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A piece of quiche on a spatula being held over the quiche Lorraine in the pie dish.
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5 from 2 votes

Quiche Lorraine - Bacon and Cheese Quiche Recipe

Start your day with a savory Quiche Lorraine. An "custard-like" egg pie with crispy bacon and sauteed leeks. It's an impressive dish perfect for breakfast, brunch or even a light lunch or dinner.
Note- The prepare and cook times below do not include the time to cook the bacon and the time to prepare a homemade pie crust.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: French
Keyword: Cheese Pie, quiche, Quiche Lorraine
Servings: 8 slices
Calories: 479kcal
Author: Debbie

Ingredients

  • 1 Perfect Pie Crust recipe, or store bought pie crust
  • 1 leek, thinly sliced, white and light green parts only
  • ½ Tablespoon extra virgin olive oil
  • 1 cup crumbled cooked bacon, about ⅔ pound of bacon
  • 6 large eggs
  • 1 cup heavy cream
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon red pepper flakes, more or less, depending on your personal preference
  • 1 teaspoon dry mustard
  • 2 cups shredded Swiss cheese, about 8 ounces of cheese, divided
  • hot sauce, optional

Instructions

  • Preheat oven to 350°F.
  • Lay uncooked pie crust onto a 9" pie pan. Using a kitchen shear trim the edges so the overhang is about an inch. Then fold that under and pinch the crust so you have a decorative edge. Using a fork, pierce bottom of crust several times and bake for about 16 -18 minutes, or until light golden brown.
    If using a store bought frozen pie crust, defrost for about 10 minutes before piercing the bottom with a fork.
  • Meanwhile, in a small skillet, sauté sliced leeks in ½ Tablespoon of oil until softened and translucent. Remove from skillet and drain on a paper towel. Mix together with crumbled crispy bacon. Set aside.
  • In a large mixing bowl, whisk the eggs. Add heavy cream, salt, pepper, red pepper flakes, dry mustard, and nutmeg. Whisk thoroughly.
  • Sprinkle 1 cup of shredded cheese over the bottom of the baked crust.
  • While pouring the cream mixture over cheese covered crust, alternate with layers of sprinkled leeks and bacon mixture to ensure even distribution.
  • Sprinkle the final cup of cheese on top.
  • Bake for 35-40 minutes until the quiche is set and golden. Allow to rest for 10 minutes before slicing.

Notes

Gr8 Make Ahead Tips
  • The quiche can be prepared one day ahead of time. Once baked and cooled, wrap in plastic wrap and keep in the fridge. To reheat, cover it with foil and heat in a 350℉ oven for about 20-25 minutes.
  • The quiche can also be wrapped well in plastic wrap or foil and kept in the freezer for up to 2 months. When time to serve, defrost in the refrigerator for about 24 hours before reheating. 
 
This nutritional information is only and estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.

Nutrition Information

Calories: 479kcal | Carbohydrates: 18g | Protein: 20g | Fat: 37g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 610mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1085IU | Vitamin C: 2mg | Calcium: 280mg | Iron: 2mg
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