Quiche Lorraine (The Ultimate Breakfast Classic)

There are plenty of breakfast recipes, but nothing hits the table like a golden, custardy quiche. Flaky crust, creamy eggs, smoky bacon, and melty cheese — this is brunch royalty. It looks impressive, but you don’t need a French chef hiding in your kitchen to pull it off.

This version is a Quiche Lorraine: eggs, cream, Swiss cheese, and bacon in a buttery pastry shell. The texture is silky, the flavor is rich, and it reheats beautifully, making it perfect for weekend brunch or meal prep.

You can customize it endlessly: swap in spinach and feta, mushrooms and gruyere, or even roasted peppers. But once you’ve mastered the base recipe, you’ll see why quiche has stayed popular for decades.

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Why This Recipe Works

• Classic French base: Proven ratio of eggs to cream creates the custard texture.
• Buttery pastry crust: Flaky, golden, and strong enough to hold the filling.
• Customizable: Swap proteins, veggies, and cheeses without breaking the formula.
• Make-ahead friendly: Serve warm, room temp, or cold straight from the fridge.
• Feeds a crowd: One pie pan = 6–8 servings, perfect for brunch gatherings.

Ingredients You’ll Need

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 6 large eggs
• 1 cup heavy cream (or half-and-half for lighter)
• 1 cup shredded Swiss or Gruyere cheese
• 6 slices bacon, cooked crisp and chopped
• 1/2 small onion, finely diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional add-ins: spinach, mushrooms, peppers, fresh herbs

Notes: Blind-baking the crust (pre-baking) ensures it won’t get soggy. Always cool cooked veggies before mixing them in to prevent watery filling.

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. Blind bake the crust: Line with parchment, fill with pie weights or beans, and bake 10 minutes. Remove weights and bake 5 more until lightly golden.
3. Cook bacon until crisp; drain and chop. Sauté onion in a little bacon fat until soft.
4. Whisk eggs, cream, salt, and pepper in a bowl until smooth.
5. Spread bacon, onion, and half the cheese over the crust. Pour egg mixture on top. Sprinkle with remaining cheese.
6. Bake 35–40 minutes until set around the edges but slightly jiggly in the center. A knife inserted near center should come out mostly clean.
7. Cool 10 minutes before slicing. Garnish with herbs if desired.

Tips, Tricks & Variations

• No soggy crust: Blind bake every time. This step makes or breaks the quiche.
• Dairy swap: Use milk + cream mix for lighter texture, or half-and-half for balance.
• Cheese ideas: Gruyere for nutty depth, cheddar for sharpness, feta for tang.
• Add veggies: Cook spinach, mushrooms, or peppers first so they don’t release water inside the quiche.
• Freeze-friendly: Bake, cool, wrap tightly. Reheat slices straight from freezer at 350°F for 20 minutes.

FAQs

Can I make quiche ahead of time?
Yes. Bake the night before, cool, cover, and refrigerate. Serve cold or reheat at 300°F for 15 minutes.

Do I have to blind bake the crust?
Yes. Without it, the crust absorbs liquid and turns soggy.

Can I make it crustless?
Yes. Grease a pie dish, skip the crust, and bake as directed. It becomes more like a frittata.

What’s the best cheese for quiche?
Swiss and Gruyere are traditional, but cheddar, feta, or even goat cheese all work.

Serving Ideas

• With a simple side salad for brunch.
• Paired with roasted potatoes for a hearty breakfast.
• Sliced into small wedges as party finger food.

Kitchen Tools We Love

• 9-inch quiche pan
• Pie weights
• Silicone whisk
• Sharp chef’s knife

Closing Thoughts

A quiche looks fancy, but it’s one of the most forgiving breakfast recipes you’ll ever make. With bacon, eggs, and cheese, it’s pure comfort in a crust — and once you master the base, you can make endless variations that fit any crowd.

see also: Heavy Cream vs whipping Cream (and Every Other Kind Explained)