I perfected my Quiche Lorraine Recipe by adding one unexpected ingredient that makes this bacon and cheese quiche stand out at brunch or dinner.

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I grew up thinking quiche was only for brunch, then I made this Classic Quiche Lorraine and realized it’s perfect for dinner too. I load it with crisp bacon and nutty shredded Gruyere, and somehow the custard holds everything together without getting soggy.

Sometimes I half expect people to ask for seconds before the first bite is cold, it’s that kind of Bacon Quiche Recipe that sneaks into holiday spreads. I like the way the Easy Bacon Egg Cheese Quiche twist keeps folks guessing, like did you really just make this?

Give it a try when you want simple but a little showy.

Why I Like this Recipe

– I love that it tastes rich and a little fancy but still feels easy, like I pulled off something impressive without sweating it
– I like the way the soft, silky middle contrasts with the nicely crisp edges, every bite is just right
– I like that it’s perfect for any meal, people always dig in whether it’s morning or dinner, always a crowd pleaser
– I like that leftovers still hold up, so I can chill out knowing I’ll have something great tomorrow too

Ingredients

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Pie crust: Buttery, flaky base, mostly carbs and fat, not much fiber, adds texture.
Bacon: Savory, salty, high in protein and saturated fat, gives smoky, umami punch.
Gruyere or Swiss: Melty, nutty cheese, good protein and calcium, adds richness and salt.
Eggs: Binder and custard base, great protein, vitamin D and lutein, keeps it’s set.
Heavy cream: Makes filling silky, high in fat and calories, few carbs, very rich.
Butter: Used for browning crust edges, adds flavor and fat, tiny vitamins A.
Chives: Fresh herb minimal calories, adds bright oniony note and color on top.

Ingredient Quantities

1 (9-inch) unbaked pie crust, homemade or store bought

6 to 8 slices bacon, cooked and chopped (about 6 ounces)

1 1/2 cups (about 6 oz) shredded Gruyere or Swiss cheese

4 large eggs

1 1/2 cups heavy cream, or 1 cup half and half plus 1/2 cup milk

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pinch of freshly grated nutmeg, optional

1 tablespoon unsalted butter, softened, optional

2 tablespoons chopped fresh chives or parsley, optional for garnish

How to Make this

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1. Preheat oven to 375 F (190 C) and place the rack in the center of the oven.

2. Cook 6 to 8 slices bacon until crisp, drain on paper towels, then chop into bite sized pieces.

3. Fit the 9 inch unbaked pie crust into your pie dish, press the edges, prick the bottom a few times with a fork, and if using, rub the softened butter over the bottom and edges to help keep it crisp.

4. Line the crust with parchment paper and fill with pie weights or dried beans; blind bake for 12 to 15 minutes until the edges look set. Remove the weights and parchment and bake another 4 to 6 minutes so the bottom looks set but not browned. Reduce oven temperature to 350 F (175 C).

5. In a medium bowl whisk together 4 large eggs, 1 1/2 cups heavy cream (or 1 cup half and half plus 1/2 cup milk), 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a pinch of freshly grated nutmeg if you like that warm note.

6. Scatter 1 1/2 cups shredded Gruyere or Swiss cheese evenly over the prebaked crust, then sprinkle the chopped bacon on top of the cheese.

7. Slowly pour the egg and cream mixture over the cheese and bacon, filling the crust almost to the rim; tap the pan gently on the counter to release any big air bubbles and let things settle.

8. Bake at 350 F for about 30 to 35 minutes, until the edges are puffed and lightly golden and the center is mostly set but still jiggles a little when you gently shake the pan. Don’t over bake or it will be dry.

9. Let the quiche rest on a wire rack for 10 to 15 minutes so the custard finishes setting, then garnish with 2 tablespoons chopped fresh chives or parsley if using and slice to serve.

10. Leftovers keep well refrigerated for 3 days; reheat slices in a 325 F oven for 10 to 12 minutes or pop them in the microwave for 45 to 60 seconds for a quick fix.

Equipment Needed

1. Oven (preheat to 375 F then lower to 350 F)
2. 9-inch pie dish (for the crust)
3. Skillet or frying pan (to cook the bacon)
4. Baking sheet (to catch drips and hold the pie while baking)
5. Medium mixing bowl and whisk
6. Measuring cups and spoons
7. Parchment paper and pie weights or dried beans (for blind baking)
8. Cutting board and chef’s knife (to chop bacon and herbs)
9. Wire rack and oven mitts

FAQ

Q: Do I need to prebake the pie crust? A: You don't have to but I highly recommend you prebake, or blind bake, the crust for 10 to 12 minutes with parchment and weights so the bottom does not get soggy. Take the weights out and bake another 3 to 5 minutes so the crust firms up. If you skip this your quiche can be a bit wet on the bottom.

Q: How do I know when the quiche is done? A: The edges should be set and slightly puffed and the center should only jiggle a little when you shake the pan. If you want a number aim for about 165 to 175 F in the center. Let it rest 10 to 15 minutes after baking so the custard finishes setting.

Q: Can I make this ahead and freeze or refrigerate it? A: Yes. You can assemble it and refrigerate for up to 24 hours before baking. A fully baked quiche keeps in the fridge 3 to 4 days. Freeze a baked quiche wrapped well up to 2 months. Reheat from frozen at 325 F until warmed through.

