I love sharing my spin on a classic Quiche Lorraine Recipe. My version combines crispy bacon, grated Swiss cheese, and a light, custardy blend of eggs, cream, and milk in a flaky 9-inch pie crust. It is a savory treat perfect for a delightful breakfast and brunch moment.

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I’m excited to share my favorite Quiche Lorraine recipe with you today. I first discovered this dish when I was experimenting with classic breakfast ideas and it quickly became one of my go-to meals.

Imagine a flaky 9-inch pie crust filled with a savory egg custard made from lightly beaten large eggs, heavy cream, and whole milk. I love adding diced, cooked bacon for that smoky flavor, while the grated Swiss cheese gives it a smooth, melty texture.

A pinch of ground nutmeg and a dash of salt and pepper really bring all the flavors together. I promise you that once you try it, you won’t want to go back to another quiche recipe.

Whether you’re making it for breakfast or brunch, every bite delivers a unique burst of flavor that stands out from other recipes like Bacon And Cheddar Cheese Grits Quiche or Sausage Quiche With Hashbrown Crust. Enjoy!

Why I Like this Recipe

1. I really like this recipe cause it’s super easy to make. I mean, who doesn’t love a mix of bacon, cheese, and eggs all in one dish? It just comes together perfectly, and even if you’re not a pro in the kitchen, you can still nail it.

2. I love the flavor combo in this quiche. The crunchy bacon, melted Swiss cheese, and that creamy egg custard all work together so well. It’s like each bite gives me that cozy comfort food feeling.

3. I appreciate how versatile this dish is. Whether I’m making breakfast for myself or planning a brunch with friends, this quiche always comes out as a winner. It’s a simple but satisfying meal every time.

4. I dig the flaky pie crust too. It holds everything together and adds a neat texture contrast to the smooth filling. This little detail makes the whole dish feel even more special.

Ingredients

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Pie crust forms the base, providing a crisp, buttery foundation for every slice.
Bacon is essential for protein and adds a savory crunch to each bite.
Swiss cheese gives smooth, melty goodness and extra protein to your quiche.
Eggs are a protein booster and act like a binding agent in the recipe.
Heavy cream adds richness and creaminess that makes quiche feel so indulgent.
Whole milk creates a lighter texture while balancing the flavors in the mix.
Nutmeg offers a subtle spicy warmth, really elevating the dish overall.
Salt and pepper enhance flavor and balance the rich ingredients nicely.

Ingredient Quantities

1 9-inch pie crust (storebought or homemade)

6 slices bacon, diced and cooked

1 cup Swiss cheese, grated

4 large eggs, lightly beaten

1 cup heavy cream

1/2 cup whole milk

Salt and pepper to taste

A pinch of ground nutmeg (optional)

How to Make this

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1. Preheat your oven to 375°F and get your 9-inch pie crust ready by gently pressing it into a pie pan.

2. Spread your diced and cooked bacon evenly across the bottom of the crust.

3. Sprinkle the grated Swiss cheese over the bacon layer so every bite gets some cheesy goodness.

4. In a medium bowl, whisk together the four lightly beaten eggs, one cup of heavy cream, and 1/2 cup of whole milk.

5. Add salt and pepper to taste and if you wanna try something extra, toss in a pinch of ground nutmeg.

6. Pour this egg mixture slowly over the bacon and cheese filling inside the crust.

7. Make sure the filling is evenly spread so it cooks uniformly.

8. Place the pie pan in the preheated oven and bake for about 35 to 40 minutes.

9. Check for doneness by inserting a toothpick in the center – if it comes out clean, your quiche is ready.

10. Let your quiche cool for a few minutes before slicing and serving for a perfect breakfast or brunch treat. Enjoy!

Equipment Needed

1. Oven – Preheat it to 375°F so the dish bakes evenly and helps keep the nutrients in your eggs intact.
2. 9-inch Pie Pan – You need this to firmly hold your pie crust and filling.
3. Medium Mixing Bowl – For whisking together the eggs, heavy cream, and whole milk.
4. Whisk – Essential for mixing the egg mixture uniformly; this ensures the proteins and fats are well-blended.
5. Measuring Cups – To accurately measure the heavy cream and whole milk, helping you maintain the right balance.
6. Toothpick – Used to check the center of your quiche for doneness; if it comes out clean, you’re good to go.
7. Spatula or Pie Server – Handy for pressing in the crust and later slicing and serving the quiche.

