Quiche Lorraine

You're likely here for the quiche Lorraine recipe, but let's be honest—it's the bacon that steals the show! And that's perfectly okay, because this savory dish centers around the smoky, salty, and crispy goodness of bacon. With eggs, half-and-half, sautéed onion, and a duo of cheeses, all baked in a flaky pie crust, this recipe is hard to resist. Quiche recipes are one of the best things you can add to your list of Easter brunch ideas because they're elegant and crowd-pleasing. This particular one is full of smart shortcuts, making it easy too!

Why is it called quiche Lorraine?

Quiche Lorraine wasn't named after a famous historical Princess Lorraine or a modern actress like Lorraine Bracco. Actually, quiche Lorraine is named after the region of Germany where it was created, but we have the French to thank for making it so popular.

What's in quiche Lorraine?

What makes a quiche a quiche Lorraine comes down to one thing—bacon! Most any cooked bacon is perfect for this recipe. Center-cut, thick-cut, applewood-smoked—whatever you like, it will be right at home in in this recipe. Besides the bacon, this recipe for quiche Lorraine includes sautéed onions for extra depth, half-and-half for a rich, custardy texture, and shredded Swiss and parmesan cheeses for layers of savory flavor.

What other ingredients can you add to a quiche?

Bacon, swiss cheese, and onions are all essential ingredients to quiche Lorraine, but you can add just about anything to a quiche. Switch it up with this greens-packed spinach quiche, ham and cheddar quiche, or bacon and cheddar cowboy quiche. Cooked breakfast sausage and diced bell peppers are also right at home in your favorite quiche recipe.

What makes this the best quiche Lorraine recipe?

Besides being especially delicious, this recipe for quiche Lorraine is top-notch because it is easy. Refrigerated pie dough bakes up into a flaky, picture-perfect crust, but you can also use a frozen, pre-formed crust. And there's no need to haul out your cheese grater—a bag of shredded cheese works just fine here. You don't even have to par-bake your crust for this recipe! (More on that below.)

Should you pre-bake the crust for quiche?

You can par-bake or blind bake the crust if you'd like, but this recipe uses a genius trick to avoid that extra step. The quiche is baked on a preheated baking sheet which acts as a pizza stone to produce a crispy, browned bottom crust.

Is quiche Lorraine better eaten hot or cold?

Quiche Lorraine is delicious warm from the oven, but it's also tasty served at room temperature. It's the perfect make-ahead brunch recipe because it can be made the day before and stored in the refrigerator. The next morning, just pull it out of the fridge early so it has a chance to come to room temperature before it's served.

How long does quiche Lorraine last in the fridge?

Tightly covered, the baked quiche will stay good for up to three days in the refrigerator.

Can you freeze quiche Lorraine?

Yes! Quiche freezes well. Bake the quiche and once it has completely cooled, wrap it in a layer of plastic, then a layer of foil, and freeze for up to three months. Let the quiche thaw in the refrigerator overnight. Serve it at room temperature, or reheat the quiche. You can reheat individual slices in the microwave. Or, to reheat the whole quiche, loosely cover it with foil and bake in a 350-degree Fahrenheit oven for 15 to 20 minutes, or until warmed through.

What can you serve with quiche Lorraine?

For a fancy brunch, pair it with this strawberry spinach salad and mimosas! And you can't go wrong with quiche Lorraine as the main course for a "breakfast for dinner" night. Round out the meal with this cheesy grits casserole, yummy fruit salad, and extra bacon, of course.