Quiche Lorraine is a combination of a delicious flaky Pie Crust that is filled with savory egg custard. Bacon, cheese, caramelized onions, and other fillings can take this quiche recipe from ordinary to extraordinary. Whether you serve it for breakfast or brunch, hot or cold you’re bound to fall in love with this classic quiche recipe.

We love simple and elegant dishes for entertaining like Cheese Crepes, homemade Cinnamon Rolls and Caramel French Toast. This classic quiche recipe is among our all-time favorites. Make it for your next gathering and you will get recipe requests.

Quiche Lorraine recipe on a serving platter, sliced for serving

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Hello, Marina from Let the Baking Begin here! Today I’m sharing one of the most delicious brunch tarts that will be perfect to serve on a lazy Saturday for breakfast, or as you host brunch this upcoming holiday season. I hope you love this quiche recipe as much as we do.

What is Quiche Lorraine?

Quiche Lorraine is a French dish that was introduced to the US in the 1950’s. Quiche Lorraine is THE reason why America fell in love with quiche. It is the gold standard for quiche; essentially a savory tart with an egg, cheese and bacon custard baked in a pie crust. You can use a pie pan, but a quiche mold with a removable base makes it easy to transfer this to a cake stand.

Classic Loraine tart ingredients laid out.

The Best Quiche Recipe

Quiches come in all kinds of different flavors, but a classic quiche Lorraine must include a pastry base and the filling of savory egg custard made with eggs and cream. Adding cheeses, meats, vegetables, and herbs to a basic quiche recipe is what is going to take it to the next level and make it the best quiche recipe.

I love adding bacon, sharp cheddar, and some caramelized onion to my Classic Quiche Lorraine, but you’re welcome to add any other meats (ham, sausage, or shredded chicken are all good meat choices) or vegetables (how does spinach, asparagus, baby tomatoes or roasted pepper sound?).

A slice of quiche loraine raised above the quiche.

What Other Fillings Can be Added to Quiche?

Changing up the quiche filling means that you can make as many times as you want and never get bored since it never tastes the same. Here are some suggestions for what else you can add to the quiche filling.

  • Protein: ham, chopped sausage, shredded chicken, pork or beef.
  • Vegetables: fresh baby tomatoes, wilted and drained spinach, arugula, diced fresh peppers or roasted peppers.
  • Cheeses: Gruyere and sharp cheddar are the most popular choices.

How to Pre-Bake the Crust:

For this classic quiche, you’ll need a refrigerated pie crust. You can use a single chilled disk of homemade pie crust or a store-bought pie crust for an even easier quiche. To pre-bake or ‘blind bake’ the pie crust:

  1. Roll the pie crust, transfer to the quiche mold and press in with your fingers. Place in the freezer. Then, remove and poke with a fork. Line with parchment or foil and fill with pie weights.
  2. Remove from the fridge and bake for about 40 minutes or until the crust is lightly golden in color. Then remove the foil with the pie weights and set the quiche base aside.

Step by step pictures to pre-baking the quiche tart base.

How to Make the Quiche Lorraine Filling:

  1. To prep the classic quiche filling first you need to render the fat from the chopped bacon by cooking it over medium-high heat in a large skillet, stirring often, then remove bacon with a slotted spoon to a bowl.
  2. Add the diced onions to the bacon grease and cook on medium heat, stirring often until the onions are well caramelized. Remove the onions with a slotted spoon and add them to the bacon. Discard the bacon fat or save for use in another recipe.
  3. Whip up the eggs in a large bowl, then add the rest of the ingredients and whisk together.
  4. If using a tart pan with removable bottom set it into a rimmed baking sheet. Brush the inside with egg white then pour filling into the prebaked quiche base and bake for about 55 minutes or until a knife inserted into the middle comes out clean. Remove from the oven and allow to cool slightly before serving.
  5. Sprinkle with parsley, cut into wedges and serve. Or cool, then refrigerate until ready to serve.

Step by step photos to making the quiche filling.

What Can I Serve With Quiche Lorraine?

A basic quiche is typically served with a side of green salad. This makes it the perfect brunch menu item as the quiche is both filling and delicious, and the greens balance out the rich breakfast tart wonderfully.

