You don’t have to be intimidated by this Quiche Lorraine recipe. Although it sounds fancy, this delicious quiche only needs about ten minutes of prep time, the rest is hands-off!
If you aren’t familiar with quiche lorraine, it is a savory tart of meat and cheese and is the perfect breakfast for when you want something a bit different than an egg sandwich or a burrito. This French dish is sure to impress friends and family for brunch, but can also be enjoyed all week long as meal preps!
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Swaps you can make to this quiche lorraine recipe:
- If you don’t want to use bacon, ham or sausage would be a great replacement.
- You can replace the yellow onion with red onion, shallot, or leeks.
- Use your favorite milk in the custard! If you are non-dairy, choose your favorite non-dairy milk and butter that are neutral in flavor.
- Swiss cheese is great, but feel free to use your favorite cheese or whatever you have on hand!
- Add some color to your quiche by adding up to 2 cups of cooked and strained greens like spinach or kale.
- Use a frozen pre-made pie crust to make this meal as quickly as possible!
- If you make your own crust, make sure to chill the crust in the pan for at least 15 minutes before baking.
- To perfectly par-bake your crust, poke holes along the bottom with a fork, cover it with parchment paper, and fill it with dried beans to prevent the crust from rising in the oven.
- If you are gluten-free and you do not want to make your own crust, you could try a hash brown crust for a fun twist!
How to make your own pie crust:
If you want to make your own pie crust, this recipe only takes thirty minutes to prep! We do recommend par-baking (also known as blind baking) the crust before adding the filling (as mentioned in the recipe).
To perfectly par-bake, poke holes along the bottom with a fork, cover it with parchment paper, and fill it with dried beans to prevent the crust from rising in the oven. Heat your oven to 375 degrees and cook for about 10-15 minutes or until the crust is starting to brown and appears set. This recipe lays out everything you need to do and has a great video!
How to Store & Reheat Quiche Lorraine:
- This quiche lorraine will last in the fridge for 3-5 days, and it can be eaten cold or reheated.
- To reheat, you can use the microwave, but for best results use your oven or toaster oven to keep the crust nice and crisp.
- Freeze this quiche for up to 3 months before or after baking
Other breakfast recipes you’ll love:
And for our master list of breakfast recipes, click here!
Simple Quiche Lorraine Recipe
- 1 9- inch pie crusts fresh or frozen
- 6 oz bacon about 4-6 slices, chopped, sub breakfast meat of your choice
- 1/2 yellow onion sliced thin
- 1 cup milk of your choice
- 4 TBSP butter melted
- 5 egg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- cayenne to taste, optional, sub hot sauce of choice
- 1 cup shredded swiss cheese sub Gruyere or white cheddar
- Preheat the oven to 400F (200C). Prick the bottom and sides of the pie crust then bake the crust for 10 min. Once the crust is baked, lower the oven temperature to 375F (190C).
- In a skillet over medium heat, cook your bacon pieces until crispy, about 5-6 minutes. Set aside on a paper towel-lined plate, then remove most of the bacon fat from the pan, leaving about a tablespoon. Add your onion to the pan and cook stirring frequently for another 5-6 minutes, until the onions are soft and starting to brown. If they start to stick, add a splash of water.
- In a measuring cup or small bowl, combine the milk and melted butter. Combine the milk mixture with the eggs in a large bowl and beat until the eggs and milk are fully combined. Add the salt, pepper, nutmeg, and cayenne if using.
- Add your crumbled bacon, onions, and shredded swiss cheese to the bottom of your cooled crust. Carefully pour the egg mixture over the filling. I find this is easiest if your pie plate is on a baking sheet. You can add half the egg mixture, place the pan in the oven, and add the rest of the egg mixture once it is in the oven so you don’t spill it.
- Bake quiche for 35-40 minutes until the quiche is mostly set with a small wiggle in the center, or a knife inserted an inch from the crust comes out clean. Let cool for 10-15 minutes before slicing. Cool completely before storing.