Can I use milk instead of half-and-half?

Milk can be used in a pinch, but the result won’t be as creamy or rich. Half-and-half or even a mix of cream and milk gives you that signature luscious texture.

Do I have to prebake the pie crust?

Yes, prebaking (blind baking) the pie shell keeps the bottom crisp and prevents a soggy, undercooked crust. It’s an extra step, but well worth it.

Can I add vegetables to the quiche?

Absolutely! Sautéed spinach, mushrooms, or even leeks make delicious add-ins—just be sure to cook and drain any veggies first so the filling isn't watery.

Is Quiche Lorraine served warm or cold?

It’s traditional to serve quiche warm or at room temperature, but it’s delicious even cold from the fridge. It all comes down to your preference and occasion!

Quiche Lorraine Recipe

Name: Quiche Lorraine Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 1 all-butter 9-inch single crust pie shell; 2 cups half-and-half; 4 eggs; 1 teaspoon white pepper; 1 cup Swiss or Gruyere cheese; 12 ounces bacon, sliced in half; ⅓ cup diced yellow onion

Take a little trip to France without leaving your kitchen! Classic, rich, and irresistibly savory, this Quiche Lorraine recipe is a must-have for anyone who loves hearty, cheesy comfort food that’s not at all fussy to make. Quiche Lorraine blends crispy bacon, creamy custard, and nutty Swiss or Gruyere cheese in a flaky pie shell—perfect for brunch, lunch, or even a quick weeknight dinner. If you’ve ever been intimidated by quiche, let this recipe win you over with its foolproof instructions and seriously impressive flavor!

Why You’ll Love This Recipe

Fast and Simple: Don’t be fooled by the elegant French name! This recipe is easy enough for even the busiest weeknight, especially if you use a pre-made pie crust.
Versatile: Serve it warm or at room temperature; it’s just as tasty either way.
Crowd-Pleaser: Flaky pastry, a creamy, cheesy filling, and plenty of crispy bacon—what’s not to love? Even picky eaters can’t resist.
Make-Ahead Friendly: Quiche is an ideal prep-ahead dish, making life a lot less stressful for brunches and quick meals.

Ingredients You’ll Need

Before you get started, here’s a friendly rundown of what you’ll need and why each ingredient matters:

All-Butter 9-Inch Pie Shell: The foundation! Buttery, flaky crust is non-negotiable here. Store-bought or homemade, it’s all good.
Half-and-Half: Adds a rich, silky texture to the custard. Regular milk won’t quite give you that creamy finish.
Eggs: The superstar of any quiche, binding everything together while giving that soft, just-set texture.
White Pepper: Much milder than black, with a subtle heat that never overwhelms.
Swiss or Gruyere Cheese: Their nutty, melty qualities are essential. Gruyere leans deeper, Swiss is classic—take your pick!
Bacon: Smoky, salty, and utterly essential. Quiche Lorraine without bacon is just not the same.
Yellow Onion: Sautéed in bacon fat for extra flavor and a hint of sweetness.

Tip: Use ‘thick-cut’ bacon for bigger, more satisfying bites. Likewise, don’t skimp on the cheese—your tastebuds will thank you.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Why not make this recipe your own? Here are some smart and delicious twists:

Vegetarian Swap: Skip the bacon and add sautéed spinach, mushrooms, or even roasted red peppers for a colorful, hearty veggie quiche.
Cheese It Up: Swap Swiss or Gruyere for cheddar, fontina, or even blue cheese if you like big flavors.
Mix Up Proteins: Cooked ham, chopped turkey, or smoked salmon can take this in a new direction.
Herby Touch: Try adding fresh chives, parsley, or tarragon for a burst of freshness and a pop of color.
Crustless: For a lower-carb option, simply pour everything into a well-greased pie plate without the crust.

How to Make Quiche Lorraine

Ready for the easiest quiche of your life? Here’s the game plan:

Step 1: Prepare the Pie Shell

Preheat your oven to 350°F. If you’re using a frozen crust, pre-bake it for 40 minutes (following package or recipe instructions). This step guarantees a crisp bottom—no sogginess!

