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Quiche Lorraine

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Quiche Lorraine is a delicious, filling recipe perfect for breakfast, brunch, lunch, or dinner! I know they’re traditionally served as a breakfast or lunch food, but this hearty and yummy meal is really quite perfect for any situation. 


Main image for quiche lorraine of quiche in pie plate.


This is one of my go-to recipes for any brunch-type situation; baby showers, bridal showers, church luncheons or socials — the list goes on and on.

I love how simple it is to whip up a yummy quiche lorraine, and yet it still has a bit of elegance that you don’t always get with easy to make foods. 

With rich, custardy filling, a flaky pastry crust, and delicious savory ingredients you really can’t go wrong with this tasty quiche!

I could literally eat it all day and never get sick of it, it’s that good. 


foil and dried beans in pie crust for a blind bake.


What is quiche lorraine?

A quiche is from France and consists of a pastry crust filled with a savory custard or egg mixture and other additional meats, cheeses, and/or vegetables. 

Quiche lorraine is probably the most well-known variety and includes bacon


onions and leek mixture place in the blind bake


What does quiche lorraine have in it?

To be considered a “quiche lorraine recipe,” there must be some form of bacon included. To make this you’ll need the following ingredients: 

  • Pie crust – boxed works great, or you can make it yourself. Personally, I haven’t noticed enough of a difference between a quality ready-made pie crust and my own homemade ones to make it worth the extra effort! 
  • Bacon – a classic quiche lorraine just isn’t without BACON! 
  • Leeks – just use the white and pale green parts. While leeks have great flavor (read more about them on our All About Onions page), you can also sub green onions. 
  • Onion – I prefer to use sweet or yellow onions for this recipe. 
  • Salt and pepper – I especially love using freshly ground pepper in this recipe for the freshest flavor! 
  • Cayenne pepper – a little goes a long way and adds a bit of subtle heat.
  • Eggs – you’ve got to have eggs as one of your quiche ingredients! 
  • Egg yolks – egg yolks are one of the main ingredients for custard and provide structure for the quiche. 
  • Heavy cream – cream and eggs are the foundation for any custard. 
  • Milk – milk helps keep everything delicious and moist. 
  • Fresh thyme – I love the lemony undertones and flavor of fresh thyme, but you can also use dried if needed. 
  • Gruyere cheese – while I LOVE gruyere for this recipe, if you don’t have it or don’t love it, swiss is a good substitute. 



Bacon added on top of leeks


How do you make quiche lorraine? 

Now that you’ve gathered all your tasty ingredients, you’re probably wondering how to make quiche lorraine — look no further, my friends! 

One of the things I love about this is it’s an EASY quiche lorraine recipe, but with beautiful results that look like they took a lot more effort than they actually did. 

  1. Bake pie crust. 
  2. Cook bacon. 
  3. Saute seasoning vegetables in bacon grease. 
  4. Whisk custard ingredients together. 
  5. Layer egg mixture, vegetables, bacon and cheese. 
  6. Bake until set. 
  7. Enjoy

When I make this recipe, I typically use a regular pie tin because that’s what I have and prefer, but there are several different types of pans that work great when making quiche! 

A tart or quiche pan works great as well. You can also make deep dish quiche lorraine using a springform pan. Cake pans work just fine, as do brownie pans! That’s right, you don’t necessarily have to have a circular quiche! 


cheese added on top of bacon


How to store quiche lorraine?

Wrap your leftover quiche tightly in foil or plastic wrap and store in the refrigerator for up to 3 days. Reheat individual slices in the microwave (quickest option) or in the oven/toaster oven. 

If you’re reheating in the oven or toaster oven, be sure to cover the piece tightly with foil to help it heat faster and prevent it from drying out. 


egg cream mixture poured over onion bacon layers.


Can you freeze quiche lorraine?

Yes, you can freeze your leftover quiche (or make it ahead and freeze it for later)!

Quiche lorraine can be frozen before or after baking, though I think it’s easier to freeze it once it’s been baked. Stored properly, a frozen quiche lorraine will last 2-3 months. 

To reheat a baked and frozen quiche, simply cover tightly with foil and bake until heated through. This will take about an hour for a whole quiche, and 10-15 minutes for individual slices. 


zoomed out image of quiche fresh out of the oven.


What goes with quiche lorraine?

Quiche lorraine is the ultimate breakfast or brunch recipe … but it’s also great for lunch or dinner (brinner — breakfast for dinner — is what we like to call it in my family).

I especially love to serve this recipe at baby or bridal showers, though any occasion is a good occasion for quiche! 

