Quiche Lorraine Recipe

This Quiche Lorraine is made with a delicious buttery crust and an assortment of spring vegetables, cheese, and crispy bacon!

If you’re making this quiche recipe for a brunch gathering, be sure to throw in some homemade buttermilk pancakes or brioche french toast on the menu.

Recipe Details

A traditional Quiche Lorraine is made with a pastry crust, an egg custard, and some smoked bacon. I love this recipe because adding extra vegetables and cheese definitely brings this easy dish to a whole new level.

• TASTE: This Quiche Lorraine is savory and scrumptious. The sweet cherry tomatoes, savory bacon, and buttery crust are so good.
• TEXTURE: With fluffy eggs, crisp bacon bits, gooey cheese, and lots of sauteed vegetables in a flaky crust, this breakfast has it all.
• TIME: This recipe takes 2 hours 20 minutes to make.
• EASE: There are a fair amount of steps to this dish, but they’re really simple. Just follow this recipe for the most delicious Quiche Lorraine.

Ingredient Notes

For the crust

• Dry ingredients- All-purpose flour and Salt.
• Unsalted cold butter– Keep it cold until you use it.
• Cream cheese– Also add it cold from the fridge.
• Eggs– These act as a binder in the dough.

For the quiche

• Bacon- Any kind you like is fine, thick-cut, thin, or even turkey bacon.
• Olive oil– This is used when sauteing the vegetables.
• Vegetables- Garlic cloves (minced), Zucchini (sliced), Cherry tomatoes (sliced), and Asparagus (washed and cut).
• Eggs– These are the base for this Quiche Lorraine.
• Seasonings- Salt and Black pepper are all we need.
• Heavy cream– This adds a creamy element to the quiche.
• Cheese- Parmesan cheese and Mozzarella cheese

Add-ins and Substitutions

• Substitute other vegetables- You can really make this Quiche Lorraine with any veggie you like, such as spinach, broccoli, squash, brussels sprouts, caramelized onions, shallots, or green beans.
• Add more meat- Try this recipe with some ground sausage, cubed ham, or ground beef.
• Make it gluten-free- Either use a store-bought gluten-free pie crust, or use gluten-free flour when making your crust.
• Use other cheeses- Make this with other cheeses, such as swiss cheese, jack, cheddar, asiago, ricotta. or gruyère cheese.

How to Make Quiche Lorraine

• Start making the dough. Combine the COLD butter and cream cheese with the flour using a pastry cutter. Keep working the ingredients together until the butter gets down to the size of a pea.
• Add in the eggs. Make sure the eggs are lightly whisked beforehand and work them in with your hands until the dough begins to take shape.

• Roll out the dough. You’ll want to do this using a rolling pin. I find it easier to roll out the dough into some parchment paper so you can easily transfer it to the fridge to stiffen the butter again.
• Form the pie crust. Now, press the pie crust into a 9-inch spring form pan then trim the edges along the rim. Then place the crust in the freezer for at least 30 minutes to firm up the butter.
• Bake it. Once your crust is chilled, thoroughly prick the bottom and sides of the shell with a fork. Then line the crust with parchment paper and then fill it with pie weights or dry beans. Then bake the crust at 400 degrees Fahrenheit for 20 minutes. Remove the parchment paper and pie weights and bake for another 12-15 minutes.

• Cook the bacon. Cook the bacon on a baking sheet at 400 degrees Fahrenheit for about 15-20 minutes flipping halfway through or cook it until golden and fully cooked. Let it cool, then chop it into small pieces.
• Sautee the veggies– Slice up the zucchini and cherry tomatoes and saute them with the minced garlic and hot oil in a large skillet.

Pro Tip: Place the bacon on a rimmed baking sheet lined with foil for easy clean up.

• Combine eggs with cream and spices– Make sure to use heavy cream for the ultimate creamy custard flavored egg base.
• Fill the baked crust and bake again– After you’ve blind-baked your quiche crust, you can fill it with the egg mixture, bacon, veggies, and cheeses.

• Bake the Quiche Lorraine. Bake it at 350 degrees Fahrenheit for 45-55 minutes or until lightly browned and set in the middle and no longer jiggles. Cool for about 15 minutes before serving.

Recipe Tips

• Use cold butter and cream cheese in the crust- This will keep it from melting right away so it makes the crust extra flaky. This is why you freeze it before baking, too.
• Poke holes in the crust- Doing this will allow steam to evaporate so the crust doesn’t puff up.
• Keep the crust from getting soggy- Blind bake the crust by baking it before adding the filling. Then brush it with a simple egg wash to create a semi-moisture-proof barrier so that the eggs don’t make it too wet.
• Cut the veggies to a uniform size- When it comes to the larger veggies, like zucchini and asparagus, make sure to cut them about the same size as the tomatoes so each slice has a little of everything.

FAQs

Serving Suggestions

This Quiche Lorraine recipe is so versatile, you can serve it with many other breakfast favorites. Enjoy it with cinnamon rolls, pancakes, bacon, and more.

• Pancakes: Enjoy a slice of this quiche with some Blueberry Ricotta Pancakes, Buttermilk Pancakes, German Pancakes (VIDEO), or Cottage Cheese Pancakes.
• Potatoes: Serve it with some Parmesan Roasted Potatoes, Baked Potato Soup, Air Fryer Potato Wedges, or Crispy Air Fryer Baby Potatoes.
• Waffles or Cinnamon rolls: Pair your quiche with the Best Homemade Cinnamon Rolls (VIDEO) or these Buttery Belgian Liege Waffles.
• Meats: Serve it with some Homemade Biscuits and Gravy, Crispy Air Fryer Bacon, or Garlic Butter Steak Bites.

