A classic French breakfast pie, this Quiche Lorraine has a soft, custardy middle filled with bacon and topped with Gruyere cheese.
I think pie for breakfast (brunch or lunch) is perfection. Quiche Lorraine has always been my favorite type of quiche. I found this recipe for classic Quiche Lorraine many years ago and it’s been my go-to recipe ever since. The only shortcut I take from the original recipe is using a store-bought pie crust. I’m all about homemade pie crust for a fresh fruit pie. But the filling of this quiche is the star of the show, so I’ve never found it necessary to take the time to make the crust from scratch.
What is Quiche Lorraine?
Quiche Lorraine seems to have evolved over the years but as it’s known most commonly today, it is a quiche filled with an egg custard, bacon and cheese. The quiche itself has German origins and originally had a crust of bread dough that evolved to pastry dough over the years. The Lorraine name refers to a region in France that borders Belgium and Germany.
How to Make Quiche Lorraine:
There’s no need to blind bake the pie crust for this recipe. Simply place the pie dough into a pie plate and crimp the edges. Scatter the cooked bacon on the bottom of the pie crust. Then whisk together the filling ingredients and pour them into the crust. Top with cheese and bake. It’s so simple to make!
- This recipe for Quiche Lorraine can be made one day in advance. Simply cover the cooled quiche and refrigerate overnight. When ready to serve, place the quiche in a 350 F oven for about 15 minutes, or until heated through.
- I use this brand of pie crust for this recipe.
- This recipe makes one, 9-inch quiche, which equals 6 main dish servings.
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- 1 pie crust I use Pillsbury refrigerated dough
- 8 slices bacon cooked and crumbled
- 2 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- pinch fresh nutmeg
- 1/2 cup Gruyere cheese grated
- Preheat oven to 375 degrees F.
- Press the pie dough into a pie plate and crimp the edges.
- Scatter the cooked bacon evenly over the pie dough in the bottom of the plate.
- In a bowl, whisk together the eggs, egg yolks, milk, cream, salt, pepper and nutmeg. Pour the egg filling over the bacon in the pie plate.
- Sprinkle the shredded Gruyere cheese over the top of the quiche.
- Bake the quiche for about 35 minutes, or until the center jiggles a bit and the top is lightly browned. Serve warm or at room temperature.