18 Delicious Quiche Lorraine Recipes Savory

Welcome to the ultimate comfort food journey with our roundup of 18 Delicious Quiche Lorraine Recipes! Whether you’re craving a cozy weekend brunch or a simple yet elegant dinner, quiche Lorraine is the answer. Packed with creamy fillings, crispy bacon, and a buttery crust, these recipes promise to delight your taste buds. Dive in and discover your next savory masterpiece that’s sure to impress at any table!

Classic Quiche Lorraine with Bacon and Gruyere

Nothing says comfort like a Classic Quiche Lorraine, with its creamy custard, crispy bacon, and nutty Gruyere cheese nestled in a flaky crust.

Ingredients

• 1 9-inch pie crust, homemade or store-bought
• 6 slices bacon, chopped
• 1 cup shredded Gruyere cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Remove and let cool slightly.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Drain on paper towels and sprinkle over the pre-baked crust. Top with shredded Gruyere.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth. Pour over the bacon and cheese in the crust.
4. Bake the quiche at 375°F for 35-40 minutes, until the custard is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The magic of this quiche lies in the balance of textures—crispy bacon, creamy custard, and a buttery crust that shatters with each bite.

Tip: For an extra flaky crust, freeze the pie dough for 15 minutes before baking.

Easy Quiche Lorraine with Shortcut Pastry

Quiche Lorraine is a classic French tart that’s surprisingly simple to whip up, especially with this shortcut pastry that saves you time without skimping on flavor.

Ingredients

• 1 store-bought pie crust
• 6 slices bacon, chopped
• 1 cup shredded Swiss cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F. Unroll the pie crust and press it into a 9-inch pie dish. Trim the edges as needed.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Drain on paper towels.
3. Sprinkle the cooked bacon and shredded Swiss cheese evenly over the bottom of the pie crust.
4. In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and ground nutmeg until well combined. Pour this mixture over the bacon and cheese in the pie crust.
5. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let it cool for 5 minutes before slicing.

The magic of this quiche lies in the creamy custard filling, perfectly balanced with the smoky bacon and nutty Swiss cheese, all nestled in a flaky, buttery crust.

Tip: For an extra flaky crust, chill the pie dish with the crust in the fridge for 10 minutes before adding the fillings and baking.

Spinach and Quiche Lorraine Fusion

Imagine combining the creamy, savory goodness of Quiche Lorraine with the fresh, leafy texture of spinach for a dish that’s both comforting and slightly virtuous. This Spinach and Quiche Lorraine Fusion is your new go-to for brunch or a light dinner.

Ingredients

• 1 pre-made 9-inch pie crust
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1 cup fresh spinach, chopped
• 1/2 cup cooked bacon, crumbled
• 1 cup shredded Swiss cheese
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and prick the bottom with a fork. Bake for 10 minutes, then remove and let cool slightly.
2. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
3. Layer the spinach, bacon, and Swiss cheese in the pre-baked pie crust. Pour the egg mixture over the top.
4. Brush the edges of the pie crust with melted butter for a golden finish. Bake at 375°F for 35-40 minutes, or until the center is set and the top is lightly golden.
5. Let the quiche cool for 10 minutes before slicing. The contrast between the crispy bacon and the tender spinach makes every bite a delightful surprise.

Tip: For an extra flaky crust, chill the pie dough for 30 minutes before baking.

Mini Quiche Lorraine Bites for Parties

These Mini Quiche Lorraine Bites are the perfect party appetizer, combining the classic flavors of quiche Lorraine in a bite-sized form that’s sure to impress.

Ingredients

• 1 package (14.1 oz) refrigerated pie crusts
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 cup shredded Gruyère cheese
• 6 slices bacon, cooked and crumbled
• 1/4 cup finely chopped onion

Instructions

1. Preheat oven to 375°F. Unroll pie crusts and use a 2-inch round cutter to cut out circles. Press each into a mini muffin tin.
2. In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined.
3. Divide Gruyère cheese, bacon, and onion evenly among the pie crust cups. Pour the egg mixture over the fillings, filling each cup nearly to the top.
4. Bake for 20-25 minutes, until the filling is set and the edges are golden brown. Let cool in the tin for 5 minutes before serving.

