Easy Quiche Lorraine Recipe

This quiche is the kind of thing that looks fancy but is basically weekend-level lazy — smokey bacon, silky custard, a flaky crust that somehow forgives you if it’s not perfect. It’s classic Quiche Lorraine energy: rich, comforting, and weirdly excellent for breakfast, lunch, or using as leftover dinner armor.

My husband will walk into the kitchen five minutes before I even think to plate and ask, “Is that the quiche?” like it’s a secret scent he can sniff from two blocks away. Our kid calls it “the cheesy eggs” and eats the crust first (I know, right?). It started as a way to use up random deli bacon and sad-looking greens in the fridge and now it’s this very reliable, stop-the-argument-over-who-washes-dishes meal. One time I forgot to blind-bake the crust and the bottom was a little soggy — we still ate it and sworn it tasted like a rustic tart. That’s the charm: it forgives you.

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I used to overthink quiche — like, do I use all cream? Half-and-half? Is Gruyère mandatory? Then one weekend I made it with whatever was in the fridge and it was perfect. Moral: stop doing that. I’ve learned to brown the bacon until it’s a little chewy and not cracker-dry, and to let the filling cool a touch before pouring into the crust so it doesn’t get bubbly or weepy. Once I tried grating frozen cheese straight into the mix because I was short on time — it worked, but freshly grated melts better. Also, my crust edges never look Pinterest-perfect and honestly nobody minds.

Shopping Tips

– Eggs: Use the freshest eggs you can find for the richest flavor; farm-fresh or large supermarket eggs both work.
– Dairy: Heavy cream gives the silkiest custard, but whole milk or half-and-half will still make a lovely, lighter quiche.
– Cheese: Gruyère or Swiss are traditional and melt beautifully; sharp cheddar works fine if that’s what’s in your fridge.
– Protein: Bacon is classic — pick thick-cut if you want chew and flavor, or pre-cooked bacon for speed.
– Baking Basics: A ready-made pie crust is a totally valid cheat; if buying, look for unbaked (not pre-filled) so you can control the bake.

Prep Ahead Ideas

– Fry the bacon and cool it, then store in an airtight container in the fridge the day before.
– Grate your cheese and whisk eggs into a jar the night before for a super-quick morning assembly.
– Blind-bake the crust and keep it covered at room temp for a day, or in the fridge for a couple days if you want to finish later.
– Use shallow containers for leftovers so slices chill and reheat evenly.

✔Time-Saving Tricks

– Buy a refrigerated pie crust to skip the whole crust-making drama.
– Use pre-cooked or deli bacon when you’re short on time — it still adds the salty, smoky punch.
– Grate cheese in a flash with a food processor if you’re avoiding pre-shredded (pre-shredded sometimes has anti-caking stuff that changes melt).
– While the oven’s on for something else, pop this in and you’ve got two meals handled.

✔Common Mistakes

– Don’t pour boiling-hot fillings into a raw crust — that can make it soggy. Let things cool slightly.
– Overfilling will cause the custard to spill or bake unevenly; leave a little headspace. I once packed in so many extras it bubbled over like a science experiment. It was gross and we ate it anyway.
– Using only low-fat milk can make the custard more rubbery and less luxurious; mix in some higher-fat dairy if you want creaminess.
– Rushing the rest time can make the center wobble; patience pays off.

What to Serve It With

– A simple green salad with lemon vinaigrette to cut the richness.
– Toasted baguette slices or a crusty bread for dunking.
– Quick arugula salad with shaved parmesan and lemon.
– Roasted potatoes or a light grain salad if you want something heartier.

✔Tips & Mistakes

– Use room-temp eggs for a smoother custard.
– Salt the filling lightly at first — cheeses and bacon bring a lot of salt on their own.
– If the crust browns too fast at the edges, cover them with foil for the remainder of the bake.
– Forgot to blind-bake? Press the dough into the pan, chill before filling, and be gentler with wet fillings.

✔Storage Tips

Keep leftovers in an airtight container in the fridge — they’re great for 3–4 days. Eat cold straight from the fridge or reheat gently in the oven or toaster oven so the crust gets crisp again. You can also freeze slices wrapped tightly; thaw in the fridge overnight and reheat. No shame in eating quiche for breakfast with a cold glass of orange juice and picnic vibes.

✔Variations and Substitutions

– Crustless: skip the crust for a lighter, faster version — it’s basically a baked custard with mix-ins.
– Dairy swaps: mix whole milk with a bit of cream to stretch richer dairy; non-dairy milks will change texture noticeably.
– Protein swaps: ham, leftover rotisserie chicken, or smoked salmon (be bold) all work — skip bacon’s smokiness if you go chicken.
– Veggie add-ons: caramelized onions, sautéed mushrooms, or spinach are foolproof; just squeeze excess water from veg before adding.

Frequently Asked Questions

Easy Quiche Lorraine Recipe

Smoky bacon, silky egg custard, and nutty Gruyère bake into a flaky crust for a timeless quiche. Perfect for brunch or a light dinner.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 1 9-inch pie crust
• ▢ 8 oz thick-cut bacon, chopped
• ▢ 1 tbsp unsalted butter
• ▢ 0.5 cup yellow onion, finely diced
• ▢ 1.25 cup Gruyère cheese, shredded
• ▢ 5 large eggs
• ▢ 1.25 cup heavy cream
• ▢ 0.75 cup whole milk
• ▢ 0.5 tsp kosher salt
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 0.25 tsp ground nutmeg
• ▢ 1 tbsp chives, finely chopped for garnish

Instructions

Preparation Steps

• Preheat oven to 375°F. Set a rack in the center position.
• Blind-bake the crust: line with parchment, fill with pie weights, and bake 12 minutes. Remove weights and bake 5 minutes more. Cool slightly.
• Cook the bacon in a skillet over medium heat until crisp, 6–8 minutes. Transfer to a paper towel–lined plate.
• Séar the onion in 1 tbsp butter and a spoonful of bacon fat until translucent, 3–4 minutes. Let cool.
• Whisk eggs, cream, and milk in a bowl. Season with salt, pepper, and nutmeg until smooth and frothy.
• Scatter half the cheese in the crust. Top with bacon and onion. Add remaining cheese evenly.
• Pour the custard over the filling. Place the pie on a rimmed sheet to catch any drips.
• Bake until the center is just set and slightly wobbly, 35–40 minutes. Rest 15 minutes before slicing.
• Finish with chives, slice into wedges, and serve warm or at room temperature.

Notes

Variation: Swap Gruyère with Swiss or add a pinch of smoked paprika for extra depth. Make-ahead: Bake, cool, and refrigerate up to 3 days; reheat at 325°F until warm.

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