Quiche Lorraine is delicious for breakfast, lunch or dinner! Easy to make, and filled with bacon, eggs, and cheese… you’re gonna love it!
Quiche Lorraine is a versatile, easy and delicious dish, which can be enjoyed as a main dish or as a side dish! I’ve always wondered “just WHO is Lorraine, and why is HER quiche so famous?” So I did a little bit of research to find out the history of this yummy dish.
Turns out, LORRAINE isn’t a woman (who knew?). It is a region in France that borders Germany. The story goes that in medieval times, this region (originally called Lothringen) was under German rule, and a recipe for a savory cake was created there. The French word “quiche” is derived from the German word “kuchen”, which basically means “cake”. Many years later, after the region had returned to French rule, the “Quiche Lorraine” recipe was “enhanced”, and became the name of this beloved dish.
There are multitudes of quiche recipes with a variety of ingredients created throughout the world, but the Quiche Lorraine remains the most famous and loved. Apparently chef Julia Child is often credited for exposing America to this classic dish, which typically includes pie crust, eggs, bacon (or other meat), and cheese.
We love this dish because it is so EASY to make, and tastes absolutely wonderful! This is my “go-to” favorite quiche, and I’ve been making it for over 40 years! Here’s how to make it:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
A Word About The Pie Crust
For this recipe you can use a homemade 9″ pie shell OR a purchased deep-dish pie shell. Either type will work just fine for this recipe. Of course, a purchased pie shell is quicker and more convenient, but I like to use my Mom’s recipe for homemade pie crusts.
Arrange the prepared pie dough in a 9″ pie pan, and crimp the edges to form a crust. Use the tines of a fork to prick the bottom and sides of the crust (as shown below).
Making The Quiche Lorraine Is EASY!
Preheat your oven to 425°F. Okay… putting this quiche together is EASY! Place the cooked, crumbled crispy bacon on the bottom of the pie shell, spreading to cover. Add the chopped onions, and then top it off with grated Swiss cheese.
Whisk heavy whipping cream, eggs, sugar, salt and cayenne pepper together In a medium bowl, until fully combined. Pour this liquid over the ingredients in the pie shell. The pie shell will be very full!
Carefully give the ingredients a tiny bit of a stir, bringing some of the bacon, onion and cheese up to the surface. You don’t have to mix it up real well, just enough to kind of “marry” the ingredients. Now you’re ready to bake your Quiche Lorraine!
Baking The Quiche Loraine
Carefully place the Quiche Lorraine on the middle rack of a preheated 425°F. oven. Be careful to not slosh it around, because it will be full (just a helpful tip!). Bake at 425°F. for 15 minutes, turn the oven down to 300°F. and continue cooking it for 30 more minutes.
You’ll know it’s done when the top is golden brown and a knife inserted into the middle comes out clean. Transfer the quiche to a wire rack to cool down a bit (still in pie pan). You’ll see how puffy the quiche is, from the hot air inside. The top of the quiche will “flatten” as the air dissipates inside while it cools. That is what it is supposed to do!
Ready To Eat!
Once the top of the quiche has flattened and it has cooled for 10-15 minutes, it’s ready to slice and enjoy! The Quiche Lorraine can be eaten hot, warm, cold, OR at room temperature, whichever way you prefer.
Slice the quiche into 8 portions (or 6 if you want larger pieces!), serve, and enjoy! It’s filled with GREAT flavor, lots of cheese, and yummy bacon. We love this quiche, and have it for breakfast, lunch OR dinner! Cover and store any leftovers in the refrigerator for up to 4-5 days. You can easily microwave leftover pieces of quiche to bring them back to the temperature you prefer!
I really hope you will try this quiche, because it is so good! It is by far the most famous of all quiches, and is a great dish to have around, for a delicious dinner, lunch or breakfast! Thank you for stopping by, and I hope you have a great day. Come back soon!
Looking For More QUICHE Or EGG Recipes?
You can find all of my blog recipes in the Recipe Index, located at the top of the page. I recommend all of my quiche recipes, which include:
- Bacon Broccoli Quiche
- Italian Sausage And Spinach Quiche
- Southwestern Bacon Quiche
- Tomato, Basil and Three Cheese Tart
- Chicken Enchilada Quiche
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Original recipe source: unknown (had the handwritten recipe for over 40 years- no author noted)
Quiche Lorraine is delicious for breakfast, lunch or dinner! Easy to make, and filled with bacon, eggs, and cheese... you're gonna love it!
- 1 9" deep dish pie shell (uncooked) (homemade or store-bought)
- 8 slices cooked bacon (cooked crisp/crumbled)
- ⅓ cup yellow onion (finely chopped)
- 1 cup grated Swiss cheese
- 2 cups heavy whipping cream
- 4 large eggs
- ¼ teaspoon granulated sugar
- ¾ teaspoon salt
- ⅛ teaspoon cayenne pepper
Preheat oven to 425°F.
Use a homemade 9" pie shell OR a purchased deep-dish pie shell. Arrange pie dough in a 9" pie pan; crimp edges to form crust. Use the tines of a fork to prick bottom and sides of the dough. Place cooked, crumbled bacon on bottom of pie shell, spreading to cover. Add onions and Swiss cheese.
In medium bowl, whisk the whipping cream, eggs, sugar, salt and cayenne pepper until combined. Pour over ingredients in pie shell (it will be full). Carefully give ingredients a stir, bringing some bacon, onion and cheese up to the surface.
Carefully place quiche on middle rack of preheated oven. Bake at 425°F. for 15 minutes, turn the oven down to 300°F. and continue cooking it for 30 more minutes. It's done when the top is golden brown and knife inserted into the middle comes out clean. Transfer quiche to wire rack to cool (still in pan). Quiche will be puffy, from the hot air inside. The top of the quiche will "flatten" as air dissipates inside while quiche cools.
After cooling 10-15 minutes, it's ready to slice. Quiche can be eaten hot, warm, cold, OR at room temperature, whichever way you prefer. Slice into 8 portions (or 6 if you want larger pieces), serve and enjoy! Cover leftovers well; can refrigerate for up to 4-5 days. Reheat quiche slices in microwave (to temp. you prefer).
Here’s one more to pin on your Pinterest boards!
I can only use a Recipes that I can print. Is there anyway that your recipes can have a print feature for the recipe part only?
A printable recipe card is always available at the bottom of every post.