The combination of creamy Gruyère and crispy bacon in these mini quiches offers a delightful contrast in every bite, making them a standout at any gathering.

Tip: For an extra flaky crust, chill the cut pie crust circles in the muffin tin for 10 minutes before adding the fillings.

Quiche Lorraine with Caramelized Onions

Nothing says comfort like a classic Quiche Lorraine, especially when it’s upgraded with sweet, golden caramelized onions. This version is a delightful twist on the traditional, perfect for brunch or a cozy dinner.

Ingredients

• 1 pre-made pie crust
• 2 tablespoons unsalted butter
• 1 large onion, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon black pepper
• 1 cup grated Gruyère cheese
• 6 slices bacon, cooked and crumbled

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
2. In a large skillet over medium heat, melt the butter. Add the onion, sugar, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 20 minutes. Remove from heat.
3. In a large bowl, whisk together the eggs, heavy cream, and black pepper until smooth.
4. Spread the caramelized onions evenly over the bottom of the pie crust. Sprinkle the Gruyère cheese and crumbled bacon over the onions. Pour the egg mixture over the top.
5. Bake for 35-40 minutes, until the quiche is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The magic of this quiche lies in the balance between the rich, creamy custard and the sweet depth of caramelized onions, making every bite a harmonious blend of flavors.

Tip: For an extra flaky crust, freeze the pie crust for 10 minutes before filling and baking.

Gluten-Free Quiche Lorraine

Who says you can’t enjoy a classic Quiche Lorraine without the gluten? This version is just as rich and satisfying, with a crispy gluten-free crust that’ll have everyone asking for seconds.

Ingredients

• 1 1/4 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 6 slices bacon, cooked and crumbled
• 1 cup shredded Swiss cheese
• 4 large eggs
• 1 cup heavy cream
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 375°F. In a food processor, combine 1 1/4 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup cold cubed butter and pulse until mixture resembles coarse crumbs. Gradually add 3-4 tablespoons ice water, pulsing until dough comes together.
2. Press dough into a 9-inch pie dish, crimping edges as desired. Bake for 10 minutes, then let cool slightly.
3. Sprinkle cooked bacon and 1 cup shredded Swiss cheese over the crust. In a bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg. Pour over bacon and cheese.
4. Bake at 375°F for 35-40 minutes, until set and lightly golden. Let stand for 5 minutes before slicing.

The nutmeg adds a subtle warmth that elevates the classic flavors, making this quiche a standout dish for brunch or dinner.

Tip: For an extra crispy crust, blind bake it for 15 minutes before adding the filling.

Quiche Lorraine with a Hash Brown Crust

Transform the classic Quiche Lorraine with a crispy hash brown crust that adds a delightful texture and buttery flavor to every bite.

Ingredients

• 3 cups frozen hash browns, thawed
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 6 slices bacon, cooked and crumbled
• 1/2 cup diced onion
• 1/4 teaspoon nutmeg

Instructions

1. Preheat your oven to 400°F. Press the thawed hash browns into a 9-inch pie dish, forming a crust. Brush with melted butter and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bake for 25 minutes until golden and crispy.
2. In a large bowl, whisk together eggs, heavy cream, remaining salt, black pepper, and nutmeg. Stir in Gruyère cheese, bacon, and diced onion.
3. Pour the egg mixture over the baked hash brown crust. Reduce oven temperature to 375°F and bake for 30 minutes, or until the center is set and the top is lightly golden.

The hash brown crust not only adds a satisfying crunch but also soaks up the rich custard, making each slice irresistibly hearty.

Tip: For extra crispiness, squeeze excess moisture from the thawed hash browns before pressing them into the pie dish.

