Quiche Lorraine Pizza

Quiche Lorraine Pizza

Perfect pizza for breakfast. Or brunch. Or lunch. Or dinner. Or “it’s-3am-I-just-got-in-and-need-to-eat”.

I do a lot of talking about my undying love for the sweet combination of peanut butter and chocolate. In my savory world, the combination of bacon and cheese is held in much the same regard. They were made for each other and I love them in so many forms… a bacon cheeseburger, fontina-stuffed, bacon-wrapped dates, an omelet, and of course they ever-popular Quiche Lorraine (you remember the Quiche Lorraine Scones I made, right?). Now, let me be straight with you. I’m a pepperoni pizza kinda girl. It’s my favorite, always has been and always will be. There’s nothing I’d rather be eating when I sit down to watch a Penguins or Steelers game. BUT, sometimes I like to experiment. And I love when experiments turn out to be fabulous. I recently read that back in the day when the Germans and French first started eating what it now known as Quiche Lorraine, the bottom crust was actually made using bread dough. I thought it was interesting, and then immediately thought… “Pizza!” And… voila!

Quiche Lorraine Pizza

The traditional Quiche Lorraine is composed of a crust (usually a flaky pie-type crust), which is filled with an egg and cream custard that includes some type of pork meat (most often bacon), cheese (typically Gruyere, or another Swiss variety), and onions. I took this and ran with it for a gourmet pizza. The crust was the historical bread, in this case pizza, dough, leeks (a bit of an upgrade from your everyday onions), bacon and Swiss cheese, with eggs cracked on top. The only component missing was the cream, and I think brushing melted butter on the crust was a good substitute.

So, there you have it! Quiche Lorraine pizza… it was delicious. I’m still a pepperoni pizza girl, but something different every now and then (on non-game days) is always welcome! And, my mom said it was the best pizza she has ever had, ever. She may have been saying that because she’s my mom, but she’s a big pizza fan too, so I’m taking her at her word.

Quiche Lorraine Pizza

What’s your favorite type of pizza?

One year ago: Eggplant Lasagna Tart with Parmesan-Basil Crust
Two years ago: Beef Wellington

Quiche Lorraine Pizza

Yield: 1 12-inch pizza

Prep Time: 30 minutes

Cook Time: 10-15 minutes

Total Time: 45 minutes


½ batch Basic Pizza Dough
3 tablespoons unsalted butter, divided
1 leek (white and light green part only), thinly sliced
6 slices bacon, cooked and roughly chopped
8 ounces Swiss-style cheese, shredded (about 2 cups)
3 eggs
Salt and freshly ground black pepper, to taste


1. Prepare the pizza dough to the point of letting it rest after it has risen. Preheat the oven to 500 degrees F.

2. While you wait for the pizza dough to rest, melt 1 tablespoon of the unsalted butter in a skillet over medium heat and saute the sliced leeks. Season with salt and pepper and saute until they are soft, about 5-7 minutes. Set aside to cool.

3. Once the pizza dough is ready, shape it and place it on a pizza pan or peel (whatever your typical method is to make pizza at home). Melt the remaining 2 tablespoons of butter and brush it over the pizza crust. Top with the sauteed leeks, then scatter the bacon over the leeks. Top with the shredded cheese. Crack the eggs over the cheese (evenly spaced) and season the top of the pizza with freshly ground black pepper.

4. Transfer the dough to the oven and bake for 10-15 minutes, or until the crust is golden and the cheese is melted and starting to brown.

* Note 1: For detailed instructions on preparing homemade pizza dough, please see the recipe for Basic Pizza Dough.

* Note 2: If you bought a pre-made pizza shell or prepared dough, just pick up the instructions on step #2. Just be sure to use the oven temperature specified for the pizza shell or dough you are using, if given.


32 Responses to “Quiche Lorraine Pizza”

  1. Paula on July 27, 2010 at 4:22 am

    I`m going to do this pizza! so yummy!

    Have a nice day!


  2. Chris on July 27, 2010 at 6:39 am

    I have been waiting for this post. Your mom came in ranting and raving about how good this pizza was and I just can’t wait to try it out. This will make an excellent dinner for Sat.


  3. Deborah Dowd on July 27, 2010 at 9:31 am

    This sounds amazing- I think I will try with a little spinach and mushrooms!


  4. Jason Phelps on July 27, 2010 at 9:36 am

    What a wonderful twist. I like they way you think!



  5. Michelle on July 27, 2010 at 9:54 am

    Love this breakfast pizza! I can eat breakfast or pizza for any meal!


  6. Maria on July 27, 2010 at 10:18 am

    What a fun pizza! I love trying new flavors!