If you’re going with the brunch theme, a light green or fruit salad is a great complement to your quiche lorraine.

Also consider lemonade or tea as a drink to go with it! Other great options are a vegetable soup or tasty breads or muffins. 


quiche still in pie plate with a single slice removed.


Check out some of our favorite recipes below: 


Single slice of quiche on a plate with remaining in the background


Whether you’re looking for the perfect addition to a party you’re planning or you just want a delicious and filling meal for the family, this quiche lorraine recipe is the one for you!

The flavor is incredible and makes it far and away one of my favorite breakfast/brunch/lunch/anytime dishes to enjoy! 


Yield: 8 slices

Quiche Lorraine

Single slice of quiche on a plate with remaining in the background

Quiche Lorraine is a delicious, filling recipe perfect for breakfast, brunch, lunch, or dinner!

Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 45 minutes


  • 1 (9 inch) unbaked pie crust (boxed or homemade both work)
  • 8 slices bacon, cut into 1 inch pieces
  • 1/2 cup leeks, diced (white and pale green parts only) *If you do not have leeks, than use 1/2 cup of diced green onions
  • 1/2 cup yellow onion, diced
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or more to taste
  • 3 eggs, whole
  • 2 egg yolks
  • 1 cup heavy whipping cream
  • 3/4 cup milk
  • 1 teaspoon chopped fresh thyme (dried if you don't have fresh)
  • 6 ounces shredded Gruyere cheese (Swiss if you can't get Gruyere)


  1. Preheat oven to 425 degrees F.
  2. Roll pie dough to fit a 9 inch deep dish pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking.
  3. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights.
  4. Bake in the preheated oven for 7 minutes.
  5. Remove foil and weights and bake until golden brown, about 5 minutes.
  6. Reduce oven to 325 degrees F (165 degrees C).
  7. Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes.
  8. Remove bacon from pan to drain.
  9. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.
  10. Add leeks, onion, salt, black pepper, and cayenne pepper.
  11. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.
  12. Whisk eggs, egg yolks, cream, and milk together in a large bowl.
  13. Add thyme and stir to combine.
  14. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust.
  15. Top with 1/3 cooked bacon and 1/3 Gruyere cheese.
  16. Ladle in half the egg mixture.
  17. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese.
  18. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.
  19. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes.
  20. Allow to cool slightly before serving.


Some readers have said this is perfect just the way it is. Others thought there was too much thyme. Keep this in mind when making. If you like thyme, leave it as it is. If thyme is not a favorite flavor for you, then put 1/2 teaspoon thyme in quiche!
If you don't know what to do with the left over egg whites, make one of our delicious coconut macaroons!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 422Total Fat: 32gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 190mgSodium: 547mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 17g
Recipe adapted from: All Recipes

Originally Posted: July 8, 2014

Text & Photos Updated: March 28, 2018

Photos & Text Updated: September 29, 2021

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Friday 3rd of November 2023

This has become my go-to Quiche Lorraine recipe! We love the leek-onion flavor as well as the layering of ingredients.

Mrs. Bell

Sunday 18th of June 2017

I have this pinned as a favorite. The recipe is perfect and I have made it about 20x. I always have to make 4 because my daughter and husband eat one a piece! You're absolutely right, this makes a wonderful all day meal. We put fruit with it for breakfast, a small salad with it for lunch, and if we do some for dinner we simply eat some sort of roasted veggies with it. ?


Sunday 18th of June 2017

Mrs. Bell you've put a smile on my face! Thank you for taking the time to write your comment! It truly has made my day!


Saturday 25th of June 2016

I want to thank you for posting such a great recipe. Its easy to make yet delicious. I've made it several times and everyone loves it.


Sunday 3rd of July 2016

Sugey, you've made my day! LOVE this comment! I've actually been craving this recipe and will have to whip it up soon! I agree that is so so easy and very delicious!


Wednesday 13th of January 2016

Made this tonight (without the Tyme) and it was amazing!!!!! So yummy


Thursday 14th of January 2016

Thank you so much for leaving your comment! You've just made my day! I agree that this quiche is top notch and amazing! I hope you'll try a few of our other recipes too!


Wednesday 11th of November 2015

When you had it the following day did you eat/serve it cold or warm it up? If warm, is a stove or microwave better. I want to make this the night before a party.

Thank you!


Friday 27th of November 2015

Hi Christine. Would you judge me harshly if I said I nuked it in the microwave? You can certainly bake it for 20 minutes to rewarm it up but if you're just doing 1 serving, it tasted great nuked!

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