Quiche Lorraine is a decadent, easy to make, French tart filled with a savory egg, bacon, cheese, and onion custard. Rich and creamy, this classic breakfast recipe is simply divine!

quiche lorraine on a cutting board

Quiche Lorraine Recipe

While quiche recipes come in all varieties these days, quiche lorraine is the quintessential classic. French in origin, quiche was believed to be introduced to the US in the 50’s and has been a staple at brunches and events ever since. It’s so popular there’s actually a National Quiche Lorraine Day (May 20th in case you feel like celebrating). A prebaked pie crust is layered with smoky gruyere cheese, crispy bacon, sauteed shallots, all baked into a creamy egg custard. This recipe will impress anyone for breakfast, brunch, or lunch!

Here are even more brilliant brunch ideas to bring to your breakfast table: Incredible Pumpkin French Toast Casserole and fluffy Tater Tot Breakfast Casserole!

Can I add anything else to quiche?

You can! Quiche as a base is very versatile. Spinach, mushrooms, and tomatoes are popular additions. Leave the bacon out and use diced ham or keep it entirely veggie based. 

How To Make Quiche Lorraine

  • Preheat the oven. Set to 400°F. Spray a pie dish (or quiche pan if you have one) with non-stick cooking spray and set aside. 
  • Unroll the pie crust. Press the dough into the pie pan and crimp the edges in any design you want. Poke the bottom of the crust a few times with a fork to allow steam to escape while baking. If you have them you can place a piece of parchment paper over the crust and use baking beans or pie weights to hold down the crust. 
  • Prebake the crust. Bake for 10 minutes. Remove the crust from the oven (and remove the parchment paper and weights if used) and set aside. Turn the oven down to 375 degrees.
  • Cook the bacon. You can do this as the crust is baking. Place your strips of bacon in a pan and cook on medium for about 8 minutes or until it reaches your preferred crisp level. Remove the bacon and place it on a paper towel lined plate to soak up excess grease.
  • Cook the shallots. Drain out all but a tablespoon of bacon grease. Add your shallots and cook until translucent. They should be soft in about 5 minutes. 
  • Create the egg custard. In a medium sized mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, paprika, and nutmeg. Set this aside.
  • Let’s layer. Sprinkle an even layer of shredded gruyere cheese into the bottom of the pie crust. Crumble or slice your bacon and add another even layer of bacon and shallots over the cheese.
  • Pour in the eggs. Pour the egg mixture over top everything and bake for 45-55 minutes. The top should be golden brown and just slightly jiggly.
  • Let cool and serve. Let the quiche cool for about 10 minutes. Serve with a garnish of fresh parsley and enjoy!
six image collage showing the general steps of making quiche lorraine

Storing Quiche Lorraine

Store leftover quiche in an airtight container in the fridge for up to 3 days. When reheating, place a serving of the quiche on a baking sheet. Cover in tin foil and bake at 350 for 6-8 minutes until warmed through. 

Recipe Notes for Quiche Lorraine

  • Pie Crust – A great thing about this recipe is that you can use a premade, refrigerated pie crust! Any brand will do but use a deep dish crust to make sure it holds all that amazing filling.
  • Bacon – You’ll want half a pound of any bacon you like, cut into half inch thick slices. You could substitute diced ham as well. 
  • Shallots – These are slightly smaller than regular onions and taste like a blend of yellow and red onions only slightly milder and sweeter. 
  • Milk and Heavy Cream – You’ll need both for this recipe. I recommend whole milk and heavy cream for their richer flavors. 
  • Gruyere Cheese – You can use pre or freshly shredded cheese but freshly shredded will always give a better flavor overall. 
photo of sliced quiche lorraine



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Quiche Lorraine

Quiche Lorraine is a decadent, easy to make, French tart filled with a savory egg, bacon, cheese, and onion custard. Rich and creamy, this classic breakfast recipe is simply divine!
Prep 15 minutes
Cook 1 hour 15 minutes
Total 1 hour 30 minutes
Servings 6


  • 1 Premade Refrigerated Pie Crust
  • 6 Slices 1/2 pound Bacon, sliced into half-inch thick slices
  • 3 Shallots diced
  • 4 Large Eggs whisked
  • 1 Cup Heavy Cream
  • 1 Cup Milk
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 teaspoon Paprika powder
  • 1/4 teaspoon Ground Nutmeg
  • 2 Cups Shredded Gruyere Cheese


  • Preheat the oven to 400 degrees Fahrenheit and spray a quiche or pie pan with nonstick cooking spray.
  • Unroll the pie crust and use a rolling pin to roll out any crimped edges then gently press it in the prepared pan and crimp the edges in whatever design you like. Poke the bottom of the pie crust with a fork a few times to allow steam to release.
  • Bake the crust for 10 minutes then set it aside, then turn the oven heat down to 375 degrees Fahrenheit.
  • While the crust prebakes, cook the bacon in a medium pan until crispy about 8 minutes.
  • Strain out the bacon and let it drain off excess grease on a paper towel-lined plate.
  • Pour out most of the grease leaving only about a tablespoon then add the shallots and cook until soft and translucent, about 5 minutes.
  • Whisk the eggs, heavy cream, milk, salt, pepper, paprika, and nutmeg in a large bowl and set aside.
  • Layer the cheese in the pie crust in an even layer then sprinkle the cooked bacon and shallots on top evenly.
  • Pour the eggs on top then bake for 45-55 minutes or until the top jiggles only slightly when moved and the top is golden and set. Remove the quiche from the oven and allow to sit for 10-15 minutes before slicing and serving.


NOTE:  Quiche Lorraine traditionally does use Gruyere cheese, however you can substitute with Swiss, Cheddar or even parmesan if preferred.
NOTE:  You can sub the bacon with cooked/diced ham if you wish, or leave the meat out.


Calories: 340kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: French
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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