  7. Margaret on July 27, 2010 at 10:21 am

    How creative!! And how wonderful looking. Quiche lorraine pizza. who would’ve thunk. Glad you did!!


  8. Rebecca on July 27, 2010 at 10:43 am

    Yum! This looks like a great french twist on an old italian classic! I love the idea of baked eggs on top…..

    My favorite pizza is ANNNNNNNYTHING a bit untraditional. So this very well could become one of my faves. 😉


  9. CC Recipe on July 27, 2010 at 11:16 am

    I am a huge pizza fan, this sounds interesting, I will have to give it a go!


  10. RisaG on July 27, 2010 at 12:56 pm

    OmG does this look amazingly good. It is lunch time and you are making me so hungry. I love bacon. Roasted 2 trays of it yesterday so I could freeze some. I just bought a whole book on it too.

    Thanks for the inspiration.


  11. madge @ vegetariancasserolequeen on July 27, 2010 at 1:47 pm

    Pizza (and reasonable facsimiles thereof) are also enjoyed during Penn State football games, as well as Steelers. Go PA sports!!!

    Would it be shameful to substitute with store bought crust???


  12. Tina from PA on July 27, 2010 at 1:48 pm

    This looks so good ! I have to make this very soon, I never like any kind of breakfast pizza because they always have scrambled eggs on them and I just cann’t go there !Thanks for another great recipe!!!


  13. Nadia on July 27, 2010 at 3:06 pm

    It looks scrumptious. What a good idea of turning the French traditional quiche lorraine into a pizza. I love this idea.
    I will make it. Thank you.


  14. Jillian on July 27, 2010 at 5:34 pm

    Looks perfect! And I’m not too fond of visible eggs but I’d eat this.


  15. Heather I. on July 27, 2010 at 8:19 pm

    You are so creative, I never would’ve thought this up! Sounds perfect to me, eggs on carbs are the way to go!


  16. Chef Chuck on July 27, 2010 at 8:52 pm

    That looks Delish!!
    Thank You for sharing:)


  17. norah on July 27, 2010 at 10:35 pm

    that looks sooo good! my bf has been wanting me to make one of these pizza’s for the longest time. I might do this this wknd!!


  18. Heidi's Recipes on July 27, 2010 at 11:08 pm

    My favorite pizza is one I added to my repertoire last year. It is sauteed squash and onions with goat cheese. I was surprised how much I enjoyed it. My husband says he could eat pizza everyday so I’m always on the look out for uniques ones like this.


  19. Priscilla - She's Cookin' on July 28, 2010 at 1:13 am

    How very French of you 🙂 I love pizza – esp. a fresh veggie pizza, but have never made one specifically for breakfast/brunch, but I like it! I don’t know if the rest of the fam would take to the egg, but I’m the cook so….


  20. Magic of Spice on July 28, 2010 at 1:30 am

    What a great idea..Looks fantastic 🙂


  21. Miranda on July 28, 2010 at 8:01 am

    I cannot wait to give this a try….We are pizza lovers in our family and this look FANTASTIC!


  22. Tracy on July 28, 2010 at 9:51 am

    Interesting! I’ve never tried a breakfast pizza like this before!


  23. Thomas Andrew on July 28, 2010 at 10:10 am

    I love this twist on Quiche Lorraine and this sounds right up my alley for a great breakfast meal.


  24. Jenny Flake on July 28, 2010 at 10:35 am

    Great pizza idea! YUM!


  25. CheeseGoddess on July 28, 2010 at 11:43 am

    That would be great for brunch too! Looks really yummy. Probably needs some Sriracha sauce though! 😛


  26. Jen @ How To: Simplify on July 28, 2010 at 12:24 pm

    This looks delicious! It’s so creative!


  27. Cinda on July 28, 2010 at 12:56 pm

    That’s a creative way to make pizza. I’m a big fan of quiche and love a good pizza.


  28. Ashley on July 28, 2010 at 1:05 pm

    How fun!


  29. Shirley on August 2, 2010 at 12:05 am

    Those photos are mouthwatering, especially that crust! Bacon doesn’t hurt either. 🙂


  30. Nicole on August 4, 2010 at 6:28 pm

    I just made this pizza except that I used homemade whole wheat pizza dough and brushed olive oil instead of butter on the crust. It was wonderful! I’d never thought to bake a pizza with eggs on top and I loved it! Thanks 🙂


  31. Lauren on August 28, 2010 at 10:29 am

    Yum! Eggs on pizza – I LOVE it! I will be trying this soon!


  32. Teri on January 15, 2011 at 8:02 pm

    I just tried this and it was great! My husband doesn’t like onions so we substituted the leeks for mushrooms and we added more eggs. It was wonderful! Thanks for a delicious recipe!


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