Classic Quiche Lorraine Recipe with Bacon || Everyone’s favorite quiche, made with crumbled bacon, cheddar and parmesan cheese. This recipe is perfect for brunch with pals and can be made ahead of time for easy hosting.
Since quiche is one of those rare, flexible mains that can be served at ANY meal time—breakfast, brunch, lunch or dinner—having a good go-to quiche recipe is a must. This classic quiche lorraine recipe is my all-time fav. I’ve been making (and perfecting) it for a good 10 plus years.
About this classic quiche lorraine recipe with bacon:
Ok, let’s talk about this delicious quiche lorraine and why you should make it tonight for dinner…or for brunch this weekend.
- Ingredient stars: crispy crumbled bacon (a thing of dreams), shredded cheddar AND parmesan
- This recipe makes a good-sized quiche — I use a fairly large 10-inch pie dish (a little less than an inch and a half deep). If you’re using a smaller, 9-inch pie dish, not to worry, your quiche will fit, but it will rise slightly higher than mine.
- 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.
How to make quiche lorraine:
- Prepare your shortcrust, if you are using homemade. Roll out the dough and place over the pie dish. Use pie weights (if you have) and bake the empty shortcrust for 10 minutes in a 400-degree oven. [Sidenote: what are pie weights? Check out this article from the
- 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 top and pop the quiche into the oven at 425 for 15 minutes, followed by another 30 minutes at 325 degrees.
P.S. This delicious roasted potato and corn frittata makes an easy weeknight meal or weekend brunch main.
Classic Quiche Lorraine Recipe with Bacon
- 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
- 1 1/4 cups all purpose flour
- 1/2 tsp kosher salt
- 1/2 cup cold butter diced
- 4-6 tbsp ice cold water **
- 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).
- 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.