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The Best Quiche Lorraine

Nestled in a buttery, rustic crust, this best quiche Lorraine recipe is filled with sweet onions, bacon bits and cheese. It's the perfect addition to brunch. —Shannon Norris, Cudahy, Wisconsin
  • Total Time
    Prep: 1 hour. Bake: 1-1/4 hours + standing
  • Makes
    8 servings


  • Pastry for single-crust pie (9 inches deep-dish)
  • 1 package (12 ounces) thick-sliced bacon strips, coarsely chopped
  • 3 large sweet onions, chopped
  • 1 tablespoon minced fresh thyme
  • 1/2 teaspoon coarsely ground pepper
  • 1/8 teaspoon ground nutmeg
  • 1-1/2 cups shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy whipping cream


  • On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling.
  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet.
  • Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife. Remove rim from pan.

Quiche Lorraine Tips

Make It Sky High

Using a springform pan allows for more filling per slice than with a deep-dish pie plate. Perfect for when you’re serving a large crowd at brunch!

Say Cheese

Splurge on good-quality cheese to get the best flavor. You’ll be amazed at how much better it will taste. Also, avoid using low-fat dairy products as these tend to have more water in them, which means they won’t produce the same creamy texture full-fat products give you.


Make the crust early and place it in the springform pan to chill the night before serving. The more time you allow it to chill, the better. It will hold its shape more easily, adding more flaky, buttery goodness to every bite.

Freezing Quiche

If you have leftover quiche and want to save it for another day or you want to make it ahead of time and freeze it whole, simply let the baked quiche cool to room temperature. Then wrap in a double layer of aluminum foil and freeze for up to 1 month. To use, thaw overnight in the refrigerator; reheat in a 350° oven until internal temperature reaches 160°.

Our Test Kitchen’s go-to deep-dish pie crust recipe

Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour or freeze for up to 6 months.

Research contributed by James Schend, Taste of Home Deputy Editor, Culinary
Nutrition Facts
1 piece: 609 calories, 44g fat (24g saturated fat), 295mg cholesterol, 789mg sodium, 29g carbohydrate (11g sugars, 2g fiber), 24g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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