This easy recipe for Quiche Lorraine is perfect for breakfast, brunch or a light dinner!
The classic French inspired recipe is updated using a premade crust, eggs, milk, cheese, and of course, bacon! Quiche doesn’t have to be difficult or time-consuming to make, and this recipe proves it. But that doesn’t mean it isn’t company-worthy. With the perfect texture and the combination of flavors, this recipe is worth making to impress any guest, whether served for breakfast or for a brunch with friends. Why not make a double batch and keep one on hand for quick lunches throughout the week?
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What is Quiche Lorraine?
The culinary version of Quiche Lorraine is French, but quiche, in general, has food roots all over Europe. A quiche is an egg-based savory pie or pastry made with milk, cream, cheese, and any variety of ingredients like bits of meat and vegetables. However, an original Quiche Lorraine recipe will always include bacon, otherwise, it is simply a quiche.
What’s in a Quiche Lorraine?
THE BASE: Eggs, milk, and a strong-flavored cheese. Cheese can vary from sharp white cheddar to Swiss cheese, use what’s on hand or combine both!
VEGETABLES: Onions and mushrooms are softened in the leftover bacon grease for extra flavor. Peas, chopped asparagus, spinach, and green onions or leeks are all good options for quiche, just remember to cook them in Step 3 first to bring out the best flavor.
VARIATIONS: Quiche Lorraine recipes may vary, but true recipes will always include bacon. Ham or sausage crumbles can be subbed out for bacon for a regular quiche that will taste delish. NOTE: Make an easy low-carb, lower-calorie Quiche Lorraine without the crust!
How to Make Quiche Lorraine
This recipe is sure to become a favorite with anyone who loves quiche, and it’s simple to make:
- Fry bacon for 5 minutes, remove half grease from pan, then add onion and mushrooms and cook until onions are softened.
- Spread bacon, onion and mushroom mixture in the bottom of the pie shell, then sprinkle with cheese.
- Lightly beat remaining ingredients and pour into the pie shell.
- Bake until the edges are browned and the quiche is cooked through (per the recipe below).
- Cool quiche for 15 minutes before serving.
PRO TIP: For mini-quiches, cut pie dough into pieces and place into greased muffin tins (or liners) and bake until cooked through. Cool before removing.
PRO TIP: Save leftover bacon grease in a jar in the refrigerator for future recipes!
PRO TIP: For a homemade look, gently remove and roll out the pie crust and then place it in your own pie dish.
What to Serve with Quiche Lorraine?
For breakfast or brunch, serve warmed Quiche Lorraine with fresh fruit or some avocado toast. As a light dinner entrée, serve Quiche Lorraine with oven-roasted green beans, or a light salad with a tangy vinaigrette.
Can You Freeze It?
Keep leftover Quiche Lorraine covered in the refrigerator for up to 4 days. Baked and cooled quiche can be frozen if wrapped tightly for up to 3 months, however, it will not be as firm once thawed. For best results, reheat the quiche a bit in the oven to restore flakiness to the crust and soften the custard.
For Breakfast or Brunch!
- Ham and Cheese Quiche – another easy quiche recipe to try.
- Breakfast Strata With Sausage – so tasty and simple to make.
- Breakfast Bake Recipe – quick 15 minute prep.
- French Toast – always a favorite.
- ½ cup diced bacon approximately ¼ pound
- 1 cup chopped onion
- ½ cup diced mushrooms
- 1 unbaked pie shell 9 inch
- 3 cups shredded cheddar cheese
- 2 eggs
- 1 cup milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon nutmeg
- Preheat oven to 350˚F.
- In a medium skillet on medium heat, fry bacon for 5 minutes. Pour off half of the bacon grease.
- Add onion and mushroom and cook 5-6 minutes, until onion is soft, but not browned.
- Add bacon mixture to the bottom of the pie shell, spread it evenly, and sprinkle with cheese.
- In a medium bowl, lightly beat eggs, and whisk in milk, salt, pepper, and nutmeg. Gently pour into the pie shell over the cheese.
- Bake on a parchment lined baking sheet for 30-35 minutes, or until edges are browned and quiche is cooked through.
- Allow quiche to rest for 15 minutes before slicing and serving.
- Refrigerate leftovers covered with plastic wrap or in a container for up to 4 days.
- Wrap cooled quiche with plastic wrap to freeze for up to 3 months.
- Thaw in the refrigerator, then reheat in a low temperature oven until just warmed through.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.