Quiche Lorraine Recipe

This creamy Quiche Lorraine is flavor packed with crisp bacon, sauteed onions and slightly salty nutty gruyere cheese. For a quick and almost effortless quiche start with a ready made frozen pie crust.

Course Breakfast

Cuisine French

Keyword how to make quiche lorraine, quiche lorraine recipe, what is in quiche lorraine recipe, what is quiche lorraine

Prep Time 20

Cook Time 50

Servings servings

Calories 583kcal

Author Beth Pierce

Ingredients

1 9-inch frozen pie crust
1/4 lb. hickory smoked thick-cut bacon
1 small onion finely chopped
5 large eggs
1 cup heavy cream
¾ cup milk
½ teaspoon kosher salt
¼ teaspoon crushed ground black pepper
¼ teaspoon ground nutmeg
1 ¼ cup shredded gruyère cheese
1 tablespoon fresh chopped parsley or chives

Instructions

Follow the package directions for pre-baking the pie crust. Cool on a wire rack.
Line an old baking sheet with bacon and cook at 375 degrees for 15 minutes turning halfway through. Reserve 1 1/2 tablespoons bacon grease. Remove the bacon to paper towels to drain. Once cooled coarsely chop.
Reduce oven to 350 degrees.
Pour bacon grease in a small skillet and cook the onions until they are soft and slightly browned; 5-7 minutes.
Whisk together the eggs, whipping cream, milk, black pepper, nutmeg, and cooked onions. Stir in 1 cup gruyere cheese and the bacon. Pour into the cooled cooked crust. Top with remaining cheese and parsley.
Bake for about 35-40 minutes or until lightly browned. It is done when it is slightly wiggly in the middle but the edges are set. The middle will finish setting when removed from the oven. Cool for 1 hour before slicing.

Notes

An equal amount of half and half can be substituted for the heavy cream and the milk.
It is helpful to bake the quiche on a rimmed baking sheet so you do not spill it, getting it into the oven.
Serve warm or at room temperature for breakfast, lunch, or dinner.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition