This Quiche Lorraine is everything a savory breakfast should be: buttery puff pastry that shatters when you cut into it, smoky bacon tucked into creamy custard, and Swiss cheese that melts into every bite. I first made this on a lazy Sunday morning when I wanted something that felt special but didn't require rolling out homemade pastry dough, and it's been my go-to brunch recipe ever since. The puff pastry crust makes it ridiculously easy, and the filling comes together in one bowl.
If you're looking for more cozy breakfast ideas, try my Easy Berry Stuffed French Toast Recipe or Best Sourdough Chocolate Chip Scones for a sweet-and-savory spread.
The smell when this bakes is incredible. That nutmeg hits the air first, then the bacon, then the buttery pastry browning at the edges. It's the kind of dish that makes people wander into the kitchen asking what you're making.
Why You'll Love This Easy Quiche Lorraine
This savory breakfast Quiche Lorraine checks every box. The puff pastry crust is buttery and flaky, the bacon adds smoky richness, and the Swiss cheese melts into the custard in the best way. You get that classic French quiche taste without the fuss of homemade dough. It's perfect for a weekend brunch, a holiday breakfast, or even a simple weeknight dinner with a side salad.
The filling is creamy and custardy, with just a hint of nutmeg that makes everything taste warm and cozy. And because the recipe uses puff pastry instead of traditional pie dough, you skip the hardest part of making quiche. Just roll it out, press it into your pie plate, and you're halfway done.
This is also a great make-ahead dish. You can prep the filling the night before, keep it in the fridge, and assemble everything in the morning. Or bake the whole Quiche Lorraine ahead and reheat slices when you're ready to serve. Either way, you'll have a bakery-style breakfast on your table with almost no effort.
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Quiche Lorraine Ingredients
Here's what you'll need to make this rich, creamy Quiche Lorraine with bacon and cheese.
See Recipe Card Below This Post For Ingredient Quantities
- Puff pastry: This forms the base of the quiche and creates a buttery, flaky crust without the work of homemade dough. Let it thaw for about 30 minutes before rolling.
- Bacon: Adds smoky, salty flavor and a little crunch. Cook it until it's crispy, then chop it into small bits.
- Yellow onion: Brings sweetness and depth to the filling. Cooking it in the bacon drippings adds extra flavor.
- Garlic: A little goes a long way. It gets fragrant and mellow when you sauté it with the onions.
- Cream cheese: This is the secret to a super smooth, creamy filling. Beat it well so it blends into the eggs without any lumps.
- Heavy cream: Adds richness and helps create that classic custardy texture. You'll also brush a little on the crust edges for extra golden color.
- Milk: Lightens the filling just a bit so it's not too heavy.
- Eggs: The base of the custard. Lightly beaten eggs blend smoothly into the cream and cheese mixture.
- Swiss cheese: Melts beautifully and has a mild, nutty flavor that's traditional in Quiche Lorraine. Gruyère works well too if you have it.
- Nutmeg: Just a pinch adds warmth and makes the whole dish taste cozy. Don't skip it.
- Salt: Balances the richness and brings out all the other flavors.
- Black pepper: Adds a little heat and sharpness. Freshly cracked pepper tastes best.
- Italian parsley: Optional, but it adds a fresh pop of color and a light herbal note when you garnish.
How TO Make Quiche Lorraine
Follow these simple steps to make a homemade Quiche Lorraine that looks and tastes like it came from a French bakery.
Preheat oven: Set a rack in the middle of your oven and preheat it to 425°F (220°C). This high heat helps the puff pastry get nice and golden.
Prepare the crust: Roll the puff pastry into an 11-inch square and transfer it to a 9-inch pie plate. Puncture the bottom a few times with a fork to keep it from puffing up too much. Trim the edges, then cover the pastry with parchment paper. Add dry beans or pie weights on top, and place a pie shield or aluminum foil ring around the crust edges to keep them from burning. Bake for 15 minutes until the pastry is lightly golden and set.
Cook the bacon: While the crust par-bakes, set a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy, flipping once or twice, about 6 to 8 minutes. Remove the bacon, chop it into small bits, and set aside. Keep the bacon drippings in the pan.
