This classic Quiche Lorraine recipe with bacon is rich, savory, and packed with crispy bacon, sharp cheddar, and freshly grated Parmesan cheese. It has a buttery, flaky crust and a creamy, perfectly seasoned egg filling that makes it a favorite for breakfast, brunch, lunch, or an easy dinner.
I’ve been making and perfecting this quiche for more than 15 years, and it’s one of those recipes I come back to again and again. It can be made ahead, travels well, and is just as delicious served warm as it is at room temperature.
About this classic quiche lorraine recipe with bacon
Let’s talk about this delicious quiche Lorraine.
Why you’ll love this quiche
- Milk and cream: By using a combination of milk and cream, this quiche is rich without being heavy.
- Ingredient stars: crispy bacon, eggs, shredded cheddar, and parmesan
Reggiano for a salty nutty finish - Serves 4-6 people: This recipe makes a large quiche. I use a 10-inch pie dish (1.5 inches deep). If you’re using a smaller, 9-inch pie dish, your quiche will fit, but it will rise slightly higher.
- A flaky shortcrust: A good homemade shortcrust makes this quiche even better. I recommend this recipe from Ricardo. If you’re stretched for time, grab a frozen pre-made crust at the market. The quiche will still be delicious.
- Great for making ahead of time: I’ve made this the night before a brunch and a quick re-heat is all it needs.
- Perfect for any meal: Serve it for brunch, lunch, dinner, or alongside a simple salad for an easy meal.
How to make quiche Lorraine
- Prepare your shortcrust if you are using homemade. Roll out the dough and place it over the pie dish. Use pie weights (if you have) and bake the empty shortcrust for 10 minutes in a 400-degree oven. *Read this article from the Kitchn to learn about pie weights.
- Meanwhile, in a large mixing bowl, beat eggs and whisk in cream, milk, salt, pepper, spices, and green onions.
- Remove the shortcrust from the oven, and evenly cover the base with your cooked, crispy bacon and shredded cheeses. Gently pour the egg mixture over the top and pop the quiche into the oven at 425 degrees for 15 minutes, followed by another 30 minutes at 325 degrees.
Tips for making the best Quiche Lorraine
Blind-bake the crust
Don’t skip this step. Pre-baking the shortcrust helps keep the bottom of the quiche crisp rather than soggy once the egg filling is added.
Cook the bacon until crispy
Crispy bacon holds up beautifully in the creamy egg filling and adds much more flavor than softer, lightly cooked bacon.
Don’t overbake the quiche
The quiche will continue to set slightly as it cools. The center should be set but still have a little bit of softness when you remove it from the oven.
Let it rest before slicing
Give the quiche a few minutes to cool before slicing. This helps the filling set and makes for much cleaner slices.
Use a 10-inch pie dish
I use a 10-inch pie dish that’s about 1½ inches deep. A 9-inch dish will also work, but the quiche will be slightly thicker and may need a little extra baking time.
Classic Quiche Lorraine Recipe with Bacon & Parmesan
Ingredients
Quiche Filling
- 6 large eggs
- 1/2 cup cooking cream (15%)
- 1/2 cup milk
- 1 cup bacon cooked and crumbled—about half a regular sized package or 6-8 slices
- 1/2 cup parmesan reggiano finely grated
- 1 cup white cheddar cheese a strong or medium cheddar works well
- 3 green onions washed, ends snipped and finely chopped
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- a pinch of paprika
- a pinch of celery salt
- a pinch nutmeg
Shortcrust recipe
- 1 1/4 cups all purpose flour
- 1/2 tsp kosher salt
- 1/2 cup cold butter diced
- 4-6 tbsp ice cold water **
Instructions
Shortcrust
- Preheat oven to 400 degrees. In a food processor (or by hand), combine flour and salt. Add the very cold diced butter and pulse until the flour mixture resembles coarse crumbs. Slowly add in the ice water (while pulsing) just until the dough begins to form. **How much water you’ll need may vary depending on how you measured your flour, etc, so just add it gradually, until the dough has formed.**
- Dump onto a clean surface and form into a ball. Quickly roll out dough (on a lightly floured surface) to a diameter large enough to fit the pie dish. Transfer to the pie dish and refrigerate for 30 minutes.
- Remove the shortcrust from the fridge and bake at 400 degrees for 10 minutes. Use pie weights to weigh down the crust (if you have — not essential).
Quiche Filling
- Meanwhile, cook and crumble bacon and shred cheeses. Set aside.
- In a medium mixing bowl, beat eggs with cream, milk, salt, pepper, onion powder, paprika, celery salt, nutmeg, and green onions. Set aside.
- Remove the shortcrust from the oven and increase temp to 425. Evenly spread bacon and cheeses over the shortcrust base. Pour egg mixture over top.
- Bake at 425 for 15 minutes. Lower temp to 325 and continue baking for 30 minutes.
Notes
If you make this classic quiche Lorraine let me know in the comments below. I love to hear from you.
xo Bri
Looking for an easy weekend brunch recipe? Try…
Roasted potato and corn frittata
Quiche Lorraine FAQs
Can I make Quiche Lorraine ahead of time?
Yes. Quiche Lorraine is an excellent make-ahead recipe. Bake it ahead of time and let it cool before covering and refrigerating. It can be served warm, at room temperature, or gently reheated.
Can I use a store-bought pie crust?
Absolutely. A good-quality refrigerated or frozen pie crust is a convenient shortcut when you don’t have time to make homemade shortcrust.
What cheese is best for Quiche Lorraine?
This recipe uses a combination of sharp cheddar and Parmesan. The cheddar adds richness and flavor, while Parmesan gives the filling a salty, nutty flavor.
How do I know when quiche is done?
The edges should be set and the center should have only a slight jiggle. The filling will continue to firm up as the quiche cools.
What should I serve with Quiche Lorraine?
A simple green salad is one of my favorite pairings. You can also serve it with fresh fruit, roasted vegetables, or crispy potatoes for brunch.
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