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The Best Quiche Lorraine

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

Ingredients

  • Dough for single-crust deep-dish pie
  • 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

Directions

  • 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

How can I enhance the flavor of my quiche Lorraine?

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. Have leftover Parmesan cheese to spare? Use it up in these recipes that make the most of Parmesan cheese.

(Here's how to make quiche Lorraine, step by step.)

How can I save time while making this recipe?

To save time, 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.

How do you freeze quiche?

Quiche is one of the best freezer breakfasts! 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°.

How do you make a deep-dish pie crust?

To make a deep-dish pie crust, combine 1 to 1/2 cups of all-purpose flour and 1/4 teaspoon of salt; cut in 2/3 cup of cold butter until crumbly. Gradually add 3 to 6 tablespoons of ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate for an hour or freeze for up to 6 months. (Psst! We recommend using a springform pan. It allows for more filling per slice than with a deep-dish pie plate.)

Research contributed by James Schend, Taste of Home Deputy Editor, Culinary
Editor's Note
Dough for single-crust deep-dish pie: 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. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 671 calories, 49g fat (27g saturated fat), 308mg cholesterol, 841mg sodium, 33g carbohydrate (10g sugars, 2g fiber), 25g 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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