Quiche Lorraine

8 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Quiche Lorraine made with bacon, onions and swiss cheese in a flaky pie crust makes an easy breakfast or delicious brunch option for a crowd!

Easy breakfast recipes that look impressive are the best! We love this quiche, Quiche Florentine, and Classic Pantry Pancakes.

Quiche Lorraine Quiche Lorraine

Quiche Lorraine is an impressive yet easy breakfast option you can make for easy meal prep or for your fanciest brunch. With a pre-made deep dish pie crust the filling takes just a few minutes to bring together.

Why is it called a quiche Lorraine? Quiche Lorraine got it’s name because of the Lorraine region of France where quiches originated. There are many different kinds of quiche

Want to make a special holiday breakfast? We love quiche, Easy French Toast Bake, Breakfast Casseroles and Easy Cinnamon Rolls (in 1 Hour!). Serve them alongside fresh cut fruit, greek yogurt, granola and honey for easy yogurt bowls.

You can use frozen pie crust or even refrigerated rolled pie crust for this recipe. If you prefer to use a homemade pie crust here is a recipe I love and use often:

Easy Flaky Pie Crust

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup butter, chilled and diced
  • 3 tablespoons ice water
  1. Add the flour, salt and butter to a food processor and pulse until it starts to resemble pea crumbs.
  2. Add the water in one tablespoon at a time.
  3. When it sticks together in a ball take it out, wrap in saran wrap and refrigerate for at least 2 hours before rolling it out to bake it.

What are the ingredients for quiche Lorraine?

The filling of the quiche is an egg custard filled with bacon and Swiss cheese with a hint of sweetness from a bit of nutmeg in the mixture.

You can alter the mixture to your tastes if you’d like more or less bacon, cubed ham or even both. If you’d prefer a healthier version you could also add in some chopped spinach like Quiche Florentine.

Quiche Lorraine

Half and Half or Heavy Cream?

I use half and half in my custard but you can also use heavy cream. I wouldn’t suggest using milk as the egg mixture won’t set as nicely.

Best Cheese for Quiche:

You can also use a different cheese instead of Swiss cheese or gruyere cheese and use a cheddar or a jack cheese.

How to Pre-Bake A Pie Crust:

When pre-baking your pie crust you can use pie weights or beans on top of parchment paper to prevent the pie crust from rising during the baking.

Quiche Lorraine

Can you make a quiche ahead of time?

Yes! While a quiche is always best served about 20 minutes after it comes out of the oven because the crust is hot and flaky you can always serve it later. This quiche lorraine can be sliced and heated in the toaster oven or oven for 5-10 minutes before serving.

What to serve with a quiche? We love serving a side salad and fresh fruit with quiche for an easy brunch meal.

If you bake the quiche the night before and just prepare the fruit and salad a couple hours before your guests arrive you’ll be able to enjoy your breakfast/brunch with your guests instead of being stuck in the kitchen!

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Quiche Lorraine

Quiche Lorraine made with bacon, onions and swiss cheese in a flaky pie crust makes an easy breakfast or delicious brunch option for a crowd!
Yield 8 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Brunch
Cuisine American
Author Sabrina Snyder


  • 1 deep dish pie crust
  • 8 slices thick cut bacon
  • 1/2 yellow onion grated
  • 1 cup cheddar cheese shredded
  • 1 cup Swiss cheese shredded
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs beaten
  • 2 cups half and half
  • 3/4 teaspoon kosher salt


  • Preheat the oven to 350 degrees and bake the pie crust with beans or pie weights in it for 15 minutes while you cook the bacon until browned but still chewy and chop it into large chunks.
  • Add the onions to a paper towel, wrap and squeeze out the liquid as much as you can.
  • Add all the ingredients except the pie crust in a large bowl and mix well before pouring into the pie crust and baking for 40-45 minutes.


Calories: 399kcal | Carbohydrates: 17g | Protein: 11g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 139mg | Sodium: 616mg | Potassium: 220mg | Vitamin A: 365IU | Vitamin C: 1.1mg | Calcium: 87mg | Iron: 1.3mg
Keyword: bacon, cheese, pie crust, quiche lorraine

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I am embarrassed to admit that I’ve never tried this! Your recipe looks delicious and I am adding it to my must try list!