidy.
– If you’re short on time, skip caramelizing onions; a quick sauté until translucent is fine.
– Let the quiche rest 10–15 minutes after baking so it slices cleanly — it’s worth those extra minutes.

✔Common Mistakes

– Overfilling the crust: I once filled mine to the brim and lost half the filling during baking. Leave a small gap so it can puff without spilling.
– Too watery fillings: raw mushrooms and spinach release liquid — cook them down and squeeze out excess moisture before adding.
– Overbaking: a dry, rubbery quiche is not fun. Pull it when the center still has a slight jiggle.
– Undersalting: custards need seasoning. Taste the cooked onions and bacon before assembling so you don’t under-season.

What to Serve It With

– Simple arugula salad with lemon vinaigrette — peppery greens cut the richness nicely.
– Rustic roasted potatoes or a skillet of sautéed green beans.
– Crusty bread and butter for dunking or scooping.
– A quick fruit salad or apple compote for a sweet contrast.

✔Tips & Mistakes

– Use a 9-inch pie dish for a classic height; a bigger pan makes it flatter.
– Salt cooked fillings before assembly — it’s easier to judge seasoning while sautéing.
– If the crust edges brown too fast, cover them with foil or a pie shield.
– Forgot to prebake the crust? Bake a little longer at a slightly lower temp and watch closely to avoid soggy bottom.

✔Storage Tips

Keep leftovers covered in the fridge for up to 4 days; reheat in the oven at 350°F until warmed through to keep the crust crisp. Cold slices are actually delicious for breakfast — zero judgment, that’s my vibe. You can freeze individual slices wrapped well for up to 2 months; thaw overnight in the fridge before reheating.

✔Variations and Substitutions

Want to mix it up? Try caramelized shallots and gruyère for a sweeter, nuttier profile. Swap bacon for smoked salmon and dill for a brunchy twist — just reduce added salt. For a vegetarian option, roast zucchini and bell peppers first, and press out extra moisture. Gluten-free crusts work fine but prebake carefully to avoid sogginess.

Frequently Asked Questions

Easy Quiche Lorraine Recipe

This classic Quiche Lorraine bakes up silky and savory with smoky bacon, creamy custard, and melted Gruyère in a crisp crust.

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Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 10 oz chilled pie dough enough for a 9-inch crust
• ▢ 8 oz thick-cut bacon, chopped
• ▢ 5 large eggs
• ▢ 1 cup heavy cream
• ▢ 0.75 cup whole milk
• ▢ 5 oz Gruyère cheese, shredded
• ▢ 0.33 cup yellow onion, finely chopped
• ▢ 1 tsp Dijon mustard optional, for brushing the crust
• ▢ 0.13 tsp ground nutmeg
• ▢ 0.75 tsp kosher salt divide to taste
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 2 tbsp fresh chives, minced for garnish, optional

Instructions

Preparation Steps

• Heat oven to 375°F and set a rack in the lower-middle position.
• Roll the pie dough, fit it into a 9-inch pie plate, and crimp the edges. Chill 10 minutes.
• Line crust with parchment and fill with pie weights. Blind-bake 15 minutes, then remove weights.
• Dock the crust with a fork and bake 8–10 minutes more until lightly golden. Cool slightly. Brush Dijon inside if using.
• Cook bacon in a skillet over medium heat until crisp, 6–8 minutes. Transfer to paper towels; reserve 1 tbsp drippings.
• Soften onion in the bacon drippings over medium heat, 3–4 minutes. Let cool.
• Whisk eggs, cream, and milk. Season with salt, pepper, and nutmeg until smooth and well combined.
• Reduce oven to 350°F. Scatter bacon, onion, and two-thirds of the cheese in the crust. Pour in custard; top with remaining cheese.
• Bake 30–35 minutes until set at the edges and slightly jiggly in the center. Rest 15 minutes. Garnish with chives, slice, and serve.

Notes

Variation: Swap half the Gruyère for sharp Swiss or add a pinch of fresh thyme. For a smoky twist, use applewood bacon. Storage: Refrigerate leftovers up to 3 days; reheat at 300°F until warmed through or enjoy at room temperature.

This recipe is an original creation inspired by classic Easy Quiche Lorraine Recipe flavors. All ingredient ratios and instructions are independently developed.