FAQ

Q: Can I make a homemade pie crust for this quiche?

A: Yeah, you totally can make your own crust if you want, but if you're short on time, storebought works just fine.

Q: How do I know when my quiche is done baking?

A: It should be set in the middle and slightly puffed up. If a knife inserted in the center comes out clean, it's ready to go.

Q: Can I use other types of cheese besides Swiss?

A: Sure, you can experiment with cheddar or mozzarella, but the flavor might change a bit from the classic quiche vibe.

Q: How long can I store leftover quiche?

A: Leftovers should be good in the fridge for 3-4 days. Just reheat in the oven for the best texture.

Q: Can I swap bacon for another ingredient if I'm not into meat?

A: Absolutely, you can try using ham or even a mix of veggies like spinach and mushrooms for a twist.

Quiche Recipe (the Best Quiche Recipe Everyone Needs!) Substitutions and Variations

Instead of bacon, you could use turkey bacon or even diced ham if you prefer a milder taste.
If you don’t have Swiss cheese, try Gruyere or mozzarella as a cool alternative.
No heavy cream on hand? Mix half-and-half with a bit of melted butter to mimic that rich texture.
You can use almond milk or soy milk in place of whole milk for a dairy-free twist.

Pro Tips

1. Make sure your bacon is extra crispy before adding it to the crust cause soggy bacon can totally ruin the texture of your dish.
2. It helps a lot if you let your dairy ingredients (like milk and cream) come to room temperature before mixing them with the eggs, so everything blends more evenly.
3. After you take the pie out of the oven, letting it cool for a few minutes allows the filling to set and makes slicing way easier—nobody likes a messy cut.
4. Try not to overbeat the eggs; a little bit of a lumpy mixture can actually keep your quiche filling fluffier and more interesting.

Quiche Recipe (the Best Quiche Recipe Everyone Needs!)

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

454

kcal

Equipment: 1. Oven – Preheat it to 375°F so the dish bakes evenly and helps keep the nutrients in your eggs intact.
2. 9-inch Pie Pan – You need this to firmly hold your pie crust and filling.
3. Medium Mixing Bowl – For whisking together the eggs, heavy cream, and whole milk.
4. Whisk – Essential for mixing the egg mixture uniformly; this ensures the proteins and fats are well-blended.
5. Measuring Cups – To accurately measure the heavy cream and whole milk, helping you maintain the right balance.
6. Toothpick – Used to check the center of your quiche for doneness; if it comes out clean, you’re good to go.
7. Spatula or Pie Server – Handy for pressing in the crust and later slicing and serving the quiche.

Ingredients

1 9-inch pie crust (storebought or homemade)
6 slices bacon, diced and cooked
1 cup Swiss cheese, grated
4 large eggs, lightly beaten
1 cup heavy cream
1/2 cup whole milk
Salt and pepper to taste
A pinch of ground nutmeg (optional)

Directions

Preheat your oven to 375°F and get your 9-inch pie crust ready by gently pressing it into a pie pan.
Spread your diced and cooked bacon evenly across the bottom of the crust.
Sprinkle the grated Swiss cheese over the bacon layer so every bite gets some cheesy goodness.
In a medium bowl, whisk together the four lightly beaten eggs, one cup of heavy cream, and 1/2 cup of whole milk.
Add salt and pepper to taste and if you wanna try something extra, toss in a pinch of ground nutmeg.
Pour this egg mixture slowly over the bacon and cheese filling inside the crust.
Make sure the filling is evenly spread so it cooks uniformly.
Place the pie pan in the preheated oven and bake for about 35 to 40 minutes.
Check for doneness by inserting a toothpick in the center – if it comes out clean, your quiche is ready.
Let your quiche cool for a few minutes before slicing and serving for a perfect breakfast or brunch treat. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.