Easy Creamy Breakfast Quiche Lorraine Recipe Perfect for Busy Mornings

Name: Easy Creamy Breakfast Quiche Lorraine
Prep time: 15 min
Cook time: PT-491045H24M43S
Total time: PT-491045H24M43S
Cuisine: French
Ingredients: 1 9-inch (23 cm) pie crust, store-bought or homemade, thawed if frozen; 6 slices bacon, cooked and chopped; 1 cup (100 g) shredded Gruyère cheese (or Emmental/Swiss cheese); 4 large eggs, room temperature; 1 cup (240 ml) heavy cream; ½ cup (120 g) small-curd cottage cheese; ½ cup yellow onion, finely diced and sautéed; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried); Salt and pepper, to taste; Pinch of freshly grated nutmeg (optional)

Written by

kate

Posted on January 5, 2026

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Breakfast Recipes

January 5, 2026

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Let me tell you, the scent of smoky bacon mingling with melted cheese and fresh herbs wafting from my oven is enough to make anyone’s mouth water first thing in the morning. The first time I baked this Easy Creamy Breakfast Quiche Lorraine, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It takes me back to when I was knee-high to a grasshopper, watching my grandma whip up her famous quiche on chilly weekend mornings. Years ago, I stumbled upon this recipe during a rainy weekend experiment, and honestly, I wish I’d discovered it way sooner.

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Let’s face it, this quiche is dangerously easy and offers pure, nostalgic comfort in every bite. You know what makes it perfect? It’s a quick, creamy breakfast that brightens up your Pinterest cookie board with savory goodness instead of sweets. Whether you’re feeding a crowd or just treating yourself on a busy weekday, this quiche Lorraine has become a staple for family gatherings and gifting, tested multiple times in the name of research, of course. It feels like a warm hug in pie form, and trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless trials and a few happy kitchen mishaps, here’s why this Easy Creamy Breakfast Quiche Lorraine stands out as a must-try:

Quick & Easy: Comes together in under 40 minutes, perfect for busy mornings or last-minute brunch plans.
Simple Ingredients: No fancy grocery runs needed; odds are you already have everything in your pantry and fridge.
Perfect for Brunch & Beyond: Great for weekend get-togethers, holiday mornings, or even a cozy dinner option.
Crowd-Pleaser: Always gets rave reviews from kids and adults alike, especially with that creamy, cheesy kick.
Unbelievably Delicious: The silky custard paired with smoky bacon and nutty Gruyère cheese makes for next-level comfort food.

What makes this quiche different? Well, I blend the cream and eggs just right to get that ultra-smooth custard filling, and I swear by using small-curd cottage cheese to add a subtle tang and extra creaminess without weighing it down. Plus, folding in fresh thyme gives it a little fresh herbal note that’s not too overpowering. It’s comfort food reimagined—faster and easier but with that same soul-soothing satisfaction you crave. Perfect for impressing guests without the stress or turning a simple morning into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and substitutions are easy if needed.

Pie crust: One 9-inch (23 cm) store-bought or homemade pie crust, thawed if frozen (I prefer Pillsbury for quick prep).
Bacon: 6 slices, cooked and chopped (smoky, crispy bacon adds classic Lorraine flavor).
Gruyère cheese: 1 cup (100 g), shredded (use Emmental or Swiss cheese if Gruyère is hard to find).
Eggs: 4 large, room temperature (helps the custard set nicely).
Heavy cream: 1 cup (240 ml) (provides that creamy texture; half-and-half works for a lighter version).
Cottage cheese: ½ cup (120 g), small-curd (adds subtle tang and extra creaminess).
Yellow onion: ½ cup, finely diced and sautéed (sweetens and balances the savory).
Fresh thyme: 1 teaspoon leaves (or ½ teaspoon dried) (a fresh herbal twist).
Salt and pepper: to taste (season the custard well for depth).
Nutmeg: a pinch, freshly grated (optional, but it adds a warm, subtle spice).

Substitution tips: Use almond flour crust for gluten-free. Swap dairy-free milk and coconut cream for a vegan-friendly version (though texture will differ). And if you want a veggie boost, toss in some sautéed spinach or mushrooms!

Equipment Needed

9-inch (23 cm) pie dish or quiche pan (glass or ceramic works best for even baking)
Mixing bowls (for eggs and ingredients)
Whisk (for blending eggs and cream)
Frying pan or skillet (to cook bacon and sauté onions)
Measuring cups and spoons (accuracy is key for custard)
Grater (for shredding Gruyère cheese)
Oven mitts (safety first!)

If you don’t have a pie dish, a round cake pan can work in a pinch, just watch the baking time. I’ve tried silicone pie pans before, but the crust tends to brown less evenly, so I stick with glass or metal. And a digital kitchen timer helps avoid that “oops” moment when the quiche overbakes.

