Mouthwatering Savory Quiche Lorraine

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Quiche Lorraine with a buttery crust and a savory filling with my favorite food groups – cheese and pancetta! 

Creamy Quiche Lorraine is one of my very favorite foods I learned to make while in culinary school. I’m not a big fan of eggs, but this is a game-changer for me and I love it!

In general, quiche is so incredibly versatile.

Throw in some spinach and mushrooms or use chopped roasted red bell pepper, some ham, and a blend of Swiss and Parmesan cheeses. Maybe use some Thanksgiving leftovers by adding turkey, stuffing, and sharp cheddar cheese.

Basically, the possibilities are endless. Whatever direction you go with your quiche, you won’t be disappointed.

Quiche Lorraine, however, is the best-known variant of quiche and contains bacon or pancetta and generally cheese.

And in my opinion, Quiche Lorraine is the mother of all quiche recipes.

Served hot or cold, it is the ultimate brunch dish. It’s also a favorite recipe to make for baby showers, bridal showers, Easter, and weekend breakfasts.

Heck, I even make quiche for dinner, too!


When I have extra ingredients on-hand, I’ll usually make more than one quiche. It’s a great Make 1, Freeze 1 recipe that has saved me on so many busy nights.

Quiche Lorraine

Check out my cookbooks for more Make 1, Freeze 1 recipes!

Quiche Lorraine can be frozen 3 ways:

Unbaked and Pre-Assembled Quiche:

This entails keeping the filling separate from the crust by storing in freezer-safe Ziploc baggies. Freezing an unbaked crust separate from the filling will lend a crisper, flakier crust when you are ready to bake.

The filling can last for several months in the freezer, but the quality of the crust will deteriorate after a few days.

For this reason, I recommend using a pre-packaged pie crust as its stability is greater than a frozen homemade pie crust.

Unbaked but Assembled Quiche:

A great way to freeze quiche if you plan on baking it within a few weeks.

Simply place your assembled and unbaked quiche on a baking sheet, cover with foil, and freeze until firm. Freezing can take several hours.

Once firm, transfer to a plastic Ziploc bag and freeze until you’re ready to bake.

Baked Quiche:

A baked Quiche Lorraine can be frozen for 2 to 3 months and is a great option for busy nights when you need a premade dinner, but don’t want to go out to eat.

Wrapping a baked quiche in two layers of protection will help avoid excess exposure to air and helps keep the flavors locked in (and nasty freezer flavors out!).

My favorite part of freezing a baked quiche: there’s no need to thaw before heating! That’s right, friends! Put that frozen quiche on a baking sheet and pop it in a 350°F preheated oven for 20-25 minutes.

When you’re ready to eat, serve your Quiche Lorraine with fresh fruit or fruit salad, a spring mix salad, soup such as tomato or a vegetable bisque, or bran muffins.

Try preparing these as mini quiche or even a bit larger for a single serving!

Serving quiche for a special event? Pair it with my Chocolate Tart for a show-stopping duo!

If you’ve never made a Quiche Lorraine before, don’t worry, it couldn’t be easier. Happy baking!



Quiche Lorraine

Easy Creamy Quiche Lorraine

Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Creamy quiche with a flaky crust.


  • 1 Pre-Made Pie Crust
  • 1 Pound Bag Dried Beans (any kind)
  • 4 Ounces Pancetta, Diced (I get mine at Trader Joe's pre-cut)
  • 8 Eggs
  • ½ Cup Whipping Cream
  • 2 Cups Gruyere Cheese, Grated (use the fine shred on your boxed grater)
  • ½ Cup Parmesan, Shredded
  • Chives to Garnish, Roughly Chopped


    1. Preheat oven to 350°F. 
    2. Place your pie crust in a pie plate and crimp the edges with your fingers or a fork. Poke holes in the crust all over.
    3. Cut a piece of parchment paper the diameter of the pie plate. Place the parchment paper over the pie crust and fill the pie crust to the top with dried beans.  
    4. Bake in the oven for 10 minutes. Let cool.
    5. In a small sautée pan on medium heat, cook the pancetta for 5-10 minutes or until it is crispy. Pour the pancetta and grease in a mixing bowl. (The fat provides so much flavor.)
    6. Add the eggs and whisk with a fork. Add the cream and cheeses, then mix well to combine. 
    7. Pour in the cooled pie shell and bake for 35-40 minutes or until eggs are set and crust is lightly golden brown. 
    8. Remove from the oven. Let quiche cool slightly and top with chives.


When in a pinch, bacon can be substituted for pancetta.


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