Breakfast potatoes are another favorite around here. Make them the night before and reheat them in the air fryer to save some time in the morning.

A slice of classic quiche Lorraine slice raised above the tart.

Can Quiche be Made Ahead?

You can prebake the crust, cook the bacon, caramelize the onions, whisk the egg custard together with everything but the cheese ahead of time and refrigerate. Then, assemble it right before baking.

Or, you can completely bake and cool the whole quiche, then refrigerate until 1 hour before serving. This quiche recipe is best served at room temperature so make sure to remove it from the fridge about 1 hour ahead

If you wish to serve it warm, preheat the oven to 200˚F, cover with foil and bake 30 minutes.

Can I Freeze Quiche Lorraine?

Quiche Loraine can be frozen for up to three months. Once the pie is baked, cool completely to room temperature then wrap in a couple layers of plastic wrap and finally cover with foil to prevent freezer burn. To reheat, fully thaw quiche in the refrigerator for 24 hours then remove plastic wrap, cover with foil and bake at 200˚F for 30 minutes or until hot in the center.

Bon appetite!

More Crowd-Pleasing Breakfast Recipes:

Natasha's Kitchen Cookbook

Classic Quiche Lorraine Recipe

4.93 from 220 votes
Author: Marina | Let the Baking Begin!
Quiche lorraine recipe on serving platter
Classic Quiche Lorraine recipe consists of a flaky pastry crust that's filled with delicious savory egg custard, bacon, and cheese. This bacon quiche recipe is very versatile as you can serve it for both breakfast or brunch and it can be eaten hot, or cold.
Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes

Ingredients 

Servings: 8 slices of quiche

Classic Quiche Lorraine Tart Ingredients

  • 1 pie crust, (1 frozen crust, or 1/2 recipe for double pie crust)
  • 1/2 lb thin strips of bacon,  chopped into 1/2 inch pieces
  • 1/2 yellow onion,  diced
  • 1 cup shredded cheese , (I used sharp white cheddar, but gruyere is classic)
  • 1 3/4 cup half and half, (or equal parts whole milk and heavy cream)
  • 4 eggs, large
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, finely ground
  • 1/4 tsp smoked paprika
  • 1/8 tsp ground nutmeg

For brushing the inside of the tart

  • 1 egg white

Instructions

Prepare the Pie Crust:

  • Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*or deep pie pan. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.

Pre-Bake the Crust:

  • If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.
  • If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill the inside with pie weights** 3/4 full and bake at 350˚F for about 35-40 minutes or until the tart is mostly baked through and light golden color. Remove from the oven, remove the pie weights and parchment. Brush the inside of the baked tart with a whisked egg white - this will prevent the crust from becoming soggy from the filling.



Make the Savory Egg Filling:

  • While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
  • In a large bowl whisk 4 eggs, then add 1 3/4 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and 1/8 tsp of nutmeg and whisk together for about a minutes to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.

Bake the Quiche Lorraine:

  • Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.

Notes

*You can use an 8" x 1 3/4" tart pan with a removable bottom, or an 9" inch deep pie pan.
**If you don't have ceramic pie weights, you can also use dried beans, dried peas or rice.

Nutrition Per Serving

363kcal Calories14g Carbs13g Protein28g Fat12g Saturated Fat131mg Cholesterol567mg Sodium203mg Potassium1g Fiber1g Sugar442IU Vitamin A1mg Vitamin C146mg Calcium1mg Iron
Nutrition Facts
Classic Quiche Lorraine Recipe
Amount per Serving
Calories
363
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
131
mg
44
%
Sodium
 
567
mg
25
%
Potassium
 
203
mg
6
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
13
g
26
%
Vitamin A
 
442
IU
9
%
Vitamin C
 
1
mg
1
%
Calcium
 
146
mg
15
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: quiche lorraine
Skill Level: Easy
Cost to Make: $
Calories: 363

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Marina | Let the Baking Begin!

Hey! Marina from "Let the Baking Begin" here - your go-to destination for all things baked, sweet and delicious. Come, join my family on a tasting journey through our favorite recipes!

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Recipe Rating




Comments

  • Lily Rosas
    February 10, 2024

    All I have is %2 milk. Will that work? THANKS again for all your delicious recipies!

