This Classic Quiche Lorraine is the kind of dish that makes people think you’ve been hiding a secret culinary degree. We’re talking about a flaky, buttery crust filled with smoky bacon, creamy custard, and just the right amount of cheese. It’s warm, rich, and exactly what I crave when the weekend calls for something a little more impressive than cereal. Let’s be real—sometimes I make this just so my kitchen smells like happiness (aka bacon and pie crust). It’s also a sneaky way to use up leftover breakfast ingredients. Eggs? Check. Cream? Of course. A few rogue strips of bacon from Sunday brunch? In they go. Whether you’re serving brunch, dinner, or a midnight snack (hey, no judgment here), this recipe fits the moment. Plus, it hits all the marks: it’s one of those quick and easy recipes that’s still classy enough for guests. If you’re into easy breakfast recipes or just love a good bread easy recipe with a savory twist, welcome to your new favorite. Now, roll up your sleeves—we’ve got a quiche to make.

1) Key Takeaways
2) Easy Classic Quiche Lorraine Recipe
3) Ingredients for Classic Quiche Lorraine
4) How to Make Classic Quiche Lorraine
5) Tips for Making Classic Quiche Lorraine
6) Making Classic Quiche Lorraine Ahead of Time
7) Storing Leftover Classic Quiche Lorraine
8) Try these breakfast recipes next!
9) Classic Quiche Lorraine Recipe
10) Nutrition

1) Key Takeaways

Learn how to make a rich, savory Quiche Lorraine with a flaky crust
Use easy ingredients that you probably already have
Customize it with cheese or skip the bacon for a vegetarian twist
Make it ahead and store it without losing flavor or texture

2) Easy Classic Quiche Lorraine Recipe

Classic Quiche Lorraine is that one easy recipe for dinner that never fails. It’s buttery. It’s smoky. It’s creamy in a way that hugs you from the inside. This version stays close to tradition while leaning into convenience, flavor, and joy. That’s a combo I’ll take any day.

The crust does a lot of heavy lifting, but you don’t have to stress if you’re short on time. A good store-bought crust can hold its own. The filling? Eggs, cream, bacon, and cheese. When these mix, they bring out the kind of aroma that makes neighbors “accidentally” drop by.

I make this quiche when I want something that feels cozy and a little fancy, but without any drama in the kitchen. Whether you’re into quick and easy recipes or exploring easy breakfast recipes that double for dinner, this one’s got your name on it.

3) Ingredients for Classic Quiche Lorraine

Pie Crust:
You’ll need one 9-inch deep dish crust. Homemade or store-bought? Honestly, no judgment. Just blind bake it first to keep it crisp and golden.
Thick-Cut Bacon:
Six slices, chopped. Cook until crisp. Don’t rush this part. You want real crunch, not soggy bacon regrets.
Yellow Onion:
One small, finely diced. Cook it low and slow in those bacon drippings. That sweetness pulls everything together.
Eggs:
Go with three large ones. They’re the glue for your creamy filling.
Heavy Cream
One and a quarter cups. Cream makes it luscious. Milk won’t cut it the same way.
Salt and Black Pepper:
Just a pinch of salt and a little pepper to taste. Let the bacon and cheese do most of the flavor work.
Nutmeg:
A whisper of this warm spice lifts the whole dish. Just an eighth of a teaspoon does the trick.
Gruyère Cheese:
One cup, shredded. It’s nutty and melts like a dream. Swiss cheese can stand in if you need it to.

4) How to Make Classic Quiche Lorraine

Step 1. Preheat the oven to 375°F. Place your blind-baked crust on a baking sheet, ready to be filled.

Step 2. Cook the chopped bacon in a pan over medium heat. Once crispy, scoop it out with a slotted spoon and let it drain.

Step 3. Sauté the diced onion in the bacon grease until it’s golden and soft. That’s where the flavor magic happens.

Step 4. In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until everything is well blended and silky.

Step 5. Scatter the bacon and onion over the pie crust. Then layer the cheese on top of that beautiful base.

Step 6. Pour the egg mixture gently into the crust. Let it settle into every nook and cranny.

Step 7. Bake for 45 to 50 minutes. The center should be just set, and the top lightly golden. Cool before slicing. Trust me, it’s worth the wait.

5) Tips for Making Classic Quiche Lorraine

Start with a solid crust. Whether you’re going homemade or grabbing one from the store, blind baking is key. No one wants a soggy bottom.

Don’t overmix the eggs. Just whisk them enough to combine with the cream. Overdoing it adds air, which can mess with the texture.

If your cheese is pre-shredded, double-check that it’s not coated in anti-caking powder. That stuff stops the cheese from melting as smoothly. A quick grating session makes a difference.

6) Making Classic Quiche Lorraine Ahead of Time

You can bake it a day ahead and reheat slices in the oven. It tastes just as good—some even say better—the next day.

Or prep all the parts ahead. Cook the bacon, chop the onion, grate the cheese. Then assemble and bake when you’re ready. That’s weeknight dinner made simple.

This recipe is one of those easy recipes for dinner that rewards you for thinking a step ahead.

7) Storing Leftover Classic Quiche Lorraine

Wrap leftovers tightly and store in the fridge. They’ll keep for three days and reheat well in the oven or toaster oven.

Avoid the microwave if you want that crust to stay crisp. No one likes rubbery eggs and limp pie.

Freeze individual slices for quick meals. They thaw overnight and heat up beautifully for breakfast or lunch.

8) Try these breakfast recipes next!

9) Classic Quiche Lorraine Recipe