Anabelle The Pioneer Woman Quiche Lorraine is a classic French-inspired dish made with a buttery crust, crispy bacon, creamy custard, and melted cheese. It’s elegant enough for brunch gatherings yet simple enough for everyday meals. With a silky filling and golden, flaky pastry, this quiche delivers comfort in every slice. It bakes beautifully, reheats well, and pairs perfectly with salads, soups, or breakfast spreads.
A Quick Glimpse at Pioneer Woman Quiche Lorraine
This recipe blends crispy bacon, eggs, heavy cream, onions, and cheese into a custard-like filling that sets perfectly inside a pre-baked crust. The result is savory, creamy, and satisfying — a timeless favorite that works for breakfast, lunch, or dinner.
Why This Recipe Is Worth Trying
- Classic, Elegant Flavor: Simple ingredients transform into an impressive dish.
- Perfect for Brunch: Ideal for holidays, showers, and gatherings.
- Creamy and Savory Texture: Custard filling stays smooth and rich.
- Customizable: Add veggies, herbs, or different cheeses.
- Great Make-Ahead Recipe: Tastes wonderful reheated the next day.
Essential Ingredients for This Recipe
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 6 slices of bacon, cooked and crumbled
- 1 small onion, finely chopped
- 1½ cups shredded Swiss or Gruyère cheese
- 4 large eggs
- 1½ cups heavy cream (or half-and-half)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg (optional, classic French flavor)
- 1 tablespoon butter (for sautéing onions)
Useful Equipment
- 9-inch pie dish
- Skillet
- Mixing bowl
- Whisk
- Baking sheet
- Aluminum foil or pie weights
Directions to Make Pioneer Woman Quiche Lorraine
Step 1: Preheat the oven
Set the oven to 375°F (190°C). Place the pie crust in the dish and crimp the edges.
Step 2: Blind-bake the crust
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and bake for another 5 minutes until lightly golden.
Step 3: Cook the bacon
In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and crumble once cooled.
Step 4: Sauté the onions
In the same skillet, melt butter and cook onions until soft and lightly golden, about 5 minutes. Remove from heat.
Step 5: Prepare the custard
In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth.
Step 6: Layer the ingredients
Sprinkle cheese evenly over the bottom of the pie crust. Add crumbled bacon and sautéed onions on top.
Step 7: Pour the custard mixture
Slowly pour the egg mixture over the fillings, letting it settle evenly in the crust.
Step 8: Bake the quiche
Place the quiche on a baking sheet and bake for 35–40 minutes, or until the center is just set and the top is lightly golden.
Step 9: Cool and serve
Let the quiche rest for 10 minutes before slicing. Serve warm, at room temperature, or chilled.
What I Got Wrong (And How I Fixed It)
- Soggy Crust: Blind-bake the crust properly before filling.
- Runny Center: Increased baking time and checked doneness by gently shaking.
- Too Salty: Reduce salt when using salty bacon or cheese.
- Overbrowned Top: Covered loosely with foil for the last 10 minutes.
Healthier Ways to Make Pioneer Woman Quiche Lorraine
- Use low-fat milk instead of heavy cream.
- Swap regular bacon for turkey bacon.
- Add veggies like spinach, mushrooms, or tomatoes.
- Use a whole wheat crust for extra fiber.
- Reduce cheese by half for a lighter version.
Ingredient Substitutions for Pioneer Woman Quiche Lorraine
- Swiss Cheese Substitute: Cheddar, mozzarella, or Gruyère.
- Cream Substitute: Half-and-half or whole milk.
- Pie Crust Substitute: Puff pastry or a crustless version.
- Onion Substitute: Shallots or green onions.
- Bacon Substitute: Ham or smoked turkey.
Unexpected Ways to Enjoy Pioneer Woman Quiche Lorraine
- With Salad: Pair with arugula or Caesar salad for brunch.
- As a Breakfast Plate: Serve with fruit and crispy potatoes.
- For Lunch: Add a warm bowl of soup on the side.
- Pack for Picnics: Tastes great even at room temperature.
- Cut Into Mini Squares: Serve as appetizers for parties.
Best Tips for Pioneer Woman Quiche Lorraine Success
- Blind-Bake the Crust: Essential to prevent sogginess.