Sauté the onion and garlic: In the same skillet with the bacon drippings, cook the diced onion until it turns translucent and soft, about 2 minutes. Add the minced garlic and cook until fragrant, about 1 minute. The kitchen will smell amazing at this point.
Prepare the filling: In a large bowl, beat the cream cheese, heavy cream, and milk together until smooth and creamy with no lumps. Add the beaten eggs, shredded Swiss cheese, sautéed onions and garlic, nutmeg, salt, and freshly cracked pepper. Stir everything well until it's fully combined. Add most of the chopped bacon, keeping about 2 tablespoons aside for garnish, and mix it in.
Assemble the quiche: Pour the filling into the prebaked puff pastry crust, spreading it evenly. Brush the crust edges with about 1 teaspoon of heavy cream to help them brown nicely. Cover the edges with a pie shield or aluminum foil ring so they don't get too dark while the filling bakes.
Bake the quiche: Bake until the crust is deep golden brown and the filling is set in the center with just a slight jiggle, about 25 minutes. The edges should look firm and the top might puff up slightly. Remove the pie shield for the last few minutes if you want the crust edges even darker.
Cool: Let the quiche rest on the counter for 10 minutes before slicing. This helps the filling set up so you get clean slices. Garnish with the reserved bacon bits and chopped Italian parsley. Slice into wedges and serve warm.
Substitutions and Variations
This easy Quiche Lorraine for brunch is flexible. Here are some simple swaps:
Cheese: Gruyère is the traditional choice for a classic Quiche Lorraine, but Swiss cheese works beautifully and is easier to find. You can also use a mix of both, or try sharp white cheddar for a slightly different flavor.
Crust: If you can't find puff pastry, use a regular pie crust or even a store-bought refrigerated pie dough. The texture will be different, but it'll still taste great.
Bacon: Turkey bacon or Canadian bacon work if you prefer. You can also skip the bacon entirely and add sautéed mushrooms, spinach, or roasted red peppers for a vegetarian version.
Cream: If you don't have heavy cream, you can use half-and-half or even whole milk, though the filling will be slightly less rich.
Add-ins: Try adding fresh herbs like thyme or chives, or fold in some sautéed leeks for extra flavor. Just don't overload the filling, or it won't set properly.
Equipment For Quiche Lorraine
- 9-inch pie plate: A standard pie plate works perfectly for this recipe.
- Heavy-bottomed skillet: For cooking the bacon and sautéing the onions and garlic.
- Parchment paper: Keeps the crust from sticking to the pie weights.
- Pie weights or dry beans: Holds the puff pastry down while it par-bakes so it doesn't puff up too much.
- Pie shield or aluminum foil ring: Protects the crust edges from burning while the filling bakes.
- Mixing bowl: For whisking together the filling ingredients.
- Whisk: Helps you get the cream cheese smooth and blend everything together.
How to Store Quiche Lorraine
Refrigerator: Let the quiche cool completely, then cover it tightly with plastic wrap or aluminum foil. Store in the fridge for up to 4 days. Reheat slices in the microwave for 30 to 45 seconds, or warm them in a 350°F oven for about 10 minutes.
Freezer: You can freeze baked quiche for up to 2 months. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Thaw overnight in the fridge and reheat in the oven until warmed through.
Make-Ahead: You can prep the filling the night before and store it in the fridge. In the morning, pour it into the prebaked crust and bake as directed. Or bake the whole quiche a day ahead and reheat it before serving.
Serving Suggestions
This bacon Swiss cheese quiche is delicious on its own, but here are some cozy ways to round out your meal:
Fresh Fruit: Serve slices with a bowl of mixed berries or sliced melon for a light, refreshing contrast to the rich quiche.
Green Salad: A simple arugula salad with lemon vinaigrette cuts through the richness and adds a peppery bite.
Roasted Vegetables: Try roasted asparagus, cherry tomatoes, or Brussels sprouts on the side for a more filling brunch or dinner.
Crusty Bread: Warm baguette slices or The Best Pumpkin Bread Recipe make great companions for soaking up any extra custard on your plate.
Expert Tips
Par-bake the crust: Don't skip this step. Pre-baking the puff pastry keeps it crispy and prevents a soggy bottom.
Room temperature ingredients: Let your eggs and cream cheese sit out for about 20 minutes before mixing. Everything blends together more smoothly when it's not ice cold.