Vegan Quiche Lorraine with Tofu

Who says you can’t enjoy a classic Quiche Lorraine without eggs and bacon? This vegan version swaps in silken tofu and smoky tempeh for a dish that’s just as rich and satisfying.

Ingredients

• 1 9-inch vegan pie crust, unbaked
• 1 block (14 oz) silken tofu, drained
• 1/4 cup nutritional yeast
• 1 tbsp cornstarch
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup diced tempeh bacon
• 1/2 cup diced onion
• 1 cup unsweetened almond milk

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a pie dish and prick the bottom with a fork. Bake for 10 minutes, then set aside.
2. In a blender, combine silken tofu, nutritional yeast, cornstarch, turmeric, salt, and black pepper. Blend until smooth.
3. Heat olive oil in a skillet over medium heat. Add diced tempeh bacon and onion, cooking until the onion is translucent, about 5 minutes.
4. Spread the tempeh bacon and onion mixture over the pre-baked pie crust. Pour the tofu mixture over the top, then gently pour in almond milk.
5. Bake at 375°F for 35-40 minutes, until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The secret to this quiche’s creamy texture? Silken tofu blended with nutritional yeast creates a custard-like filling that’s surprisingly egg-free.

Tip: For an extra crispy crust, brush the edges with a little olive oil before baking.

Quiche Lorraine with Smoked Salmon Twist

Transform the classic Quiche Lorraine with a luxurious smoked salmon twist, perfect for brunch or a light dinner that feels special without the fuss.

Ingredients

• 1 9-inch pie crust, unbaked
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Gruyère cheese
• 4 ounces smoked salmon, chopped
• 1/2 cup diced onion
• 1 tablespoon butter

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment and bake for 5 more minutes until lightly golden. Let cool.
2. In a skillet over medium heat, melt the butter and sauté the diced onion until soft, about 5 minutes. Set aside to cool slightly.
3. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth.
4. Sprinkle the shredded Gruyère cheese, sautéed onions, and chopped smoked salmon evenly over the bottom of the pre-baked pie crust. Pour the egg mixture over the top.
5. Bake at 375°F for 35-40 minutes, until the quiche is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The smoked salmon adds a rich, smoky depth to the creamy custard, making this quiche a standout dish that’s as beautiful as it is flavorful.

Tip: For an extra touch of elegance, garnish each slice with a small piece of smoked salmon and a sprinkle of fresh dill before serving.

Low-Carb Quiche Lorraine with Almond Flour Crust

Dive into this Low-Carb Quiche Lorraine with an almond flour crust that’s as satisfying as it is wholesome, perfect for a lazy weekend brunch or a quick weekday dinner.

Ingredients

• 1 1/2 cups almond flour
• 1/4 teaspoon salt
• 1/4 cup cold butter, cubed
• 1 large egg
• 6 slices bacon, cooked and crumbled
• 1 cup shredded Swiss cheese
• 4 large eggs
• 1 cup heavy cream
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Preheat your oven to 375°F. In a bowl, mix almond flour and 1/4 teaspoon salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in 1 large egg until a dough forms. Press into a 9-inch pie dish and bake for 10 minutes until slightly golden.
2. Layer crumbled bacon and shredded Swiss cheese over the crust. In another bowl, whisk together 4 large eggs, heavy cream, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg. Pour over the bacon and cheese.
3. Bake at 375°F for 30-35 minutes until the center is set and the top is lightly browned. Let cool for 5 minutes before slicing.

The almond flour crust offers a nutty, buttery base that perfectly complements the creamy, savory filling, making this quiche a low-carb dream come true.

Tip: For an extra crispy crust, blind bake it for an additional 5 minutes before adding the filling.

Quiche Lorraine with Sun-Dried Tomatoes and Feta

Transform your brunch game with this Quiche Lorraine, elevated by the tangy punch of sun-dried tomatoes and the creamy saltiness of feta.