- Use Cold Ingredients: Helps custard set properly.
- Don’t Overfill the Crust: Avoid overflow during baking.
- Let It Rest Before Slicing: Ensures clean, firm slices.
- Shred Your Own Cheese: Melts smoother than packaged cheese.
- Bake on a Tray: Catches any spills and ensures even heating.
Tasty Twists on Pioneer Woman Quiche Lorraine
- Spinach Lorraine: Add sautéed spinach.
- Mushroom Bacon Quiche: Add mushrooms with onions.
- Cheesy Trio Quiche: Mix Swiss, cheddar, and mozzarella.
- Herb Version: Add parsley, chives, or thyme.
- Tomato Lorraine: Add cherry tomato halves on top.
Best Ways to Store Your Pioneer Woman Quiche Lorraine
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Slice Before Storing: Easier to reheat individual portions.
- Avoid Storing Warm: Prevents condensation and sogginess.
Ways to Warm It Up Again
- Oven: Reheat slices at 325°F for 10–12 minutes.
- Microwave: Warm in 20–30 second bursts.
- Air Fryer: Heat at 300°F for 4–5 minutes for a crisper crust.
Nutritional Breakdown (per serving)
- Calories: 380
- Protein: 15g
- Fat: 29g
- Carbohydrates: 18g
- Fiber: 1g
- Sodium: 520mg
Other Popular Pioneer Woman Recipes
- Pioneer Woman Crack Green Beans
- Pioneer Woman Mississippi Roast
- Pioneer Woman Chicken Rice Casserole
- Pioneer Woman Crockpot Green Bean Casserole
- Pioneer Woman Corn Casserole
- Pioneer Woman Texas Trash
Pioneer Woman Quiche Lorraine Recipe
This recipe blends crispy bacon, eggs, heavy cream, onions, and cheese into a custard-like filling that sets perfectly inside a pre-baked crust. The result is savory, creamy, and satisfying — a timeless favorite that works for breakfast, lunch, or dinner.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
-
1 unbaked 9-inch pie crust (store-bought or homemade)
-
6 slices of bacon, cooked and crumbled
-
1 small onion, finely chopped
-
1½ cups shredded Swiss or Gruyère cheese
-
4 large eggs
-
1½ cups heavy cream (or half-and-half)
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
⅛ teaspoon nutmeg (optional, classic French flavor)
-
1 tablespoon butter (for sautéing onions)
Instructions
Set the oven to 375°F (190°C). Place the pie crust in the dish and crimp the edges.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and bake for another 5 minutes until lightly golden.
In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and crumble once cooled.
In the same skillet, melt butter and cook onions until soft and lightly golden, about 5 minutes. Remove from heat.
In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth.
Sprinkle cheese evenly over the bottom of the pie crust. Add crumbled bacon and sautéed onions on top.
Slowly pour the egg mixture over the fillings, letting it settle evenly in the crust.
Place the quiche on a baking sheet and bake for 35–40 minutes, or until the center is just set and the top is lightly golden.
Let the quiche rest for 10 minutes before slicing. Serve warm, at room temperature, or chilled.
FAQs
How do I keep my Quiche Lorraine crust from getting soggy?
Blind-bake the crust before adding the filling. Bake it for 10 minutes with pie weights, then 5 more minutes without them. This creates a dry, crisp base that prevents the custard from soaking into the crust.
Why is my Quiche Lorraine watery in the center?
A watery center usually means the ratio of eggs to cream wasn’t balanced, or the quiche was underbaked. The center should jiggle slightly but not look liquid. Bake until the edges are set and the middle is just firm.
Can I make Quiche Lorraine ahead of time?
Yes, you can make it 1–2 days ahead. Bake it fully, cool completely, and refrigerate. Reheat at 325°F for 10–15 minutes, or serve at room temperature, which is traditional for many quiches.
What cheese works best in Quiche Lorraine?
Swiss or Gruyère cheese is ideal because it melts smoothly and offers a mild, nutty flavor that complements the bacon and custard. Cheddar can be used, but it gives a sharper taste and a different texture.
Wrapping It Up
The Pioneer Woman Quiche Lorraine is a timeless classic that delivers elegance with minimal effort. From its flaky crust to its creamy bacon-filled interior, every slice brings comforting flavor and versatility.
