Name: French Bacon Quiche – Rich, Savory & Perfect for Brunch
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 prepared 9-inch pie crust; 8 slices bacon, chopped; 1 medium onion, finely chopped; 4 large eggs; 1 cup heavy cream; 1 cup whole milk; 1 cup grated Gruyère cheese; 1/4 teaspoon ground black pepper; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg (optional)

So About This French Bacon Quiche (Brunches Will Never Be the Same)

Okay, let me just say this up front—French Bacon Quiche is the kind of dish that makes folks linger at the table with their forks still in hand. The first time I made it, my husband basically inhaled his slice before I’d barely finished pouring the coffee (rude, but flattering). Actually, this quiche brings back memories of a little Paris café I stumbled into during a hopelessly rainy afternoon—I’d tried to stay dry, failed miserably, but ended up warmed by a slice of quiche that was so good, I nearly cried. This isn’t that exact recipe (my version is less posh!), but it’s close enough to make me almost feel like I’m there again, at least once I’ve had a glass of wine and squinted a little.

Why You’ll Fall Head Over Heels for This Quiche

I make this when I’m craving something that’s both easy and a little impressive—like, “Yes, I whipped up a French quiche for brunch, what’s new?” Kind of makes me feel fancy but not in that fussy, hours-in-the-kitchen way. My kids go wild for it too (though admittedly, one picks the onions out every single time—can’t win ’em all). And, honestly, I used to get annoyed with tricky pastry crusts, but now I just use store-bought when I’m feeling lazy and no one is any the wiser. If you’ve ever been frustrated by soggy-bottomed pies (not naming names), this quiche is your redemption song.

What’s Actually in It? (With My Swaps & Secrets)

1 pie crust (homemade is gold, but I sometimes just grab Pillsbury from the fridge—no shame)
6 slices thick-cut bacon, chopped (I swap in lardons if I can find them, or honestly, turkey bacon in a pinch. My aunt insists on Black Forest bacon, but it’s not a dealbreaker)
1 medium onion, finely diced (white, yellow, red—I’ve used ’em all. Leeks work too, but it’s a little snootier)
3 large eggs
1 and 1/4 cups heavy cream (sometimes I get away with half-n-half, especially if the cream left its expiration date in the dust—yikes)
1 cup grated Gruyère cheese (Swiss is just fine; I’ve even gone half cheddar one wild Saturday morning…)
Pinch of nutmeg
Black pepper to taste
A handful of fresh chives (optional. Parsley or green onions if I’m feeling thrifty)

French Bacon Quiche – Rich, Savory & Perfect for Brunch

Here’s How to Make It (Don’t Panic!)

Heat the oven to about 375°F (that’s 190°C, give or take). If your oven’s as moody as mine, check it with an oven thermometer because mine likes to run wild—just a heads up.
Par-bake the crust for 10 minutes after pricking it with a fork; this helps with that dreaded soggy bottom. You can use pie weights or dried beans. Or just risk it, sometimes I do if I’m feeling lucky.
While that’s happening, fry your bacon in a skillet over medium heat until crisp. Drain on a paper towel (unless you love a bit of extra fat—who am I to judge?)
Next, sauté the onions in the leftover bacon grease till they’re soft and golden. This is where I usually sneak a taste, just for quality control, you know?
In a mixing bowl, whisk the eggs and cream together. Not too vigorously, or you’ll end up with bubbles all over the place. Add the nutmeg, pepper, and, actually, I toss in a good pinch of salt if the bacon isn’t super salty.
Scatter bacon, onion, and cheese into the crust. Pour the egg-cream mixture all over. Sometimes it looks a bit ‘uh-oh’ at this point, lumpy and sloshy—totally normal!
Return to the oven and bake for about 35-40 minutes, or till the center is just set but has a gentle wobble. Don’t overbake it. Or underbake… though I’ve done both and people still ask for seconds.
Let it cool 10 minutes before slicing. This is the hardest part, promise. (But cheating isn’t the end of the world—just messier slices!)

