This homemade Quiche Lorraine recipe features all of the classic ingredients you love with no unnecessary frills! A flaky pie crust serves as a host to a moist, hearty, and delicious mixture of creamy eggs, cheese, and bacon. Serve this at your next big breakfast with friends and family and watch it disappear!

A fully baked quiche is garnished with parsley.

Quiche Lorraine

Listen, I’ve tried probably a thousand (or more) quiches in my life and I’ve yet to meet one that I haven’t liked. There’s something about fluffy eggs baked on top of pie crust that just does the trick first thing in the morning!

With that being said, in a world full of new and exciting trendy recipes, it’s nice to stick with the classics. And that’s exactly what Quiche Lorraine is – a classic.

Eggs get mixed with half and half to create the best fluffy, yet nice and dense consistency. They’re then baked to perfection atop pie crust with some crispy bacon and Swiss cheese to create the best savory flavor.

When you need something filling in the morning that’s just a step above your usual bacon and eggs, this is the perfect recipe to turn to. Dare I say, it’s even picky-eater approved!

This is a certified classic recipe. Quiche Lorraine was first introduced to the U.S. in the 1950’s and it’s only grown in popularity since then!

Essentially, it’s the blueprint that all other quiche recipes follow. It’s got the perfect balance of creamy eggs, savory bacon, and gooey cheese to really hit the spot every single time. No fuss or frills required!

The ingredients for qiuche lorraine are placed on a woven placemat.

How to Make Quiche Lorraine

You’ll love how quick and easy it is to make your own homemade quiche. You’ll never buy one of those lackluster frozen or refrigerated store-bought ones again!

  1. Bake the crust. Place the pie crust into your dish. Weigh with pie weights. Bake at 425°F for 10 minutes, remove the weights, and let cool to room temperature.
  2. Make the egg mixture. Whisk together the eggs, half and half, and salt and pepper in a mixing bowl. Set aside.
  3. Assemble the quiche. Top the pie crust with about 3/4 cup of Swiss cheese. Arrange the bacon evenly across the cheese. Pour the egg mixture on top of the bacon and sprinkle with the remaining cheese.
  4. Bake. Bake the quiche at 350°F for about 40 minutes. You’ll know the quiche is done baking when it’s beautifully golden brown and puffed.
a piece of quiche is placed on a blue plate.

Tips for the Best Quiche Lorraine

  • Use homemade pie crust. Yes, to answer your question – store-bought pie crust works perfectly fine. However, I prefer to use homemade pie crust if I have enough extra time to make it. It always turns out SO flaky, buttery, and just overall incredible. It really elevates the whole quiche!
  • Shred your own cheese. The pre-shredded baggies of cheese contain an anti-caking powder that prevents the cheese from clumping. When you shred your own cheese, you avoid that powder, so your cheese tastes better and has a much better consistency.
  • So many ways to make bacon! All bacon is good bacon, right? You can cook it in the oven, the microwave, or even make some spicy sweet bacon for added flavor.

How to Store Quiche Lorraine

Once the quiche has totally cooled to room temperature, you can wrap it tightly with plastic wrap or transfer individual pieces to airtight containers. In the fridge, your quiche will stay fresh for up to 4 days. Feel free to reheat it in the microwave in 30 second intervals for the easiest and quickest leftovers. You can also pop it into the oven and let it warm through slowly if preferred.

A piece of quiche is plated with a fork and a side salad.

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A piece of quiche is plated with a fork and a side salad.

Get the Recipe: Quiche Lorraine Recipe

Classic Quiche Lorraine is simple and easy. Made with eggs, cream, bacon, cheese and baked in a buttery pie crust, this savory egg dish is perfect for breakfast, lunch and dinner.
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  • 1 pie crust
  • 5 large eggs
  • 1 cup half and half (or heavy cream)
  • 1 cup shredded Swiss cheese
  • 1/2 cup cooked bacon, chopped
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon fresh ground pepper


  • 1 pie plate


  • Preheat oven to 425˚F
  • Roll out the crust and gently press into a pie plate or 9 inch spring form pan. Weigh down the center with piewieghts or line with parchment and fill with dry beans.
  • Bake the crust for 10 minutes. Remove the pie weights or beans. Cool to room temperature.
  • In a medium bowl, whisk gogether the eggs, half and half, salt and pepper. Set aside.
  • The the crust with 3/4 cup of the cheese and arrange the bacon in an even layer.
  • Pour the egg mixture into the crust and sprinkle with the remaining cheese.
  • Reduce the oven to 350˚F and bake for approximately 40 minutes until the quiche is golden brown and puffed.
  • Serve immediately.


Quiche Lorraine can be served hot or room temperature.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Calories: 582kcal, Carbohydrates: 24g, Protein: 22g, Fat: 43g, Saturated Fat: 18g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 270mg, Sodium: 607mg, Potassium: 276mg, Fiber: 1g, Sugar: 3g, Vitamin A: 747IU, Vitamin C: 1mg, Calcium: 346mg, Iron: 2mg