Recipe

Vegetarian Quiche Lorraine

Classic Quiche Lorraine flavor, vegetarian style: smoky mushrooms, sweet onions, Gruyère, and a silky custard in a crisp, blind-baked crust.

By Matt Campbell

•

4.8

A golden vegetarian quiche lorraine slice on a ceramic plate with a flaky crust and browned top, set on a bright kitchen table with soft natural light

Jump to Recipe

Quiche Lorraine is one of those dishes that feels fancy until you remember it is basically eggs, dairy, and confidence. Traditionally, that confidence comes from bacon. We are going to keep the swagger, skip the meat, and still land on something that tastes like brunch at a place with good chairs.

This vegetarian Quiche Lorraine leans on smoky sautéed mushrooms and sweet caramelized onions to bring the same savory depth, then locks it all into a custard that bakes up tender, creamy, and sliceable. The crust stays crisp because we blind bake it first. No soggy bottoms on my watch.

An uncooked pie crust in a pan surrounded by eggs, cream, grated Gruyere, mushrooms, onions, salt, and pepper on a clean kitchen counter in natural light

Why It Works

Big Lorraine flavor without bacon: mushrooms browned hard plus smoked paprika gives that savory, almost smoky hit.
Custard that sets, not scrambles: the egg to dairy ratio is tuned for a silky interior with clean slices.
Crisp crust every time: blind baking and a quick seal trick keep the bottom flaky.
Make-ahead friendly: it reheats like a champ for breakfasts, lunches, and midnight fridge visits.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.

Reheat for best texture: Warm slices on a sheet pan at 325°F for 10 to 15 minutes until heated through. The microwave works in a pinch, but the crust will soften.

Freeze: Wrap individual slices tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat in the oven.

Make ahead (whole quiche): Bake fully, cool, then cover and refrigerate. Reheat the whole quiche at 325°F until warmed through (about 20 to 30 minutes), or slice and reheat pieces for faster results.

Individual slices of quiche arranged in a glass storage container with a lid on a kitchen counter, ready for meal prep

Common Questions

What can I use instead of bacon in Quiche Lorraine?

For vegetarian Lorraine vibes, use browned mushrooms plus caramelized onions for depth. A small pinch of smoked paprika and a little soy sauce (optional) helps mimic that savory, cured note.

Can I make this quiche crustless?

Yes. Grease a 9-inch pie dish well, add the filling, and bake the custard. Start checking around 30 to 35 minutes. It will be lighter and a little less “Lorraine,” but still very good.

How do I keep quiche from getting watery?

Two big rules: cook moisture out of the vegetables and avoid overbaking. Sauté mushrooms until they are deeply browned and dry, and bake just until the center has a gentle wobble.

What cheese is best?

Gruyère is the classic. Swiss works, sharp white cheddar is great, and a mix of Gruyère plus Parmesan is my “I want this to taste expensive” move.

How do I know when it is done?

The edges should be set and the center should jiggle like Jell-O, not slosh like a latte. The top should look set and lightly puffed, with just a hint of golden on the cheese. If you have a thermometer, aim for 165°F to 175°F in the center (I usually pull it near 170°F).

What if I am using a deep-dish crust?

Deep-dish crusts can take a little longer. Keep the oven temp the same, but plan on 5 to 10 extra minutes and use the visual cues: lightly puffed top and a gentle wobble in the center.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or ceramic)
Sheet pan (for baking the quiche on, easier transfer)
Skillet (for mushrooms and onions)
Mixing bowl and whisk
Measuring cups and spoons
Pie weights or dried beans (for blind baking)

I used to think quiche was strictly “brunch people” food. Then I started cooking more for real life, aka nights when you want something cozy but you also want to feel like you made a Choice. The first time I tried a vegetarian Lorraine, it was fine but kind of flat. So I pushed the mushrooms further, like really browned them, and took the onions all the way to jammy. That was the moment. Same comfort, same richness, and nobody at the table misses the bacon because the flavor is already doing the most.

Vegetarian Quiche Lorraine

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Servings 8 slices

Ingredients

1 (9-inch) pie crust, store-bought or homemade, chilled (note: deep-dish may need extra bake time)
1 tbsp olive oil
1 tbsp unsalted butter
1 medium yellow onion, thinly sliced
8 oz cremini mushrooms, sliced
1 garlic clove, finely grated or minced
1/2 tsp smoked paprika
1 tsp kosher salt, divided (1/4 tsp for onions, 3/4 tsp for custard)
1/2 tsp black pepper
1 tsp soy sauce (optional, for extra smoky-savory depth)
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1 1/2 cups Gruyère, grated (about 6 oz)
Pinch of freshly grated nutmeg (optional but very classic)
1 tsp Dijon mustard (optional, for extra Lorraine energy)
1 egg white (optional, for sealing the crust)

Sliced cremini mushrooms, thinly sliced onions, grated Gruyere, and cracked eggs arranged in small bowls on a kitchen counter with warm natural light

Instructions

Blind bake the crust (and seal it). Heat oven to 375°F. Fit the chilled crust into a 9-inch pie dish and crimp the edges. Line with parchment, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and parchment, then bake 8 to 10 minutes more until the bottom looks dry and lightly golden. Quick seal trick: while the crust is still hot, brush the bottom and sides with egg white (or a very thin swipe of Dijon if you prefer). Return to the oven for 1 to 2 minutes to set the seal.
Build the flavor base. While the crust bakes, heat olive oil and butter in a skillet over medium heat. Add onions and 1/4 tsp of the salt. Cook, stirring often, for 10 to 12 minutes until soft and sweet.
Brown the mushrooms hard (but not burnt). Add mushrooms to the skillet. Raise heat to medium-high and cook 8 to 10 minutes, stirring occasionally, until they release moisture and then turn deeply browned. You are aiming for dry and deeply golden, not blackened. Add garlic and smoked paprika and cook 30 seconds. Stir in soy sauce (if using). Season with pepper. Let the mixture cool slightly.
Whisk the custard. In a bowl, whisk eggs, cream, milk, the remaining 3/4 tsp salt, nutmeg (if using), and Dijon (if using) until smooth.
Assemble. Sprinkle about half the Gruyère into the warm crust. Spoon in the mushroom and onion mixture. Top with remaining Gruyère.
Pour and bake. Set the pie dish on a sheet pan. Slowly pour the custard over the filling. Bake at 375°F for 30 to 35 minutes, but start checking at 30. It is done when the edges are set, the top looks set and lightly puffed, and the center has a gentle wobble. (Deep-dish crusts can take 5 to 10 minutes longer.)
Rest, then slice. Cool at least 20 minutes before slicing. This is the difference between clean wedges and delicious chaos.