This very classic and super easy quiche Lorraine is made with bacon, eggs, heavy cream, swiss cheese, onion, and seasonings. A perfect base for customizing!

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Top down view of quiche lorraine.

About Quiche Lorraine

Mastering a classic recipe for the French tart quiche Lorraine has been on my cooking to-do list for much longer than I’d like to admit.

And, you guys, I finally found an easy recipe that I like. Or, more importantly, a recipe that I like enough to share with you.

Plus, this recipe makes for an excellent base for all the other delicious quiche recipes out there.

What is quiche Lorraine?

It is a savory French tart filled with unsweetened egg custard, cheese, and bacon. Other ingredients are a common addition, such as seafood, veggies, and other types of pork.

Who invented quiche Lorraine?

Despite what the name sounds like, this dish actually originated in Germany. It started simply being called quiche (from the German word kuchen, which means cake) and made of an egg custard and pork. It wasn’t until later that cheese was added and the French renamed this dish “Lorraine” (after a providence where it first became popular). The current moniker is a combination of the two, representing the recipe we know today.

Close up of uncut quiche lorraine.

What else can you put in quiche?

Aside from the basic ingredients, the best additions to quiche will have strong, noticeable flavors. Some of my favorites:

  • Smoked salmon
  • Crab
  • Spinach
  • Broccoli
  • Sweet peppers
  • Dill
  • Tomatoes

How long is quiche Lorraine good for?

Once prepared, this quiche Lorraine can be covered or stored in a sealed container in the refrigerator for up to three to four days.

Can you freeze quiche?

I’m personally not a fan of freezing quiche due to the dairy content and creamy consistency, but it can be done.

This dish can be frozen both before or after being baked.

If freezing before baking: Carefully place prepared quiche in the freezer. Allow filling to freeze solid, then transfer to a sealable freezer bag. Unbaked quiche can be frozen for up to one month. When ready to serve, do not thaw. Just unwrap and bake as normal, adding 10-20 minutes to the cooking time.

If freezing after baking: Place baked quiche in the freezer and allow to freeze solid. Transfer to a sealable freezer bag. Baked quiche can be frozen for up to three months. When ready to serve, do not thaw. Warm in the oven at 325 degrees F for about 25 minutes or until heated through.

Slice of quiche lorraine on a white plate.

Should this be served hot or cold?

For the best taste and consistency, quiche should be eaten soon after it’s made, ideally warm (or at the very least, above room temperature).

If you’ve chilled or frozen the quiche, it should be warmed before serving.

When should you serve quiche?

In most cases, quiche is served as a brunch or lunch dish.

However, you could totally make an argument for this to be served for breakfast (due to the eggs) or dinner (due to the cheese and savory nature).

Ultimately, the choice is up to you – there is no “wrong” time to enjoy this savory tart.

Fork piercing a slice of quiche lorraine.

Notes & tips for QUICHE

  • When baking recipes with crusts like this, I like to buy (or make) the pie crust separately so that I can use my own pie dishes for an extra touch of character. I have a simple white pie dish similar to this one that always gets the job done.

More great recipes for potlucks

How to make quiche Lorraine

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Prepare your other ingredients, such as cooking and crumbling the bacon and baking your chosen pie crust. Set both of these nearby for the next steps.

Step 2 – In a large bowl, add the eggs, heavy whipping cream, salt, white pepper, and ground nutmeg. Use a whisk to gently break apart the yolks and mix until the ingredients become a creamy yellow color.

Step 3 – Bring your baked pie crust over and begin layering ingredients – first the bacon, then half the shredded swiss cheese, then the green onions. Carefully pour the egg mixture on top, then top with the remaining swiss cheese.

Step 4 – Bake!

Step 5 – Let cool for 15 minutes, then enjoy!

Recipe Details

Top down view of quiche lorraine.
5 from 2 votes

Quiche Lorraine

15 mins prep + 50 mins cook
584 kcal
Yields: 6 servings
This very classic and super easy quiche Lorraine is made with bacon, eggs, heavy cream, swiss cheese, onion, and seasonings. A perfect base for customizing!

Ingredients 

  • 1 unbaked pie crust, or other crust of your choice
  • 6 eggs
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1 pinch white pepper
  • 12 slices bacon, cooked and crumbled
  • 1 cup shredded swiss cheese, divided
  • 1/3 cup green onion, minced

Instructions

  • Preheat oven to 425 degrees F. Fit pie crust (or crust of your choice) into a 9 inch pie pan. Use a fork to prick bottoms and sides of crust.
  • Bake crust for 6 to 8 minutes until lightly browned.
  • Transfer pie crust to a wire cooling rack to cool slightly.
  • Reduce oven temperature to 350 degrees F.
  • In a large bowl, add eggs, heavy whipping cream, salt, white pepper, and nutmeg. Whisk until yolks are broken and mixture is a solid yellow color. Set aside.
  • Bring still-warm pie crust to workspace. Add bacon to the bottom of the pie shell, then top with green onion and 1/2 cup of the swiss cheese.
  • Slowly pour all of the egg mixture into the pie shell. Sprinkle remaining 1/2 cup swiss cheese on top.
  • Bake for 35-40 minutes or until the middle of the quiche is lightly browned.
  • Transfer quiche Lorraine to a wire rack to cool for 15 minutes, then serve.

Nutrition

Serving: 1serving | Calories: 584kcal | Carbohydrates: 17g | Protein: 19g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 714mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1042IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy