Quiche Lorraine (2024)

This classic French quiche Lorraine recipe is the perfect addition to any breakfast, brunch, lunch, or dinner table.

What Is Quiche Lorraine?

Quiche Lorraine is a French tart made with eggs, cream, pork, and sometimes cheese. The dish is native to Lorraine, a region in Northeastern France. It can be served warm or cold.

What Is In Quiche Lorraine?

These are the ingredients you’ll need to make this classic quiche Lorraine recipe:

• Bacon: This crowd–pleasing recipe starts with 12 slices of bacon.
• Cheese: A cup of shredded Swiss cheese lends creaminess and flavor.
• Onion: Minced onion adds flavor and texture.
• Pie crust: Use a store-bought pastry crust or make your own at home.
• Cream: Two cups of light cream adds moisture and helps create the perfect texture.
• Eggs: Of course, you’ll need eggs! Four large beaten eggs, to be exact.
• Salt: Salt enhances the flavors of the other ingredients.
• Sugar: A pinch of sugar adds subtle sweetness.
• Cayenne: Subtly spice things up with a pinch of cayenne pepper.

How to Make Quiche Lorraine

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this homemade quiche Lorraine:

1. Cook, chop, and drain the bacon.
2. Sprinkle the bacon, cheese, and onion in the shell.
3. Mix the wet ingredients and seasonings, then pour the mixture into the shell.
4. Bake until a knife comes out clean.

Can You Make Quiche Lorraine Ahead of Time?

Sure! You can bake the quiche Lorraine up to three days in advance. Just follow the storage instructions below.

How to Store Quiche Lorraine

Wrap the cooled quiche Lorraine in an airtight container, then store it in the refrigerator for three to four days in the refrigerator. Enjoy the quiche cold or reheat gently in the oven or microwave.

Can You Freeze Quiche Lorraine?

Yes, you can freeze quiche — but it’s best to freeze it before baking. Freeze the filling in a zip-top bag or freezer-safe container for up to three months, then thaw in the fridge overnight. Bake according to the recipe.

Allrecipes Community Tips and Praise

“I did mine with turkey bacon and added green bell pepper,” says Maribel Acosta. “To stop it from being too runny, I simply sprinkled it with a little flour in the egg mixture. It turned out perfect.”

“Added chopped spinach and it was the best,” according to Muirenn ingen Ragnaill. “I have had requests to make it from many friends and co-workers.”

“The best quiche I’ve tasted,” raves yummy. “I bake, then cut it into slices and freeze it. When I want a quiche, I take one slice out of the freezer, heat it up, and have it with a salad. Delicious.”

Editorial contributions by Corey Williams