Preparation Method

Preheat your oven to 375°F (190°C). Place the pie crust into your pie dish, gently pressing it into the sides. Poke a few holes in the bottom with a fork to prevent bubbling. Set aside.
Cook the bacon: In a skillet over medium heat, cook the 6 slices of bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cool, chop into bite-sized pieces.
Sauté the onions: In the same skillet with a little bacon fat left, add ½ cup finely diced yellow onion. Cook over medium heat for about 4-5 minutes until translucent and slightly caramelized. Remove from heat and let cool.
Mix the custard: In a large bowl, whisk together 4 large eggs and 1 cup (240 ml) heavy cream until smooth. Stir in ½ cup small-curd cottage cheese, 1 teaspoon fresh thyme leaves, a pinch of nutmeg, salt, and pepper to taste. The mixture should be silky and well combined.
Assemble the quiche: Sprinkle the cooked bacon evenly over the pie crust. Add the sautéed onions on top, then sprinkle 1 cup (100 g) shredded Gruyère cheese evenly over everything.
Pour the custard: Slowly pour the egg and cream mixture over the filling, letting it settle naturally. Avoid overfilling; the custard should come just below the crust rim.
Bake: Place the quiche in the preheated oven and bake for 35-40 minutes. The quiche is done when the edges are set and golden, and the center jiggles slightly but isn’t liquid. A toothpick inserted should come out mostly clean.
Cool and serve: Let the quiche cool on a wire rack for 10-15 minutes before slicing. This resting time helps the custard finish setting and makes slicing much neater.

Pro tip: If the crust edges brown too quickly, cover them with foil halfway through baking to prevent burning. Also, don’t rush the resting stage—it’s key for that perfect creamy texture.

Cooking Tips & Techniques

Honestly, the secret to a dreamy quiche Lorraine lies in the custard texture and even cooking. Here are a few things I’ve learned through trial and error:

Room temperature eggs and cream: Cold ingredients can cause the custard to separate or cook unevenly. Let them sit out for 15 minutes before mixing.
Don’t overfill the pie crust: If the custard is too high, it may spill over or take longer to bake through. Keep it just below the rim.
Blind baking the crust: Some recipes call for pre-baking the crust, but I find that poking holes and careful baking works just fine for a flaky, tender base.
Watch the oven temperature: Too hot, and the filling will puff up and crack; too low, and it might stay runny. 375°F (190°C) hits the sweet spot.
Multitasking: While the quiche bakes, clean up your prep area or set the table to save time.

One time I forgot to sauté the onions and tossed them in raw—big mistake! The flavor was flat, and the texture was off. Don’t skip that step; it adds subtle sweetness that balances the smoky bacon and creamy custard.

Variations & Adaptations

Feel free to switch things up depending on your mood, dietary needs, or what’s in your fridge:

Vegetarian version: Skip the bacon and add sautéed mushrooms, spinach, or roasted bell peppers for a veggie-packed quiche.
Gluten-Free: Use a gluten-free pie crust or a crustless quiche by greasing your pan well and baking the filling directly.
Dairy-Free: Swap heavy cream for canned coconut milk, use dairy-free cheese alternatives, and replace cottage cheese with blended silken tofu.
Herb twist: Try rosemary or chives instead of thyme for a different flavor profile.
Cheese swap: Experiment with sharp cheddar, feta, or goat cheese for a tangy punch.

Personally, I once tried adding sun-dried tomatoes and fresh basil—it was surprisingly fresh and made for a great summer brunch. Don’t be afraid to experiment; quiche is pretty forgiving!

Serving & Storage Suggestions

This quiche is best served warm or at room temperature. For a nice touch, garnish with a sprinkle of fresh thyme or chopped chives before serving. It pairs beautifully with a simple green salad dressed with lemon vinaigrette or fresh fruit on the side.

Leftovers? No worries! Wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a 350°F (175°C) oven for 10-15 minutes or microwave for 30-45 seconds (though the oven keeps it crispier).

For longer storage, quiche freezes well. Wrap cooled slices individually in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

Flavors often mellow and deepen after a day, so sometimes I actually prefer it the next morning with a cup of coffee. Pure comfort on a plate!

Nutritional Information & Benefits

Per serving (based on 6 servings): approximately 350 calories, 27g fat, 15g protein, 6g carbohydrates.

This Easy Creamy Breakfast Quiche Lorraine offers a hearty dose of protein from eggs and bacon, plus calcium and vitamin D from the cheese and cream. The small-curd cottage cheese adds a bit of extra protein and a slight tang without extra carbs. It’s a filling breakfast that keeps you going without the mid-morning slump.

Keep in mind, this recipe contains dairy and gluten (unless substituted). For those watching carbs, swapping in a low-carb crust or going crustless can reduce carbohydrate content substantially.

From a wellness perspective, it’s a balanced meal with fats, proteins, and minimal sugar, so it fits well into many eating plans when enjoyed in moderation.

Conclusion

In a nutshell, this Easy Creamy Breakfast Quiche Lorraine is a winner for anyone looking to start their day with something comforting, delicious, and surprisingly simple. It’s flexible enough to make your own, yet reliable enough to become a go-to recipe. I love it because it reminds me of cozy family mornings and the joy of slow weekends without demanding a ton of time or ingredients.

Give this recipe a try, tweak it to suit your taste, and let me know how it turns out in the comments! Share with friends or pin it for later—you’re going to want to have this one on your busy morning rotation.

Here’s to many creamy, cheesy mornings ahead!

FAQs

Can I make this quiche ahead of time?

Absolutely! You can prepare it the night before and bake it fresh in the morning, or bake it fully and reheat slices as needed.

What can I use instead of bacon?

Try smoked ham, cooked sausage, or for a vegetarian option, sautéed mushrooms or roasted veggies work great.

Is it necessary to use cottage cheese?

Not strictly, but it adds creaminess and a slight tang. You can replace it with extra cream or ricotta if preferred.

How do I prevent the crust from getting soggy?

Pricking the crust with a fork before adding filling helps, and you can also brush the crust with a thin layer of beaten egg before filling to create a moisture barrier.

Can I freeze the quiche?

Yes! Freeze cooled slices wrapped well for up to 2 months. Thaw in the fridge overnight before reheating.

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