Step 2: Mix Up the Custard

While your shell bakes, whisk the half-and-half, eggs, and white pepper together in a bowl. Set this aside—you want everything ready to go once your crust is out.

Step 3: Cook the Bacon and Onion

In a large skillet over medium heat, fry your bacon until beautifully browned. Transfer bacon to a paper-towel-lined plate, then save just a tablespoon of the rendered fat (this is pure flavor gold) and give the pan a wipe.

Return that bacon fat to the pan and add your diced yellow onion, cooking until tender and a little sweet—about 4-5 minutes. Set those aside.

Step 4: Assemble the Quiche

Raise the oven temp to 375°F. Set the pre-baked pie shell on a sheet pan (trust me, this makes things so much easier to handle). Scatter cheese on the bottom, then add the bacon and onion evenly over it.

Now, slowly pour your egg mixture over everything—pour gently to let the custard fill in all the nooks.

Step 5: Bake

Slide the quiche (on its sheet pan) into the oven and bake for 30-35 minutes. You want the top puffed, slightly golden, and the innards just barely set with a subtle jiggle in the center.

Step 6: Cool & Serve

Let it cool on a rack so the custard finishes setting. Slice up and serve warm, or let it come to room temperature—either way, it’s divine.

Pro Tips for Making the Recipe

Blind Bake the Crust: Never skip pre-baking. It’s what stands between you and a soggy bottom.
Pour Custard Slowly: Pouring gently gives a neater result and stops the filling from displacing the tasty bits.
Let It Rest: Allowing the quiche to cool for at least 10 minutes after baking lets the eggs finish setting, making slicing easier.
Use a Sheet Pan: This not only catches drips but also makes moving the quiche around the kitchen much safer.
And always use the best cheese you can get your hands on—the difference is noticeable!

How to Serve

Quiche Lorraine shines as the star of brunch, cut into hearty wedges and paired with a lightly dressed green salad. Serve it for lunch with a crisp white wine, or round out a weeknight dinner with roasted asparagus or a simple tomato salad.

Brunch: Add a fruit salad and fresh coffee for a perfect weekend spread.
Lunch: Pair with a cup of soup or mixed greens with a bright vinaigrette.
Dinner: Serve with roast potatoes or a tangy slaw.

Leftovers also make a perfect midday snack or packed lunch the next day—just saying!

Make Ahead and Storage

Storing Leftovers

Wrap leftover quiche tightly in foil or plastic wrap and keep it in the refrigerator for up to 3 days. The flavors only get better after a night in the fridge.

Freezing

Quiche freezes beautifully. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat slices in a 325°F oven for about 15 minutes, or until just warmed through. Avoid microwaving if you can—it keeps the pastry crisper and the custard creamy.

If serving from the fridge, letting it come to room temperature for 15-30 minutes brings out its best texture and flavor.

FAQs

Can I use milk instead of half-and-half?

Milk can be used in a pinch, but the result won’t be as creamy or rich. Half-and-half or even a mix of cream and milk gives you that signature luscious texture.
Do I have to prebake the pie crust?

Yes, prebaking (blind baking) the pie shell keeps the bottom crisp and prevents a soggy, undercooked crust. It’s an extra step, but well worth it.
Can I add vegetables to the quiche?

Absolutely! Sautéed spinach, mushrooms, or even leeks make delicious add-ins—just be sure to cook and drain any veggies first so the filling isn’t watery.
Is Quiche Lorraine served warm or cold?

It’s traditional to serve quiche warm or at room temperature, but it’s delicious even cold from the fridge. It all comes down to your preference and occasion!

Final Thoughts

If you’ve ever wanted to impress with almost no stress, this Quiche Lorraine is the recipe to try. It’s quick, incredibly satisfying, and endlessly adaptable to whatever you have on hand. Break out your favorite pie dish, gather up those simple ingredients, and get ready for a meal that makes every day feel just a little bit more special. Give this recipe a go—you’ll want to make it again and again!