Quiche Lorraine is a classic breakfast, brunch or easy dinner filled with gooey cheese, salty bacon, sautéed onions and a delicious rich egg custard you’ll want to serve anytime you get a chance. Get all the easy tips and tricks right here!
This post is sponsored by Bunker Hill Cheese and their line of lactose free probiotic cheeses. All opinions are my own.
I get asked a lot about how I “do it all” and I’ll be the first to say that I don’t. If you had seen the spider web in the corner of my living room that had been there so long a spider was actually starting to catch stuff in it, you’d know I’m telling the truth.
(The spider and his web have been neutralized by the way.)
There are a lot of days that I opt for dinners that are simple and easy to make ahead for those extra busy times–and I know you need them too–that’s when I turn to recipes like this Quiche Lorraine.
We love quiche and it’s one meal that just about all of us will eat (picky daughter not included, but 3 out of 4 ain’t bad!). I often bake this quiche ahead of time and put it in the fridge so it’s ready to be warmed up whenever we get hungry.
How to make a killer Quiche Lorraine
To make sure your egg mixture doesn’t leave you with a soggy crust, you’ll want to blind bake it first. That means adding a layer of foil to your pie crust, adding weights like dry rice, beans or pie weights and baking the crust part way before you add the fillings.
The crust will finish baking all the way through on its second trip to the oven.
While the crust bakes, cook your bacon until it’s crispy, and then sautée your onions in the bacon drippings until translucent and softened. Set those aside until the crust is ready to be filled.
Bunker Hill makes your quiche even better!
When the crust is still warm, layer in the bacon and onions and top it with plenty of Bunker Hill Yogurt Cultured cheese. I’m using the garlic and herb variety for it’s flavor boost of zesty garlic and bright fresh herbs without the need to chop additional ingredients. Time saver for the win!
Bunker Hill’s line of Yogurt Cultured cheeses are melty, creamy and delicious–oh–and they’re healthy! Because they are made with yogurt cultures, you get the benefits of probiotics even if you aren’t a fan of eating yogurt and it’s lactose free for all of those sensitive stomachs.
So now you can have your quiche and eat your cheese too. Miracles people. They do exist.
I buy my Bunker Hill cheeses at Meijer, but if you don’t have one nearby you can check out their website and purchase directly from them. You’ll love all of their flavor options and be ready to take your Quiche Lorraine to all kinds of new creative heights.
Once everything is layered in your pie plate, carry it to the oven and set it on the rack before you pour your egg mixture over. It’s just a ton easier than trying to carry a sloshing full pie plate to the oven and get it inside without making a mess. If your quiche is very full, put it on a cookie sheet before you bake it to catch any spill over.
How to serve Quiche Lorraine
I love to top my Quiche Lorraine with a tangy salad of arugula leaves tossed in salt, pepper, white wine vinegar and oil. Just pile it on top and eat it all together. The balance of the rich custard is heaven with the tang of the vinegar. Of course it’s best eaten warm from the oven, but I say do what you gotta do and eat it warmed over if needed. It’s still fantastic.
How to make a crustless Quiche Lorraine
Y’all this part couldn’t be easier! Just skip the crust, grease your pie plate well with butter and layer in the cooked and crumbled bacon, the sautéed onions and cheese, then top it with your egg mixture. Bake it until it’s set and jiggles just a tad in the center–about 35 minutes or so.
How to freeze Quiche Lorraine
The only way I’d recommend freezing this dish is already baked. I often freeze miniature quiches for big holiday parties and it works like a dream. Wrap the quiche in a double layer of foil and it will be fine in the freezer for up to a month.
To re-heat, wrap loosely in one layer of foil and bake at 350 until heated all the way through. Remember if you froze your quiche in a glass or ceramic pie plate that you’ll want to put the frozen quiche into your cold oven and bring both to temperature together so you don’t crack your dish.
Watch me make this quiche on YouTube!
Want more quiche recipes? Try my simple variation in my green onion and bacon version.
I can’t wait to see how you make this recipe your own! Tag me @feastandfarm on Instagram and show me!
Quiche Lorraine is a perfect make ahead dinner or just right for breakfast or brunch. It's never fussy, and is full of crispy bacon, sweet onions and gooey cheese all topped in an easy to make egg custard.
- 1 pre made rolled pie crust
- 6 slices bacon cooked crisp and crumbled
- 1 small yellow onion diced
- 1 cup Bunker Hill garlic and herb cheese grated, (Swiss will also work)
- 4 large eggs
- 1 cup heavy cream
Preheat the oven to 375. Unroll the pie crust and place it in a 9-inch pie plate that's no more than an inch thick. Trim or flute the edges.
Lay a sheet of aluminum foil over the surface of the crust and fill the crust with something to weigh it down: dry rice, dry beans or pie weights work great. Place the crust in the oven to blind bake just until the crust dries out and firms slightly. About 12 minutes.
Remove the crust from the oven, lift the foil and weights out of the crust and set aside while you make the filling.
In a large skillet, cook the bacon over medium heat until crisp. Set the bacon aside and drain away all but 1 tablespoon of the bacon drippings from the skillet.
Add the onions to the fat in the skillet and cook until just translucent and softened. About 7 to 8 minutes. Turn off the heat and leave the onions in the skillet.
To the warm pie shell, add the bacon in an even layer. Spread over the onions evenly. Sprinkle on the cheese.
In a large measuring cup, beat together the eggs and the cream until smooth.
Carry your pie shell over to your oven and set the pie plate on your oven rack before adding the eggs. (Just to prevent spills.) Pour in the eggs within a 1/2 inch of the top of the crust.
Bake until a knife inserted an inch from the edge comes out clean and the center just jiggles--about 30 minutes. Yours may need longer if you use a deep dish pie plate so check the center and bake in 5 minute increments until the desired level of doneness is achieved.
If your pie plate is very full, bake your quiche on a cookie sheet to catch any spills.
Feel free to add salt and pepper to taste.