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This caprese quiche lorraine recipe combines crispy bacon, mozzarella, fresh tomatoes and basil in a creamy egg custard baked in a golden, flaky crust. It takes about 20 minutes of hands-on time and bakes up tall, sliceable and never watery. It’s the perfect make-ahead centerpiece for brunch, holidays and summer get-togethers.
This recipe is what happens when caprese salad meets classic quiche Lorraine. You get the smoky, salty bacon of a Lorraine with the fresh mozzarella, tomato and basil flavors of caprese, all baked into a silky custard. A pinch of smoked paprika and nutmeg gives the filling a warm, savory depth that makes people go back for a second slice.
It’s the quiche I make for Easter brunch, Mother’s Day and anytime friends come over on a weekend morning. You can bake it the day before, it slices beautifully warm or at room temperature, and it pairs perfectly with a bright salad like my Easy Lebanese Salad or Lemon Arugula Salad Recipe with Parmesan Cheese.
Why This Recipe Works
• An egg white seal keeps the crust crisp. Brushing the blind-baked crust with egg white creates a thin barrier so the custard doesn’t soak in and turn the bottom soggy.
• Bacon adds the Lorraine richness. Crispy bacon gives every bite a smoky, salty contrast to the sweet tomatoes and fresh basil.
• Resting lets the custard finish setting. The quiche keeps cooking after it leaves the oven, so 20 minutes of rest gives you clean, tall slices.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Pie Crust: A frozen crust keeps it easy, or use homemade if preferred.
- Bacon: Thin-cut bacon chopped into 1/2-inch pieces and cooked until crisp. This is what makes it a Lorraine.
- Eggs: Form the custard base and hold everything together.
- Cream: Use half and half, or equal parts whole milk and heavy cream for richness.
- Cheese: Adds gooey texture, mix some in and sprinkle the rest on top.
- Tomatoes: One diced (seeds removed) for the filling and one thinly sliced and patted dry for a pretty topping.
- Fresh Basil: Complements the tomatoes and cheese beautifully.
- Spices: Smoked paprika, oregano and a pinch of nutmeg. Nutmeg is the classic quiche secret, and just a pinch makes the custard taste richer.
Ways to Modify This Caprese Quiche
- Swap the bacon: Try diced pancetta for a more Italian twist, or chopped prosciutto crisped in the skillet. Cooked breakfast sausage or diced ham work too.
- Make it vegetarian: Leave out the bacon and add sautéed spinach or zucchini instead. Add an extra pinch of salt, since the bacon brings a lot of the seasoning.
- Use fresh mozzarella: Swap the shredded mozzarella for small cubes of fresh mozzarella or halved mozzarella pearls. Pat them dry first so they don’t add extra moisture.
- Mix up the cheese: Replace half the mozzarella with grated Parmesan or Gruyère. Gruyère is the classic quiche Lorraine cheese and adds a nutty, savory flavor.
- Try cherry tomatoes: Halved cherry tomatoes scattered on top look beautiful and hold their shape well while baking.
- Add pesto: Swirl 2 to 3 tablespoons of basil pesto into the filling for an extra punch of basil flavor.
- Finish with balsamic: A light drizzle of balsamic glaze over each slice before serving gives it that classic caprese salad touch.
- Go crustless: Skip the crust and bake the filling in a greased 9-inch pie dish. Start checking at 30 to 35 minutes, since it bakes faster without the crust.
How to Make Caprese Quiche Lorraine
Step 1. Blind Bake the Crust: Preheat the oven to 350°F. Press the crust into a 9-inch pie dish (or tart pan set on a rimmed baking sheet) and poke the bottom with a fork. Line it with parchment or foil, fill with pie weights, dried beans or rice, and bake for 20 minutes. Remove the weights and parchment, brush the inside of the crust with the lightly beaten egg white and bake 10 minutes more. Set aside.
Step 2: Make Egg Filling: While your pie crust is baking preheat a large skillet over medium-high heat. Add the bacon and cook until the bacon is crispy. Remove the bacon and set on a plate with a paper towel to remove the grease. Add the onion to the skillet and saute until the onions are golden set aside. In a large bowl crack the 4 eggs and whisk. Then add in the cream, salt, pepper, paprika and nutmeg and continue to whisk.
Step 3: Add Remaining Ingredients: Stir in the onion, cheese, tomatoes, basil and parsley.
Step 4: Pour Egg Mixture into Crust: Pour the egg mixture into the prebaked crust.
Step 4: Pour Egg Mixture into Crust: Pour the egg mixture into the prebaked crust.
Step 5: Sprinkle Cheese over Egg Mixture: Sprinkle 1/4 cup shredded mozzarella over the egg mixture and place the tomato slices over the egg mixture.
Step 6: Bake the Quiche: Bake the quiche Lorraine in a preheated 350˚F oven for about 40-50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with more fresh basil and parsley.
Common Mistakes to Avoid
- Skipping the blind bake. Pouring custard into a raw crust almost always leads to a soggy bottom.
