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Quiche Lorraine

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  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 8
  • Servings 8
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Ooh, the indulgence! This quintessential breakfast or brunch quiche is a masterful combination of bacon, Swiss cheese, cream, and seasonings, all tucked into a flaky Pillsbury™ crust. It’s a perfect choice for a family breakfast or when company’s coming for brunch.
Updated Dec 7, 2023
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What is Quiche Lorraine?

A French tart, hailing from the Lorraine region, is always made with bacon and Swiss cheese. Our quiche Lorraine recipe balances the savoriness of seasonings with the indulgence of bacon and Swiss cheese, for a flavorful breakfast or brunch tart that’s hard to resist.

How Do I Serve Quiche Lorraine?

It’s a great choice for breakfast or brunch, served with coffee, juice and fresh fruit on the side. We also love leftover slices reheated for lunch the next day!



  • 1
    Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Carefully line pie crust with a double thickness of foil, gently pressing foil to bottom and side of crust. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil; bake 2 to 4 minutes longer or until crust just begins to brown and is set. Remove from oven. If crust bubbles, gently push bubbles down with back of spoon. Reduce oven temperature to 325°F.
  • 2
    Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 2 teaspoons bacon drippings from skillet. Cook onion in bacon drippings over medium heat 3 to 5 minutes, stirring occasionally, until softened and light golden brown. Set aside.
  • 3
    In large bowl, beat eggs slightly with fork or whisk. Beat in whipping cream, black pepper and red pepper. Sprinkle bacon, onion and cheese into warm pie crust. Gently pour egg mixture into crust.
  • 4
    Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Tips from the Pillsbury Kitchens

  • tip 1
    Want to use leftover or precooked bacon? You will need 3/4 cup cooked, crumbled bacon for this recipe. Cook the onions in 2 teaspoons of olive oil or butter.
  • tip 2
    Be sure to press together any small tears or holes in the pie crust before baking to prevent the egg mixture from seeping through the crust.
  • tip 3
    For a fresh pop of bright, herbal flavor, top with chopped Italian flat-leaf parsley or sliced green onion.
  • tip 4
    Seafood Quiche: Substitute 1 cup chopped cooked crabmeat (patted dry), imitation crabmeat, cooked shrimp or salmon for the bacon. Use 1/3 cup finely chopped green onions for the onion; add 1/2 teaspoon salt.
  • tip 5
    Spinach Quiche: Substitute 1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain, for the bacon. Sprinkle over onion and cheese.

Frequently Asked Questions

Can I use precooked bacon in this quiche Lorraine recipe?

Yes, however you will lose some of the rich bacon flavor. When you cook the bacon for this recipe, some of the grease is saved for cooking the onions. giving them the smoky, salty bacon flavor, which adds to the flavor of the quiche. On the upside, starting with precooked bacon will significantly cut down on the prep!

Why do I have to use foil to bake the crust?

This quiche gets two bakes; the first time is just the crust, and the seconds is with the filling in the crust, so using the foil ensures the crust won’t get too dark.

Why does the crust bubble up when it bakes?

Flaky pie crust contains air between the layers, which can bubble up if there isn’t any filling to hold it down. Gently push down the bubbles with the back of a spoon.

Why doesn’t my crust fit in my pie plate?

Be sure you’re using a regular (not deep-dish) 9-inch pie plate. If your pie plate is a deep dish, you’ll need to roll the pasty into a larger circle, so that you have enough to flute the edge. The pastry will be thinner and more delicate, so be sure to handle it carefully when placing it in the pie plate.

Nutrition Information

390 Calories, 32g Total Fat, 11g Protein, 15g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

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