This easy Quiche Lorraine with bacon is a savory breakfast or brunch everyone will love. It’s made with a refrigerated or frozen pie crust, eggs, bacon, cheese, shallots and green onions, finished with a touch of seasoning for extra flavor.
Easy Bacon Quiche Lorraine Recipe
Quiche is one of the most satisfying ways to enjoy eggs. This Quiche Lorraine is a one-pan favorite for lazy weekends, family breakfasts, or brunch gatherings. Kids can help with simple tasks like layering the bacon and veggies or whisking the eggs, so it’s a family-friendly recipe.
I like to add a pinch of cayenne for a subtle heat, but you can omit or swap it for your preferred spice. The recipe is very adaptable—swap the cheese or add extra vegetables to suit your taste.
What is Quiche Lorraine?
Quiche Lorraine is a classic French dish that became popular in the United States in the mid-20th century. Traditionally it’s made from a custard of eggs and cream mixed with bacon and cheese, all baked in a flaky pie crust. The result is rich, creamy and comforting.
This version keeps the traditional base while adding shallots and green onions for fresh flavor and uses a store-bought pie crust to save time. If you prefer, you can use your own homemade crust.
What You’ll Need
Here’s a concise ingredient list to prepare this quiche:
- Pie crust: 9-inch, frozen or refrigerated.
- Bacon slices: Cooked and chopped; reserve extra for garnish if desired.
- Shallots: Thinly sliced.
- Green onions: Thinly sliced.
- Eggs: 4 large.
- Heavy cream: 1 1/4 cups (or half-and-half).
- Sea salt: 1/4 teaspoon.
- Cayenne pepper: 1/8 teaspoon (optional).
- Swiss cheese: 1 cup shredded (or another melting cheese).
How to Make Quiche Lorraine with Bacon
This quiche is straightforward: assemble the crust, layer the fillings, pour the custard and bake.
- Prep: Preheat the oven to 350°F. If using a frozen crust, let it thaw on the counter until pliable.
- Fit crust: Gently press the crust into a lightly greased 9-inch quiche or pie pan. Poke a few holes in the bottom to prevent bubbling. Place the pan on a baking sheet for easier handling.
- Layer fillings: Spread the chopped cooked bacon evenly in the crust. Top with shallots, green onions and shredded Swiss cheese.
- Make custard: In a bowl whisk together the eggs, heavy cream, sea salt and cayenne (if using) until well combined. Pour the mixture over the layered ingredients.
- Bake: Bake on the prepared baking sheet for 40–45 minutes, until the center is set and the crust is golden.
- Cool and serve: Let the quiche rest for about 10 minutes before slicing. Garnish with extra bacon if desired.
Tips for Success
Small details make a big difference—here are a few tips to ensure a great quiche:
- Poke holes in the crust: This prevents uneven baking and air pockets.
- Use a baking sheet: Placing the quiche pan on a baking sheet makes it safer and easier to transfer to the oven.
- Bake until set: The quiche is done when the center no longer jiggles and the crust is golden brown.
- Serve hot or cold: Quiche is delicious warm, at room temperature, or cold—choose the temperature you prefer.
Serving Suggestions
Pair this quiche with light sides to round out a brunch menu:
- Zucchini fries: A crispy, savory side that works well in place of potatoes.
- Fresh fruit salad: A bright, sweet contrast to the rich quiche.
- Mimosas: For adult brunches, sparkling juice and orange juice pair beautifully with quiche.
How to Store and Reheat Extras
- Refrigerate cooled leftovers in an airtight container for up to 4 days.
- To reheat a whole quiche, cover with foil and warm in a 300°F oven for about 35 minutes, until heated through.
- Individual slices reheat quickly in the microwave.
Can I Freeze this Bacon Quiche?
- Yes. Wrap a fully cooled quiche tightly in plastic wrap and freeze for up to 3 months to avoid freezer burn.
- Thaw overnight in the refrigerator before reheating using the oven instructions above.
Easy Quiche Lorraine with Bacon
Ingredients
- 1 (9-inch) frozen or refrigerated pie crust
- 8 slices bacon, cooked and chopped, plus more for garnish
- 1/4 cup thinly sliced shallots
- 1/4 cup thinly sliced green onions
- 4 large eggs
- 1 1/4 cup heavy cream or half-and-half
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup shredded Swiss cheese
Instructions
- Preheat the oven to 350°F. If using a frozen pie crust, let it thaw on the counter.
- Press the thawed pie crust into a lightly greased quiche or pie pan and poke a few holes in the bottom. Place the pan on a baking sheet.
- Scatter the chopped cooked bacon in the crust, then top with shallots, green onions and shredded Swiss cheese.
- In a medium bowl, whisk together the eggs, heavy cream, sea salt and cayenne until combined. Pour the mixture over the fillings.
- Bake for 40–45 minutes, until the center is set and the crust is golden brown.
- Remove from the oven and let cool 10 minutes before slicing. Garnish with extra bacon if desired and serve.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
More Brunch Ideas to Try
If you enjoyed this recipe, try one of these other brunch favorites for your next meal:
- Easy Blueberry French Toast Casserole
- Baked Denver Omelette
- Banana French Toast
- Eggs in Purgatory