Don't overbake: The quiche is done when the edges are set but the center still has a slight jiggle. It will continue to cook as it cools, and you don't want a rubbery texture.
Use a pie shield: This simple tool (or a homemade foil ring) keeps the crust edges from getting too dark while the filling finishes baking.
Let it rest: Giving the quiche 10 minutes to cool before slicing makes a huge difference. The filling sets up, and you'll get clean, beautiful slices instead of a runny mess.
Fresh nutmeg: If you have whole nutmeg and a microplane grater, use that instead of pre-ground. The flavor is so much brighter and more fragrant.
FAQ
What is the difference between quiche and quiche Lorraine?
Quiche Lorraine is a general term for a savory egg custard pie, and you can fill it with almost anything. Quiche Lorraine is a specific type of quiche that comes from the Lorraine region of France, and the traditional version includes bacon, eggs, and cream. Most modern recipes add cheese, usually Swiss or Gruyère, even though the original didn't have any.
What is the secret to a good quiche?
The secret is par-baking your crust so it stays crispy, using room-temperature ingredients so the filling blends smoothly, and not overbaking it. A good quiche should be creamy and custardy in the center, not dry or rubbery. Letting it rest for 10 minutes before slicing also helps the filling set properly. And don't skip the nutmeg it adds a warmth that makes the whole dish taste special.
What are quiche Lorraine ingredients?
The classic ingredients for a traditional Quiche Lorraine recipe are eggs, heavy cream, bacon, and a pastry crust. Most modern versions also include Swiss cheese or Gruyère, along with seasonings like salt, pepper, and nutmeg. This recipe adds cream cheese for extra creaminess, plus onion and garlic for more flavor.
Which cheese is best for quiche Lorraine?
Swiss cheese and Gruyère are both traditional choices and work beautifully. Swiss is milder and easier to find, while Gruyère has a richer, nuttier flavor. You can use either one, or mix them together. Just make sure to shred the cheese yourself instead of using pre-shredded, which has additives that can make the filling grainy.
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Pairing
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Quiche Lorraine
Ingredients
- 1 sheet puff pastry Frozen, thawed
- 4 strips bacon Cut into strips
- 1 yellow onion diced (Medium-sized)
- 1 clove garlic minced (Fresh)
- 4 oz cream cheese Softened
- ¼ cup heavy cream For the filling
- ¼ cup milk Whole or 2% recommended
- 5 eggs lightly beaten (Large eggs)
- 2 cups shredded Swiss cheese Grated
- ¼ teaspoon ground nutmeg Freshly ground
- ½ teaspoon salt Kosher or sea salt
- ¼ teaspoon freshly cracked black pepper To taste
- 2 tablespoon chopped fresh Italian parsley for garnish Optional
Instructions
- Preheat your oven to 425°F (220°C) and set a rack in the middle.
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Roll the puff pastry to an 11-inch square and carefully transfer it to a 9-inch pie plate. Gently press the pastry into the plate and trim any excess edges. Puncture the bottom of the pastry with a fork.
- Cover the pastry with parchment paper and weigh it down with dry beans or pie weights. To prevent burning, cover the edges with a pie shield or a ring of aluminum foil. Bake for 15 minutes.
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While the pastry is baking, heat a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy. Remove the bacon and chop it into bits. Reserve the bacon drippings.
- Once the puff pastry is done, remove it from the oven. Carefully remove the parchment paper and beans.
- In the reserved bacon drippings, cook the diced onion over medium heat until translucent, about 2 minutes. Add the minced garlic and cook for another minute.
- In a large bowl, beat the cream cheese, heavy cream, and milk together until smooth.
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Add the beaten eggs, shredded Swiss cheese, cooked onions, garlic, nutmeg, salt, and pepper to the bowl. Stir in most of the bacon bits, reserving 2 tablespoons for garnish.
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Pour the egg mixture into the prebaked puff pastry shell. Brush the edges of the crust with a little heavy cream.
- Cover the edges of the crust with a pie shield or aluminum foil ring to prevent over-browning. Bake the quiche for 25 minutes, or until the filling is set and the crust is golden. Remove the shield and cool for 10 minutes.
- Garnish the quiche with the reserved bacon bits and chopped parsley before serving.
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