Ingredients

• 1 9-inch pie crust, unbaked
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked bacon, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Brush the pie crust with olive oil and pre-bake for 10 minutes. Let it cool slightly.
2. In a large bowl, whisk together eggs, heavy cream, milk, salt, and black pepper until smooth.
3. Layer the bacon, sun-dried tomatoes, and feta cheese evenly over the bottom of the pie crust.
4. Pour the egg mixture over the fillings, ensuring it’s evenly distributed.
5. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Let it rest for 5 minutes before slicing.

The combination of smoky bacon, sweet sun-dried tomatoes, and creamy feta creates a flavor profile that’s both rich and vibrant, making this quiche a standout dish.

Tip: For an extra crispy crust, place a baking sheet in the oven while it preheats and bake the quiche on the hot sheet.

Spicy Quiche Lorraine with Jalapenos

Spice up your brunch game with this Spicy Quiche Lorraine, where classic flavors meet a kick of jalapeno for an unforgettable twist.

Ingredients

• 1 pre-made pie crust
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup cooked bacon, chopped
• 1/4 cup diced jalapenos (seeds removed for less heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges.
2. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
3. Layer the bacon, Gruyère cheese, and jalapenos evenly over the bottom of the pie crust.
4. Pour the egg mixture over the fillings in the pie crust.
5. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
6. Let the quiche cool for 5 minutes before slicing. Serve warm.

The jalapenos add a delightful heat that complements the creamy Gruyère and smoky bacon, making this quiche a standout dish for any meal.

Tip: For an extra crispy crust, blind bake it for 10 minutes before adding the fillings.

Quiche Lorraine with Mushrooms and Thyme

This Quiche Lorraine with Mushrooms and Thyme is a savory delight that combines the classic flavors of bacon and cheese with earthy mushrooms and aromatic thyme, all nestled in a flaky pie crust.

Ingredients

• 1 pre-made 9-inch pie crust
• 6 slices bacon, chopped
• 1 cup sliced mushrooms
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Remove and set aside.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
3. Add the sliced mushrooms to the skillet and sauté in the bacon drippings until soft, about 4 minutes. Remove from heat.
4. In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and thyme leaves until well combined.
5. Sprinkle the cooked bacon, sautéed mushrooms, and shredded Gruyère cheese over the pre-baked pie crust. Pour the egg mixture over the top.
6. Bake at 375°F for 35-40 minutes, until the quiche is set and the top is lightly golden. Let cool for 5 minutes before slicing.

The combination of crispy bacon, creamy Gruyère, and fresh thyme elevates this quiche beyond the ordinary, making it a standout dish for brunch or a light dinner.

Tip: For an extra flaky crust, chill the pie dough for 30 minutes before baking.

Quiche Lorraine with Sweet Potato Crust

Transform your classic Quiche Lorraine with a sweet potato crust that adds a subtle sweetness and a gorgeous color to this beloved dish.

Ingredients

• 1 large sweet potato, peeled and grated (about 2 cups)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 6 slices bacon, chopped
• 1/2 cup diced onion
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon black pepper
• 1 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F. Mix the grated sweet potato with olive oil and 1/4 teaspoon of the salt. Press into a 9-inch pie dish to form a crust. Bake for 15 minutes until slightly firm.
2. While the crust bakes, cook the chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving about 1 tablespoon of fat in the skillet.
3. Sauté the diced onion in the bacon fat until soft, about 3 minutes.
4. In a bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt, and black pepper. Stir in the cooked bacon, sautéed onions, and shredded Gruyère cheese.
5. Pour the egg mixture into the pre-baked sweet potato crust. Bake at 375°F for 30 minutes, or until the center is set and the top is lightly golden.

The sweet potato crust not only adds a nutritional boost but also a beautiful contrast to the creamy, savory filling, making this quiche a showstopper at any brunch.

Tip: For an extra crispy crust, press the sweet potato mixture as thinly as possible against the pie dish.

Quiche Lorraine with Goat Cheese and Herbs

There’s something undeniably comforting about a slice of Quiche Lorraine, especially when it’s elevated with creamy goat cheese and a sprinkle of fresh herbs. This version is a delightful twist on the classic, perfect for brunch or a light dinner.