Make This Recipe in Advance

Make ahead: You can easily make a quiche in advance for easier breakfast prep the next morning. I highly recommend baking it completely and just leaving it in the fridge to cool overnight. Then all you need to do it reheat it in the oven the next day! You don’t want to leave an unbaked quiche overnight since the uncooked eggs will soften up your crust and make a soggy mess.

Storing: After the Quiche Lorraine has been baked and cooled, you can cover it with plastic wrap and keep it refrigerated for up to 5-7 days. To reheat, place the cold quiche into a baking sheet and warm it in the oven at 350 degrees Fahrenheit for about 15 to 20 minutes. 

Freeze: You can freeze this dish before or after it’s been baked. Before baking, place it carefully in the freezer until the filling is solid, then cover with plastic wrap and aluminum foil, or transfer to a ziplock bag. It will keep for one month. Freezing after baking will last for up to 3 months. Thaw and reheat.

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Full Recipe Instructions

Quiche Lorraine Recipe

This Quiche Lorraine recipe is a scrumptious combination of flakey buttery crust filled with fresh spring vegetables, bacon, cheese, and eggs.

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, French

Prep Time: 50 minutes minutes

Cook Time: 1 hour hour

chill time: 30 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 6

Calories: 893.32kcal

Author: Dina

Equipment

• ▢
  1 9-inch Springfrom pan
• ▢
  Parchment paper
• ▢
  Rolling Pin

Ingredients

For the crust

• ▢ 1 tsp salt
• ▢ 2 cups all-purpose flour
• ▢ 3/4 cup unsalted cold butter (12 Tbsp)
• ▢ 2 Tbs cream cheese
• ▢ 2 large eggs

For the quiche

• ▢ 6 slices bacon of your choice
• ▢ 2 Tbsp olive oil
• ▢ 2 cloves garlic minced
• ▢ 1 1/2 cup sliced zucchini
• ▢ 1 cup sliced cherry tomatoes
• ▢ 6 eggs
• ▢ 1 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 1 1/2 cup heavy cream
• ▢ 1 cup asparagus washed & cut
• ▢ 1/2 cup Parmesan cheese grated
• ▢ 1 cup mozzarella cheese shredded

US Customary – Metric

Instructions

• Start out with making the crust by combining the flour and salt in a large bowl.
• Shred the cold butter and break the cream cheese into small pieces. Then add them both to the flour. If you don't want to shred the butter you can just cut it into the flour with a pastry cutter. Or you can mix everything together in a food processor to save time.
• Using a pastry cutter or your clean hands, work the butter and cream cheese into the flour.
• Lightly beat 2 eggs in a separate bowl and add them to the butter and flour mixture. Mix the dough with your hands until it begins to take shape.
  
• Place the dough onto a sheet of parchment paper and use a rolling pin to roll it out to a circle about 15 inches in diameter.
• Now, press the pie crust into a 9-inch spring form pan then trim the edges along the rim. Then place the crust in the freezer for at least 30 minutes to firm up the butter.
• Once your crust is chilled, thoroughly prick the bottom and sides of the shell with a fork. Then line the crust with parchment paper and then fill it with pie weights or raw beans. Then bake the crust at 400 degrees Fahrenheit for 20 minutes. Remove the parchment paper and pie weights and bake for another 12-15 minutes.
  
• Place the bacon on a rimmed baking sheet lined with foil (for easy clean up) and cook at 400 degrees Fahrenheit for about 15-20 minutes flipping halfway through or cook it until golden and fully cooked. Let it cool, then chop it into small pieces.
• Meanwhile, in a pan heat olive oil to medium-high heat, then quickly sauté the minced garlic, sliced zucchini, and cherry tomatoes for about 2-3 minutes. Then remove from heat.
  
• Then in a large bowl, whisk 6 large eggs with salt, pepper, and heavy cream.
• Then add the bacon, sautéed vegetables, freshly chopped asparagus, grated Parmesan, and shredded mozzarella cheese. Mix to combine.
  
• Pour the egg filling into the baked pie shell and bake at 350 degrees Fahrenheit for 45-55 minutes or until lightly browned and set in the middle and no longer jiggles. Cool for about 15 minutes before serving. Note: every oven runs differently, so bake times may vary.
  

Notes

• Use cold butter and cream cheese in the crust- This will keep it from melting right away so it makes the crust extra flaky. This is why you freeze it before baking, too.
• Poke holes in the crust- Doing this will allow steam to evaporate so the crust doesn’t puff up.
• Keep the crust from getting soggy- Blind bake the crust by baking it before adding the filling. Then brush it with a simple egg wash to create a semi-moisture-proof barrier so that the eggs don’t make it too wet.
• Cut the veggies to a uniform size- When it comes to the larger veggies, like zucchini and asparagus, make sure to cut them about the same size as the tomatoes so each slice has a little of everything.

Nutrition

Calories: 893.32kcal | Carbohydrates: 38.35g | Protein: 24.12g | Fat: 72.46g | Saturated Fat: 38.52g | Cholesterol: 401.01mg | Sodium: 1499.68mg | Potassium: 348.31mg | Fiber: 1.81g | Sugar: 1.88g | Vitamin A: 2447IU | Vitamin C: 7.58mg | Calcium: 292.16mg | Iron: 3.85mg

Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!

This recipe was originally posted on  Apr 30, 2018, we’ve tweaked it a bit since then.

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Dina

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

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