- Adding wet tomatoes. Seed the diced tomato and pat the slices dry with a paper towel before they go in.
- Overbaking. Pull the quiche when the center still jiggles slightly. Baking until firm leads to a rubbery, weepy custard.
- Using undercooked bacon. Soft bacon turns chewy in the custard. Cook it until fully crisp.
- Slicing too soon. Cutting into it hot means runny slices. Give it 20 minutes.
How to Make Caprese Quiche Ahead
- Bake it the day before. Let the quiche cool completely, cover tightly and refrigerate. Reheat at 350°F for 15 to 20 minutes, or serve at room temperature.
- Prep in stages. Blind bake the crust and cook the bacon and onion up to 2 days ahead and refrigerate separately. On brunch morning, whisk the filling, pour and bake.Storage Tips
Storage and Freezing Instructions
- Fridge: Cool completely, then cover tightly with foil or plastic wrap and refrigerate for up to 4 days. Storing it warm creates condensation that softens the crust.
- Freezer: Wrap the whole quiche or individual slices in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm in a 350°F oven for 15 to 20 minutes for a whole quiche or about 10 minutes for slices. The oven keeps the crust crisp. The microwave works for single slices but softens the crust.
Recipe FAQ
Remove the seeds from the diced tomato and pat the tomato slices dry before adding them. Blind bake the crust and seal it with egg white, and pull the quiche from the oven while the center still jiggles slightly. Overbaking causes the custard to weep.
A classic quiche Lorraine is made with bacon, eggs and cream. This version keeps that base and adds the caprese trio of mozzarella, tomato and basil.
Yes. Cube or tear it into small pieces and pat it dry first, since fresh mozzarella holds more moisture than shredded.
Absolutely. A frozen or refrigerated pie crust works great. Follow the package directions for blind baking, then brush with egg white before filling.
Yes. Leave it out for a vegetarian caprese quiche, and add a little extra salt to the filling since the bacon brings a lot of the seasoning.
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Caprese Quiche Lorraine Recipe
Ingredients
- 1 (9-inch) pie crust, store-bought or homemade
- 1/2 pound thin strips of bacon, chopped into 1/2-inch pieces
- 1/2 of a small sweet onion, diced
- 4 eggs, large
- 1 3/4 cups half and half, (or equal parts whole milk and heavy cream)
- 1 cup shredded cheese, mozzarella, divided
- 2 medium tomatoes, one tomato diced and one tomato sliced thinly
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, finely ground
- 1/4 teaspoon smoked paprika or paprika
- 1 teaspoon dried oregano
- 1/8 teaspoon ground nutmeg
- 1 egg white , lightly beaten (for sealing the crust)
Instructions
Prepare the crust:
- Start by preparing the homemade pie crust and chill, or use store-bought pie crust. If you are using a pre-made frozen pie crust pre-bake according to the package.
- Lightly flour a surface and roll out 1 pie crust to 12" then transfer it to the tart pan.
- Use your hands to press the dough into the pan to mold it into the pan. Freeze the homemade dough for 30 minutes. Preheat the oven to 350 degrees F.
Pre-bake the pie crust:
- If using a store-bought crust, follow the package instructions for pre-baking. If you are using a homemade dough remove it from the freezer. Start by poking the bottom with a fork.
- Line the tart pan with the parchment paper or aluminum foil allowing the ends to hand over the tart a bit.
If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill tart pan with pie weights such rice or dry beans.
If you are using a pan with a removable bottom, place the pan on a rimmed baking sheet in the oven to catch anything that spills.- Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove the crust from the oven and allow to cool.
Make the egg filling:
- While your pie crust is baking preheat a large skillet over medium-high heat. Add the bacon and cook until the bacon is crispy. Remove the bacon and set on a plate with a paper towel to remove the grease. Add the onion to the skillet and saute until the onions are golden set aside.
- In a large bowl crack the 4 eggs and whisk. Then add in the cream, salt, pepper, paprika, nutmeg and oregano and continue to whisk. Stir in the onion, 3/4 cup shredded mozzarella cheese, bacon, diced tomatoes, basil and parsley. Pour the egg mixture into the pre-baked crust.
- Sprinkle 1/4 cup shredded mozzarella over the egg mixture and place the tomato slices over the egg mixture.
- Bake the quiche Lorraine in a preheated 350˚F oven for about 40-50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly.Ba
- The quiche will continue cooking after it is removed from the oven. Let cool for about 20 minutes before serving and garnish with more fresh basil and parsley.
Notes
- Crust: For a store-bought crust, follow the package blind-baking directions, then brush with egg white and bake 10 minutes more.
- Doneness: The center should jiggle slightly when you pull it. It finishes setting as it rests.
- Make ahead: Bake up to 1 day ahead. Reheat at 350°F for 15 to 20 minutes or serve at room temperature.
- Storage: Refrigerate up to 4 days or freeze up to 3 months.
- Vegetarian: Skip the bacon and add an extra pinch of salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
