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Classic Quiche Lorraine

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This Classic Quiche Lorraine is full of delicious flavor with only half the calories. Read on to learn more.

One of my favorite television chefs of all time is Julia Child. I can remember laying on the floor as a kid on a Saturday morning watching her make dishes like this Classic Quiche Lorraine. She poured all of her knowledge into my brain about food and delicious recipes. I knew that growing up, I wanted to be her — teaching others how to make delicious food. 

Imagine my surprise, here I am — 45 years of age and doing just that. I love making good food to share with my readers, so today I am sharing her classic Quiche Lorraine with you.

For another great quiche recipe, one that is KETO friendly, check out this Spinach and Ricotta Quiche.

Instead of using eggs, I am choosing to use Egg Beaters® instead. I love that this Classic Quiche Lorraine is a wholesome, homemade dish that can be made in a cinch with Egg Beaters. Thanks to their convenient packaging, there’s no cracking of eggs or cleanup required! (Be sure to check out their new product as well — Egg Beaters Whole Eggs with NISIN).

My Secret Ingredient for This Classic Quiche Lorraine Recipe

You only need just a few ingredients to make a Classic Quiche Lorraine — a pastry pie crust, bacon (choose smoky bacon for extra flavor), cheese, green onions, some spices, heavy cream, and of course, the main ingredient –eggs!

Over the years, I have heard so many stories about eggs being bad for you, but in all honesty, eggs are really good for you. They’re one of the best foods you can put in your body!

Some people cannot eat eggs though due to some dietary restrictions and they need an alternative that supports their diet choice.

Egg Beaters, which you can find at most grocery stores, provides a variety of delicious products—from whole eggs to egg whites—and because of that, we can enjoy delicious foods made with eggs without worrying about it.

Egg Beaters Original has 1/2 the calories of shell eggs and is made with all-natural egg whites. I picked up a 32-ounce carton at Walmart (they have NEW packaging Y'all!) while shopping recently to make this recipe for you.

So — now that you know my secret ingredient, let's get cooking!

How to Make a Classic Quiche Lorraine

To start, you are going to either make a flaky pastry crust, or you can cut corners like me and use a store-bought crust. Unroll the pie dough and place it in your pie pan, turning the edges under and crimping. There is no need to pre-bake the crust with pie weights or dry beans. Everything is baked at the same time. No blind baking this pie crust!

If you do not have a pie plate, you can do this with a small sheet pan. Line it with parchment paper, lay the pie crust on the sheet pan, and mold it into a rectangle and up the sides of the pan. You can also do this in a tart pan. I use the pie pan because it is easier, but any dish will do honestly.

Cook the bacon over medium heat to your liking. Remove from the pan and place it on a paper towel to drain. Once drained, chop it up on a cutting board. I like bigger chunks, like a more rustic chop, but you can make it to your preferred specifications.

Sprinkle the crumbled, cooked bacon over the pie shell. Sprinkle scallions and 1 cup of Swiss cheese on top of the bacon. You can also use Gruyere cheese if you prefer that over Swiss. If you want, use caramelized onion instead of scallions, you could do that too. I just like the mild onion flavor.

Laying the bacon down first will keep it from having a soggy bottom.

Make the Quiche Filling

In a medium bowl, whisk together the Egg Beaters, cream, and milk. Add salt, pepper, and nutmeg. I love that the package of Egg Beaters tells you exactly how much to use based on how many eggs a recipe calls for. That's the beauty of Egg Beaters — you don't have to guess at all.

Once you get it all mixed up together, carefully pour the egg mixture into the crust.

Sprinkle the remaining cheese over the cream mixture and add a dash of ground red pepper.

Here's a quick tip for you! Have a lot of cheese to grate? Skip the grater and use the attachment that lets you shred cheese in the food processor. It will cut down on the time by half.

Bake for 40 – 45 minutes with the oven temperature at 350 degrees F or until lightly browned and set in the middle. I like to place my pie pan on a baking sheet to keep any spill off on the pan. If you find the crust around the edge is browning too much, wrap the edge in aluminum foil.

Cool for 15 minutes before serving. This recipe is perfect to be served at room temperature.

When you take it out of the oven, it will be super puffy, but no worries. As it cools, it will settle down.

Serve this dish with a green salad that has a light dressing and some Parmesan cheese on it. This classic quiche recipe is perfect for brunch or a light dinner with the ladies. This would even be great to serve on Mother's Day.

Great for the Freezer

The thing that I truly love about this Classic Quiche Lorraine is that it is perfect for the fridge or freezer and is great warmed up the next day as well. Wrap it in plastic wrap to keep it safe. When ready to eat, warm a slice in the microwave.

The buttery crust is amazing, but you can also skip the crust and turn this into a crustless Quiche Lorraine.

Of course, you can turn this into mini bites by using mini tart shells and making savory tarts for a party where you need appetizers. The possibilities with this original Quiche Lorraine recipe are endless.

Look how perfect the inside is! That bacon and Swiss cheese along with the Egg Beaters make for a perfect breakfast, lunch, brunch, or dinner. 

Now, I am off to make more recipes using Egg Beaters. What is your favorite go-to wholesome recipe?

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Check out these other delicious breakfast recipes

Yield: 8 servings

Classic Quiche Lorraine

Classic Quiche Lorraine

This classic quiche Lorraine is perfect for breakfast, brunch, lunch, or dinner!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1/2 pkg. refrigerated pie crusts
  • 8 - 10 slices bacon, fried crisp and crumbled
  • 1/4 cup scallions, chopped
  • 1 1/2 cups Swiss cheese, grated
  • 1 1/2 cups of Egg Beaters
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • Dash of ground red pepper


    1. Preheat oven to 350 degrees.
    2. Allow pie dough to come to room temperature, about 15 minutes. Unroll and place in pie plate, turning edges under and crimping.
    3. Sprinkle the crumbled, cooked bacon over the crust.
    4. Sprinkle scallions and 1 cup of the Swiss cheese on top of the bacon.
    5. Whisk together Egg Beaters, cream, and milk.
    6. Add salt, pepper, and nutmeg.
    7. Carefully pour egg mixture into crust.
    8. Sprinkle with remaining cheese and a dash of ground red pepper.
    9. Bake 40 - 45 minutes or until lightly browned and set in middle.
    10. Cool 15 minutes before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 364Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 77mgSodium: 647mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 16g

Did you make this recipe?

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Monday 28th of March 2022

What size pie plate do you use? Is it standard 9 inch or deep dish or something else?

Thank you!

Jennifer Sikora

Wednesday 30th of March 2022

I use just a regular 9" pie crust


Friday 11th of February 2022

This recipe needs to be corrected because 1/12 cups egg beaters can’t be right.

Jennifer Sikora

Monday 14th of February 2022

That should say 1 1/2 cups. Sorry. This has been fixed.


Tuesday 5th of January 2021

Recipe says 1/12 cups egg beater. Is it supposed to be 1+1/2 cups?

Jennifer Sikora

Saturday 9th of January 2021

Yes. I will correct that.

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