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slice of quiche lorraine on a blue plate
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4.50 from 20 votes

Quiche Lorraine Recipe

This Quiche Lorraine recipe is the perfect brunch or breakfast dish. It's savory, cheesy, and incredibly delicious!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Author: Becky Hardin

Equipment

  • Pie Pan

Ingredients

  • 1 9-inch refrigerated pie crust
  • 8 strips bacon
  • ½ cup freshly shredded Swiss cheese
  • ¾ cup freshly shredded Gruyere cheese
  • ¼ freshly grated Parmesan cheese
  • 5 large eggs beaten
  • 1 cup heavy cream
  • 1 cup half-and-half
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt

Instructions

  • For ease in rolling out, remove pie crust from refrigerator 20 minutes before using.
    1 9-inch refrigerated pie crust
  • Preheat oven to 400°F. Fit the pie crust into a 9-inch pie plate, cover, and rest in the refrigerator until the oven has preheated.
    pie crust in a pie pan.
  • Pre-bake the store-bought pie crust according to package directions (approximately 10 minutes); set aside to cool.
    baked pie crust in a pie pan.
  • While crust bakes, prepare the bacon by cutting the strips into ¼-inch slices. Place the bacon in a cold skillet set over medium-low heat and cook until crisp; drain on a paper towel-lined plate.
    8 strips bacon
    bacon crumbles in a frying pan.
  • Lower the oven temperature to 375°F.
  • In a medium bowl, combine the Swiss, Gruyere, and Parmesan cheeses and cooked bacon. Toss to mix.
    ½ cup freshly shredded Swiss cheese, ¾ cup freshly shredded Gruyere cheese, ¼ freshly grated Parmesan cheese
    bacon and cheese in a glass bowl.
  • In a different medium bowl, whisk together the eggs and add the cream, half-and-half, nutmeg, black pepper, and kosher salt.
    5 large eggs, 1 cup heavy cream, 1 cup half-and-half, ¼ teaspoon ground nutmeg, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
    seasoned raw eggs in a glass bowl.
  • Sprinkle the cooled crust with half the cheese/bacon mixture, pour half the egg/cream mixture on top, sprinkle with the remaining half of the cheese/bacon mixture, and finish with the remaining half of the egg/cream mixture.
    unbaked quiche lorraine in a pie crust.
  • Bake at 375°F for 30-45 minutes or until set in the middle. Cover the crust edge after 30 minutes to prevent burning.
    baked quiche lorraine on a white background.

Video

Notes

Storage: Store quiche Lorraine in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 528kcal | Carbohydrates: 17g | Protein: 14g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 233mg | Sodium: 605mg | Potassium: 225mg | Vitamin A: 1010IU | Vitamin C: 0.6mg | Calcium: 165mg | Iron: 1.5mg