Go Back

Classic Quiche Lorraine for Easy Recipes for Dinner

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.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Breakfast
Cuisine: French
Keywords: bread easy recipes, easy breakfast recipes, easy lunch recipes, easy recipes for dinner, quick and easy recipes, sweet easy recipes, vegan easy recipes
Servings: 8 slices
Author: Elena

Ingredients

  • 1 9-inch deep-dish pie crust (homemade or store-bought, blind baked)
  • 6 slices thick-cut bacon, chopped
  • 1 small yellow onion, finely diced
  • 3 large eggs
  • 1 ¼ cups heavy cream
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 1 cup shredded Gruyère cheese (or Swiss)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon and drain on paper towels.
  3. In the same skillet, sauté the diced onion in the bacon drippings until soft and golden, about 5-7 minutes.
  4. In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
  5. Spread the cooked bacon and onion evenly over the bottom of the blind-baked pie crust.
  6. Sprinkle shredded cheese on top of the bacon and onions.
  7. Pour the egg mixture evenly over the fillings.
  8. Bake the quiche for 45–50 minutes, or until the center is just set and the top is golden.
  9. Cool for at least 15 minutes before slicing and serving. Serve warm or at room temperature.

Notes

You can use half-and-half instead of heavy cream for a lighter version. Swap the Gruyère with sharp cheddar or mix in a little parmesan for a saltier bite. Leftovers keep in the fridge for up to 3 days and reheat beautifully in the oven.