Quiche Lorraine is just a French way of saying, a pastry filled with custard, meat, and cheese. In this case I used bacon, Swiss, spinach, and onions. I’ve made a version of this a handful of times, and this latest one turned out the best! Perfect for any meal of the day, not just breakfast or brunch.
Really simple ingredients here. I even used a store bought pie crust and it was buttery, flaky, and delicious. If you have a favorite homemade version, of course use that! My version is really packed with bacon which gives it awesome flavor, along with the onions. The Swiss cheese also pairs deliciously with the smoky bacon.
It’s important to “blind bake” or pre-bake your crust so that it fully cooks when baking, otherwise you’ll have a soggy, not flaky crust. The best way to do this is by covering the pie crust with foil, pressing down so the foil is touching the crust, and using pie weights. If you do not have pie weights (I do not), use dry rice or beans. This keeps the crust from puffing up when pre-baking.
This quiche is packed with bacon and it’s so good! The onions and spinach get cooked with the bacon in the bacon fat for ultimate bacon flavor.
Arrange the bacon mixture in the pre-baked crust.
Top the bacon with Swiss cheese.
Pour the egg and cream mixture over the top and you’re ready to bake. If the crust is getting a little too brown before the quiche is done baking, cover just the tips of the crust with foil to prevent burning.
Make sure the center is set and not jiggly. You can also use a toothpick to make sure it comes out dry.
Serve this Quiche Lorraine warm, room temperature, or even cold if you prefer. It’s good no matter what! I’ve enjoyed this as leftovers too, and microwaves well for a re-heated meal. Try serving with my stuffed hash brown recipe!
So much flavor and really simple to put together. Perfect for Easter brunch or hosting wedding/baby showers.
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- 1 9-inch pie crust dough
- 1 lb bacon (about 12 strips) cubed
- 1/2 medium yellow onion diced
- 1 cup fresh baby spinach (packed) chopped
- 7 eggs
- 1 cup heavy cream
- 1 cup grated Swiss cheese
- 1/2 tsp kosher salt
- Fresh cracked black pepper
- 1/8 tsp cayenne pepper
Preheat oven 425°. Press pie dough into pie plate. Cover with foil but press the foil down so it's touching the pie crust all the way around and up the sides. Fill the foil with pie weights (if you have them). I use rice, dry beans work great too. This helps the crust to avoid puffing up when pre-baking it. Bake for 10 minutes. Remove weights and foil, bake for another 2-3 minutes. Gently press air out if it puffs up, set aside.
While the pie crust is pre-baking, place bacon and onions in a large skillet over medium heat stirring occasionally. Once the bacon is close to being crisp, stir in chopped spinach. Season with a bit of black pepper. Cook until spinach is wilted and bacon is crispy. Remove with a slotted spoon onto a paper towel lined plate to drain.
In a medium bowl whisk together eggs, heavy cream, salt, pepper, and cayenne pepper.
Evenly arrange bacon mixture onto the bottom of the pre-baked pie crust. Sprinkle with Swiss cheese. Pour the egg mixture over the top and tap the pie plate on the counter to remove any air bubbles and allow the custard to fill-in through the bacon filling. Bake at 425° for 10-12 minutes. Reduce oven temperature to 325° and bake for another 30 minutes, or until set in the center. If the pie crust edges start to get too brown, cover just the crust edges with a bit of foil to prevent burning.
Rest for 5 minutes before slicing. Can be served ward or room temp.
I used store bought pie crust and it works great. If you have a fresh made recipe you love, feel free to use that.
I have made this without using the pie weights/rice weight method and the crust really puffs up, which is fine, but you just have to take the time to gently press out all that air before adding the fillings. The weight of the rice really helps hold the shape.
In the photos you’ll notice the filling layers, if you rather have everything more mixed together you could stir the bacon mixture and cheese with the egg mixture before pouring into the crust. I have not tested this method.