Notes from My Messy Kitchen (a.k.a. What Actually Works)

If you find the crust edges browning too quick, curl a bit of foil around them. Or just accept a well-done edge—I sometimes do (lazy, but true).
I used to think quiche needed blind baking with loads of bells and whistles—nope! Ten minutes with a fork-pricked crust is usually enough.
If you’ve only got low-fat milk, it’ll still set, but you lose that rich, dreamy texture (don’t blame me!).
This tastes even better cold the next day, especially around 11 a.m. with what’s left of your morning coffee.

If You Want to Tinker (The Good, The Bad… The Ugly)

Spinach or sautéed mushrooms—yum, adds some earthiness. (But my kids used to protest loudly until I gave up, so it’s your call.)
Try crumbled goat cheese instead of Gruyère for a tangier edge; just, fair warning, it turns a bit runny. Lesson learned!
Once I tried roasted red peppers. Looked pretty, but the flavor got lost—better as a side.
No pork? Smoked salmon and dill is a posh move, though at this point, it’s hardly French bacon quiche anymore. Still tasty though.

What You’ll Need (And What Works If You Don’t Have It)

9-inch pie dish (glass is best, but I’ve used a cake pan more times than I care to admit)
Mixing bowl (I once just used a big measuring jug; works fine, just feels a bit odd, sort of like baking in your slippers or something)
Frying pan/skillet
Whisk (or a fork, honestly—I forget my whisk at the back of the drawer half the time)

How to Store (If You Manage to Have Leftovers…)

Honestly, in my house it never lasts more than a day, but in case you have superhuman self-control: cover leftovers and stick them in the fridge. Good for about 2 days, though, I think it’s actually tastier on day two. I don’t recommend freezing—it just goes a bit watery, kind of like sad school lunches. If you want proper info on reheating, I usually just microwave a slice, but here’s a good article on different methods: The Kitchn’s how to reheat quiche.

How We Serve It (Or: The Stuff That Goes With It)

We usually do a peppery arugula salad with a lemony dressing (I’m convinced it balances out all that bacon). My brother-in-law swears by serving it with salsa (not very French, but—it’s brunch, not a UN summit). Sometimes I just put out a jar of Dijon mustard and a basket of crusty bread on the table. Oh, and mimosas if it’s a proper Sunday. For dessert, these madeleines are a dream.

Things I Wish I’d Known Years Ago (Pro Tips from a Serial Mistake-Maker)

Rushing the egg-cream whisking? Regretted it every time. Those lumps stick around, like bad house guests. Take a minute here.
Let the bacon cool a bit before tossing it in, or you’ll end up scrambling the eggs early. Not ideal, unless you’re actually after a bacon scramble, which is another thing entirely.
If you overfill the crust, don’t panic. Clean up the oven after (been there!) and maybe use a rimmed baking pan next time, just in case.
Finally—keep an eye on your oven because honestly, they love to do their own thing even when you ask nicely.

Stuff I Get Asked All the Time (Probably Should’ve Made This a FAQ Sooner)

Can I make this ahead? Yup, totally. Just reheat gently. Actually, I find it works better if you let it sit an hour or two anyway—the flavors get friendlier.
What if I hate onions? Leave ’em out, or swap for shallots or chives. Someone on Reddit even used caramelized fennel and raved about it, but I haven’t tried it. Yet.
Gluten free? Pre-made GF pie crusts exist, or honestly, skip the crust and pour everything into a buttered dish. Not a true quiche Lorraine, but pretty tasty.
Milk instead of cream? Sure, but you lose richness. Once, when I was out, I mixed in Greek yoghurt with milk and it was… fine (just a bit tangy).
How do I stop it from being watery? Don’t rush the bake. If it’s still jiggly in the very middle, give it five more minutes. And don’t add wet veg without cooking ’em first—voice of experience here.

So there you go—that’s my French bacon quiche with all its (and my) flaws, lessons, and little detours! If you give it a shot and discover an even better tweak, let me know—I’m still searching for the quiche to end all quiches. And if you’re dreaming of the perfect pastry, I’ve actually found a King Arthur pie crust recipe that’s not as scary as some.

French Bacon Quiche – Rich, Savory & Perfect for Brunch