This Easy Quiche Lorraine with Bacon is a savory breakfast or brunch that everyone will want a piece of! It’s made with a refrigerated pie crust, eggs, bacon, cheese, veggies and your favorite seasonings.
Easy Bacon Quiche Lorraine Recipe
There are so many amazing ways to prepare eggs, and quiches are among my favorites! This one-pan wonder is the ultimate breakfast or brunch for those lazy weekends. If you have kids, they can get involved, too! Whether it’s layering the bacon and veggies, or cracking the eggs, this recipe is family friendly in every way.
I like to season this quiche with a dash of cayenne pepper for a lovely touch of heat. But, you can use another seasoning of choice, if you’d like. It’s easy to customize this quiche according to your tastes and preferences!
What is Quiche Lorraine?
Quiche Lorraine came to the United States from France in the 1950’s. It’s traditionally made with eggs, heavy cream, cheese, and bacon, to form a custard that’s baked to perfection! AND, all of this sits on top of a flaky, buttery pie crust. Yum! 😋
This quiche lorraine recipe throws some veggies into the mix in the form of onions and shallots. It also uses a pre-made pie crust to make it that much easier. You can use whichever brand you like or make one from scratch!
What You’ll Need
We’ve already touched on most of the ingredients in this recipe, but here’s a detailed list for your convenience:
- Pie Crust: Frozen or refrigerated.
- Bacon Slices: Cooked. You can use additional bacon to garnish the quiche, if desired.
- Shallots: Thinly chopped or grated.
- Green Onions: Sliced.
- Eggs: You’ll need 4 large eggs.
- Heavy Cream: Or half and half.
- Sea Salt: About 1/4 teaspoon.
- Cayenne Pepper: Feel free to omit or substitute this, if desired.
- Swiss Cheese: Shredded. You can use another kind of cheese if you’d like.
How to Make Quiche Lorraine with Bacon
Quiche Lorraine is super easy to make – the bulk of the recipe time is alloted to baking. You just have to layer everything up in the pan!
- Prep for Baking: Preheat the oven to 350°F. If you’re using a frozen pie crust, place it on the counter to thaw.
- Assemble Crust in Pan: Gently press the thawed pie crust into a lightly greased quiche baking pan. Poke a few holes on the bottom of the crust dough to ensure even baking. Place the pie pan on a baking sheet to make transferring to the oven easier.
- Layer Bacon & Veggies: Chop your cooked bacon and place it on top of the pie crust. Next, sprinkle your chopped shallots, green onions and shredded cheese over the bacon.
- Combine Eggs, Cream & Seasonings: In a medium bowl, add the eggs, heavy cream, cayenne pepper and salt. Whisk with a fork until fully combined. Pour the egg mixture over the top.
- Bake: Slide the baking sheet (with the prepared quiche pan on it) into the oven and bake for 45 minutes, or until the center has set and the edges of the crust are browned.
- Let Cool: Once finished, remove your quiche from the oven and let it cool for 10 minutes before slicing. Enjoy!
Tips for Success
Before you get cooking, be sure to check out my recipe tips and tricks below!
- Poke Holes in Crust: I urge you not to skip this step. Poking a few small holes in the bottom of your pie crust will prevent it from cooking unevenly.
- Use a Baking Sheet: If you place your quiche pan or foil pan on top of a baking sheet, it’ll be much easier to get it in and out of the oven.
- Don’t Underbake: Be careful not to underbake or overbake your quiche. Once it barely wiggles and the crust is golden brown, remove it from the oven.
- Enjoy Hot or Cold! Quiche lorraine is delicious while it’s warm, but you can also enjoy this dish cold or at room temperature! Try it at different temperatures and see which you prefer.
If you’re planning to serve this bacon quiche for a big family brunch, you probably want to include some other dishes as well. Here are my top recommendations!
- Zucchini Fries: A tasty alternative to breakfast potatoes, these Crispy Air Fryer Zucchini Fries are done in 20 minutes! They’re flavored with parmesan cheese, Italian seasoning and sweet or smoked paprika.
- Fruit Salad: I love a good meal that pairs a savory dish with a sweet one. This easy Fruit Salad with Honey Lime Dressing is the ultimate summer side dish to serve alongside quiche lorraine!
- Mimosas: If you’re brunching with adults, mimosas are probably already part of the equation. Why not level up your drink menu with these delightful mango-orange Sunrise Mimosas?!
How to Store and Reheat Extras
- Once the quiche has cooled completely, place leftovers in an airtight container. Refrigerate for up to 4 days.
- You can enjoy your quiche cold or heat it, covered with foil, in a 300°F oven for about 35 minutes, until the center is warm.
- Individual slices can be warmed up in the microwave.
Can I Freeze this Bacon Quiche?
- Absolutely – bacon quiche lorraine freezes well for up to 3 months. Once fully cooled, wrap it tightly in plastic wrap to avoid freezer burn.
- Thaw it out completely in the fridge before consuming or reheating. Follow reheating instructions above.
Easy Quiche Lorraine with Bacon
- Preheat the oven to 350°F. If using frozen pie crust, place on the counter to thaw.
- Gently press the thawed pie crust into a lightly greased quiche baking pan.Gently poke a few holes on the bottom of the crust dough to ensure even baking. Place the pie pan on a baking sheet to make transferring to the oven easier.
- Chop your cooked bacon and place on top of the pie crust. Next, sprinkle the chopped shallots, green onions, and shredded swiss cheese over the bacon.
- In a medium bowl, add the eggs, heavy cream, cayenne pepper and salt. Whisk with a fork until fully combined. Pour the egg mixture over the top.
- Slide the baking sheet (with prepared quiche pan on it) into the oven and bake for 40 to 45 minutes, or until the center has set and the crust edges are browned.
- Once finished, remove from the oven and let cool for 10 minutes before slicing.
- Garnish with some more bacon, if desired, and serve.
More Brunch Ideas to Try
Who doesn’t love breakfast food? Here are a couple more of my all-time favorite brunch recipes. Enjoy!