    Reply

    • Natashas Kitchen
      February 10, 2024

      Hi Lily, yes, that will work! Here’s what one of my readers wrote: “My husband loved this! I used 2% milk and sour cream as that’s what I had on hand” I hope that helps.

      Reply

  • Angela Werner
    January 27, 2024

    I made this crustless by putting the filling in a greased, deep dish pie plate and used 6 medium eggs. The seasoning makes this recipe a standout!

    MM

    Reply

    • NatashasKitchen.com
      January 27, 2024

      Hi Angela! Thank you for sharing that with us. I’m glad you enjoyed it.

      Reply

  • JMS
    January 21, 2024

    There is so much wrong with this recipe. First, do not cook the crust so long. Second, the filling volume is enough for 2 9 inch quiche pans. There’s no way all of that will fit in one pan. I’m cooking this in closely supervised chunks of time to try and salvage what’s left. I am not a first time quiche maker and have never had a bad one. Until now.

    Reply

    • Natasha
      January 23, 2024

      Hi, it sounds like you are using pans with shorter sides. The pan should be at least 1 3/4″ tall on the walls to accommodate it. Either a quiche pan or a deep dish pie pan would work well here. I had links in the post but also went ahead and added links in the recipe card to clarify further.

      Reply

  • Nancy A. Meadows
    January 15, 2024

    I made this for a Birthday Brunch and it was all gone before I got the biscuits out of the oven! I did not even get a bite of it. I might add that this was the first time I had ever made it, also.

    Reply

    • NatashasKitchen.com
      January 15, 2024

      I’m so glad it was a hit, Nancy!

      Reply

  • Char Rogers
    January 2, 2024

    This recipe worked great for a premade deep dish crust. And I added fresh mushrooms and spinach.

    Reply

    • Natashas Kitchen
      January 2, 2024

      That’s so great Char! Thank you so much for sharing that with me.

      Reply

  • Teresa
    December 30, 2023

    Any recommendations or has has anyone made small, individual quiches using this recipe?

    Reply

    • Natashas Kitchen
      December 30, 2023

      Hi Teresa, while I think mini quiches would look so cute, I haven’t tested this recipe in a miniature version to advise on the exact time or any adjustments, but I bet it will work well. They will get done sooner so you’ll have to watch them in the oven.

      Reply

  • Lynne
    December 29, 2023

    I’ve made quiche Lorraine many times, but I always forget the egg/milk ratio, so I used this recipe to guide me. I used a store-bought crust, which is for a 9″ pan, and I only have 9×1.25 pie pans. I do not prebake the crust, and I layer the ingredients in the crust, then pour the egg/cream mixture over it. I had the opposite problem than others had – it wasn’t enough liquid to fill the pie pan, there was about 1/2″ left between the top of the crust and the liquid, so I beat another egg with 1/2 cup of half and half, and slowly poured that in so that I wouldn’t overfill it, but the additional mixture fit.
    If I were to make it again, I would use 5 eggs and 2.25c of half and half or milk/cream mixture.

    Reply

  • Shannon Brown
    December 25, 2023

    I used a Pillsbury pie crust–two come in a pack. I let it come to room temp and then laid it in my 9″ pie pan–dark, nonstick. I did not pre-bake the crust. Also, the recipe calls for 1 3/4 cups half and half–that seemed like way too much so I cut it to 1 cup and it was perfect. Bake time is spot on–50 mins. Delicious quiche and will def make again!

    Reply

    • Natasha's Kitchen
      December 25, 2023

      Awesome! Thank you so much for your review, Shannon.

      Reply

  • Yonchi
    November 24, 2023

    Hello Natasha! This is an amazing recipe, I did it twice now and will do it again. But I had one little problem. I used the correct pan and followed all the instructions. However, I’ve ended twice now with too much liquid. I poured in all the other ingredients (bacon, cheese, etc.) but not all of the liquid. Over half of the liquid was left and I filled the quiche to the very top and still there was a lot of it left. Now I have to say I’m from Belgium and here we do not have half and half, so I used half cream half milk, and we work with milliliters. Maybe my measurements were wrong ? How much liquid in ml should I use in total ? But other then that the quiche was super delicious, it’s just that the ratio wet ingredients to dry ingredients was not correct (for me), so I’ve ended with too much of the dry ingredients and not that much of the custard. But we still ate the quiche to the last crumb!

