Quiche makes the perfect breakfast, light lunch, brunch, or even dinner. I typically serve quiche on holidays like Chritmas, Thanksgiving, Mother’s Day, and Easter since it’s so simple to make and easily feeds a crowd. Quiche Lorraine may sound fancy but it really is just another name for Bacon Quiche. Filled with bacon and cheese in a rich egg custard and savory crust, Quiche Lorraine is sure to satisfy your hungry crowd.
Of all the quiche varieties, the most common is Quiche Lorraine which is simply whipped eggs, bacon, and cheese, usually Swiss or Gruyère, baked in a savory pie crust. This recipe is a great base for altering the fillings to your personal preference. If you’re not sure, try my Spinach and Bacon Quiche or my Caramelized Onion Quiche. They are both delicious but if I had to choose just one, the Caramelized Onion is my absolute favorite – behind Quiche Lorraine.
What I love about quiche, is that I can make many at a time. I bake them on top of an aluminum foil lined sheet pan to catch any spills and to make for easy cleanup. These can be baked ahead and simply be reheated or even frozen for another time. I have included the reheating instructions in the notes for this recipe as well but you will wrap the quiche in foil to prevent further browning. If the frozen quiche is already in a metal or foil pie pan, you only need to cover the top with aluminum foil. If you are reheating individual slices, wrap each one individually in foil, and place the slices on a baking sheet.
Love Quiche, too? Try one of my other Quiche recipes:
Yield 6-8 servings
Quiche Lorraine may sound fancy but it really is just another name for Bacon Quiche. Filled with bacon and cheese in a rich egg custard, Quiche Lorraine is sure to satisfy your hungry crowd.
- 4 ounces thick cut bacon, diced into strips
- 4 large eggs
- 1 1/2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- Pinch freshly grated nutmeg
- 1 cup grated Smoked Gouda [See Note 1]
- 1 deep pie crust to fit either a 9 inch pie pan
- Preheat oven to 375 degrees F
- Place pie crust in pie pan or tart pan, place in preheated oven for 10 min, remove and set aside. Fry bacon strips until crisp, drain on paper towels
- In a large bowl lightly whisk the eggs, add the half-and-half, salt, pepper and nutmeg
- Beat well with a wire whisk until well combined.
- spread bacon and cheese evenly over pie crust, slowly pour egg mixture over bacon/cheese
- Bake for 30-35 minutes or until center is set.
- Remove from oven, let sit for 10 minutes before serving
- .Substitute grated Swiss or Gruyere for the smoked Gouda for a more traditional Quich Lorraine.
- To reheat a frozen, pre-cooked, quiche:
- Pre-heat the oven to 350 degrees F.
- Wrap the quiche in foil to prevent further browning. If the frozen quiche is already in a metal or foil pie pan, you only need to cover the top with aluminum foil.
- If you are reheating individual slices, wrap each one individually in foil, and place the slices on a baking sheet.
- Place the foil-covered frozen quiche on an oven rack positioned in the center of the preheated oven. A whole quiche takes 25 to 30 minutes to fully reheat.
- Individual pieces of frozen quiche reheat much faster, about 10 to 15 minutes.