Ingredients

• 1 pre-made pie crust (9-inch)
• 6 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked bacon, chopped
• 1/2 cup crumbled goat cheese
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh chives, chopped

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
2. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
3. Scatter the chopped bacon, crumbled goat cheese, thyme, and chives evenly over the bottom of the pie crust.
4. Pour the egg mixture over the fillings in the pie crust, ensuring it’s evenly distributed.
5. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let it cool for 10 minutes before slicing.

The creamy goat cheese melts beautifully into the custard, offering a tangy contrast to the smoky bacon, while the fresh herbs add a bright finish. It’s a harmonious blend of flavors that feels both indulgent and refined.

Tip: For a crispier crust, blind bake it for 10 minutes before adding the fillings.

Quiche Lorraine with Asparagus and Lemon Zest

Nothing says brunch like a classic Quiche Lorraine, and this version with asparagus and lemon zest brings a fresh twist to the table.

Ingredients

• 1 pre-made pie crust (9-inch)
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup grated Gruyère cheese
• 6 slices bacon, cooked and crumbled
• 1/2 cup asparagus, chopped into 1-inch pieces
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden. Let cool slightly.
2. In a large bowl, whisk together the eggs, heavy cream, and whole milk until smooth. Stir in the Gruyère cheese, crumbled bacon, chopped asparagus, lemon zest, salt, black pepper, and nutmeg.
3. Pour the egg mixture into the pre-baked pie crust. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden brown.
4. Let the quiche cool for 10 minutes before slicing. The lemon zest adds a bright note that perfectly balances the richness of the bacon and Gruyère.

Tip: For a crispier crust, brush the pre-baked shell with a beaten egg white before adding the filling.

Quiche Lorraine with Roasted Red Peppers

Imagine slicing into a quiche where the classic Lorraine meets the sweet, smoky depth of roasted red peppers—this is that dish, perfect for brunch or a light dinner.

Ingredients

• 1 pre-made pie crust (9-inch)
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup grated Gruyère cheese
• 1/2 cup diced cooked bacon
• 1/2 cup chopped roasted red peppers
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Remove and let cool slightly.
2. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth.
3. Sprinkle the Gruyère cheese, bacon, and roasted red peppers evenly over the bottom of the pre-baked pie crust.
4. Pour the egg mixture over the fillings in the pie crust. Drizzle with olive oil.
5. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden brown. Let stand for 5 minutes before slicing.

The roasted red peppers add a vibrant sweetness that beautifully contrasts the salty bacon and rich Gruyère, making every bite a delightful surprise.

Tip: For an extra smoky flavor, try roasting your own red peppers under the broiler until charred, then peel and chop.

Quiche Lorraine with Chicken and Leeks

This Quiche Lorraine with Chicken and Leeks is a comforting twist on the classic, adding tender chicken and sweet leeks for a hearty meal any time of day.

Ingredients

• 1 pre-made pie crust
• 1 cup cooked chicken, shredded
• 1 leek, thinly sliced (white and light green parts only)
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup shredded Gruyère cheese
• 1 tablespoon unsalted butter

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and bake for 10 minutes. Remove and set aside.
2. In a skillet over medium heat, melt the butter. Add the leek and cook until soft, about 5 minutes. Remove from heat.
3. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
4. Layer the chicken, leeks, and Gruyère cheese in the pre-baked pie crust. Pour the egg mixture over the top.
5. Bake at 375°F for 35-40 minutes, until the quiche is set and the top is golden brown. Let it cool for 5 minutes before slicing.

The nutmeg adds a subtle warmth that beautifully complements the creamy Gruyère and sweet leeks, making this quiche a standout dish.

Tip: For an extra crispy crust, brush the edges with a beaten egg before baking.

Conclusion

We hope this roundup of 18 Delicious Quiche Lorraine Recipes has inspired your next brunch or dinner. Each recipe offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!