    Reply

    • NatashasKitchen.com
      November 24, 2023

      Hi Yonchi! I’m sorry that happened. You can click on the “metric” button in the recipe card and it will convert the ingredients list for you. I would verify it against the metric conversions to see if anything was miscalculated. I hope that helps!

      Reply

  • Mare
    November 6, 2023

    Horrible directions given. This was the messiest meal i’ve EVER made. I doubled the recipe and poured it into two 9″ store bought pie crusts which came in aluminum pans. You did say to use an 8″ tart or 8″ pie pan. However, my duplication of your recipe created way too much filling for the two 9″ pans!!! Did it made the biggest mess all over my kitchen! kept leaking everywhere! I even half way filled a small baking dish with the extra filling! Boy what a waste of food though in all the spilling! I am not pleased. WILL NOT MAKE EVER AGAIN

    Reply

    • Natasha
      November 7, 2023

      HI Mare, I suspect the walls of your pie pan were too short which would cause leaks and spilling over. This is why I recommended the following sizes: You can use an 8″ x 1 3/4″ tart pan with a removable bottom, or an 8″ inch round, 1 3/4″ tall pie pan. The height of the pan is just as important. I’m sorry you had all that trouble and I hope you will give it another shot with the correct type of pan.

      Reply

    • Barb
      January 6, 2024

      Store bought pie pans are way small, even though they say 9 in, they are short around the sides. Your mistake, not the recipe. This works perfect in my pie pan.

      Reply

      • Debbie
        January 10, 2024

        100% correct. I bought a deep dish pie plate because I was having so my issue

        Reply

  • Jan
    October 13, 2023

    Would it be ok to thaw a frozen pie crust, add the filling, and bake it the next day? Love your recipes!

    Reply

    • NatashasKitchen.com
      October 13, 2023

      Hi Jan! I have not tested that. For make ahead instructions, I would recommend following the method mentioned above in the blog post.

      Reply

  • Amanda
    October 3, 2023

    I made this as a meal prep breakfast for the week. So easy! Thank you for the recipe.

    Reply

    • Natasha's Kitchen
      October 3, 2023

      You’re welcome and great to hear that you enjoyed it!

      Reply

  • Patricia Latorre
    September 27, 2023

    Hi Natasha, I made the delicious quiche and left it more than an hour and it was still a little runny , any idea why?
    It was really tasty

    Reply

    • NatashasKitchen.com
      September 27, 2023

      Hi Patricia! Did you make any substitutions or use a different size dish? Also- be sure to allow your oven to fully preheat. I recommend using an Internal oven thermometer (affiliate link) to ensure it reaches the proper temperature before baking.

      Reply

  • Debra
    September 3, 2023

    This quiche is delicious! I bought a 9 inch deep pie crust. I pre-baked it according to the package. I brushed it with an egg white. I followed your instructions Natasha except I used 1 & 1/4 cups of half & half. (it would have overflowed otherwise). It is so moist & great. Thank you again for a wonderful recipe. You are the best! Your cooking & tips have been such a blessing to me! Wishing you & your family all the best!

    Reply

    • Natasha's Kitchen
      September 4, 2023

      Thank you so much for your kind words and good feedback. It means a lot to us.

      Reply

  • Jan
    August 25, 2023

    Thank you for this recipe. I used to made quiches, but lost the recipe for the quantities of filling, so this sounds about right. Will make one using a pre baked pie crust to save time.

    Reply

    • NatashasKitchen.com
      August 25, 2023

      You’re welcome. Enjoy!

      Reply

  • Pat
    July 31, 2023

    Going to try this crust less, let you know how it turns out.

    Reply

  • Joan
    June 22, 2023

    Hi, just made this quiche and it was lovely! I added some cherry tomatoes and mushrooms. Just to use the last few I had. It’s been some time since I last did it and I really enjoyed it 🙂

    Reply

    • NatashasKitchen.com
      June 22, 2023

      Hi Joan! I’m glad you enjoyed the recipe. Thank you for sharing.

      Reply

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