Q: My quiche came out too runny or watery, what went wrong? A: Most likely too much liquid or underbaked. Make sure bacon is well drained and any veggies are cooked and drained first. Don't over pour the custard; give it a little time to settle. Also bake until the center is mostly set, then let it rest.

Q: Can I swap the Gruyere for another cheese? A: Yep. Swiss, Emmental, fontina or a mild cheddar work well. Stick with cheeses that melt nicely and be careful with extra salty cheeses since bacon already adds salt.

Q: Any quick tips to make it extra tasty? A: Fry the bacon until crisp and blot it dry, grate the cheese fresh, add a pinch of nutmeg to the custard for warmth, and brush the crust with a little melted butter or a beaten egg before filling to help keep it crisp. Sprinkle chopped chives or parsley on top when you serve.

Classic Quiche Lorraine, A Cheesy Bacon Quiche, Great For Any Meal! Recipe Substitutions and Variations

Bacon: swap with pancetta or diced ham, or cooked breakfast sausage, or for a veg option use smoked tofu or tempeh
Gruyere or Swiss cheese: try sharp cheddar, Emmental, or fontina for similar melt and flavor, or crumble goat cheese for a tangy twist
Heavy cream: use 1 1/2 cups evaporated milk, or 1 1/2 cups whole milk plus 3 tbsp melted butter, or thin Greek yogurt (1 cup yogurt + 1/2 cup milk) for a slightly tangy, lighter custard
1 (9-inch) pie crust: use store bought puff pastry, a gluten free crust, or skip it and make a crustless quiche by greasing the pan and baking a bit longer

Pro Tips

– Taste your cooked bacon before salting the custard, bacon can be super salty so you probably need less added salt than the recipe says, trust your tongue.
– For a crisper bottom, put a thin layer of cheese or even a few breadcrumbs right on the crust before you add the filling, that little barrier soaks up moisture and keeps the crust from getting soggy.
– Let the eggs and cream sit at room temp for 20 minutes and whisk them well, even strain the mixture if you see big bubbles or bits, that gives a silkier, less grainy custard.
– Make it a day ahead if you can, flavors meld and it slices nicer cold, reheat in a low oven rather than microwave so the crust stays flaky and the custard reheats evenly.

Classic Quiche Lorraine, A Cheesy Bacon Quiche, Great For Any Meal! Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected my Quiche Lorraine Recipe by adding one unexpected ingredient that makes this bacon and cheese quiche stand out at brunch or dinner.

Servings

servings

Calories

723

kcal

Equipment: 1. Oven (preheat to 375 F then lower to 350 F)
2. 9-inch pie dish (for the crust)
3. Skillet or frying pan (to cook the bacon)
4. Baking sheet (to catch drips and hold the pie while baking)
5. Medium mixing bowl and whisk
6. Measuring cups and spoons
7. Parchment paper and pie weights or dried beans (for blind baking)
8. Cutting board and chef’s knife (to chop bacon and herbs)
9. Wire rack and oven mitts

Ingredients

1 (9-inch) unbaked pie crust, homemade or store bought
6 to 8 slices bacon, cooked and chopped (about 6 ounces)
1 1/2 cups (about 6 oz) shredded Gruyere or Swiss cheese
4 large eggs
1 1/2 cups heavy cream, or 1 cup half and half plus 1/2 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg, optional
1 tablespoon unsalted butter, softened, optional
2 tablespoons chopped fresh chives or parsley, optional for garnish

Directions

Preheat oven to 375 F (190 C) and place the rack in the center of the oven.
Cook 6 to 8 slices bacon until crisp, drain on paper towels, then chop into bite sized pieces.
Fit the 9 inch unbaked pie crust into your pie dish, press the edges, prick the bottom a few times with a fork, and if using, rub the softened butter over the bottom and edges to help keep it crisp.
Line the crust with parchment paper and fill with pie weights or dried beans; blind bake for 12 to 15 minutes until the edges look set. Remove the weights and parchment and bake another 4 to 6 minutes so the bottom looks set but not browned. Reduce oven temperature to 350 F (175 C).
In a medium bowl whisk together 4 large eggs, 1 1/2 cups heavy cream (or 1 cup half and half plus 1/2 cup milk), 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a pinch of freshly grated nutmeg if you like that warm note.
Scatter 1 1/2 cups shredded Gruyere or Swiss cheese evenly over the prebaked crust, then sprinkle the chopped bacon on top of the cheese.
Slowly pour the egg and cream mixture over the cheese and bacon, filling the crust almost to the rim; tap the pan gently on the counter to release any big air bubbles and let things settle.
Bake at 350 F for about 30 to 35 minutes, until the edges are puffed and lightly golden and the center is mostly set but still jiggles a little when you gently shake the pan. Don’t over bake or it will be dry.
Let the quiche rest on a wire rack for 10 to 15 minutes so the custard finishes setting, then garnish with 2 tablespoons chopped fresh chives or parsley if using and slice to serve.
Leftovers keep well refrigerated for 3 days; reheat slices in a 325 F oven for 10 to 12 minutes or pop them in the microwave for 45 to 60 seconds for a quick fix.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.