Quiche Lorraine

4.93 from 14 votes

Made with crispy bacon, sweet caramelized onions, gooey cheese, and a flaky pie crust, it is easy to see why Quiche Lorraine is a favorite brunch recipe.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: French

Servings: people

Author: Kristen Chidsey

Equipment

9-inch pie pan

Ingredients

1 9-inch deep dish pie crust homemade, refrigerated, or frozen
½ pound thick-cut bacon diced into chunks
1 large Vidalia or sweet onion thinly sliced
1 cup shredded Gruyère or Swiss cheese
¼ cup grated parmesan cheese
4 large eggs
1 cup cream
1 cup whole milk
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon grated nutmeg

US Customary - Metric

Instructions

For the Pie Crust

If using homemade or refrigerated dough, roll the dough out on a lightly floured surface and then transfer to a 9-inch pie pan. Press the pastry dough into the pan. Fold under the overhanging crust so that the edge is thick and even and then flute the edges of the pie crust. Place the form pie crust into the freezer for 15 minutes to chill. Preheat the oven to 350℉/175℃.
To pre-bake the crust, line the crust with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes. Remove the pie weights and continue baking until the bottom crust is golden, 5 to 10 minutes more. Let cool slightly. For a frozen pie crust, there is no need to use pie weights or dried beans, simply bake from frozen for 10 minutes and then cool slightly.

For the Quiche Lorraine

In a medium skillet, cook ½ pound thick-cut bacon (diced) over medium heat until crisp. Remove it from the skillet and place it onto a paper-towel-lined plate.
Pour off all but one tablespoon of the fat remaining in the skillet. Add the 1 large Vidalia or sweet onion (thinly sliced) to the rendered bacon grease and cook until the onion is transparent and soft, stirring often. Turn off the heat on the skillet.
To the prepared pie crust, add the cooked bacon and onion. Sprinkle the onion and bacon evenly with 1 cup shredded Gruyère or Swiss cheese and ¼ cup grated parmesan cheese.
In a medium mixing bowl, whisk together 4 large eggs, 1 cup cream , 1 cup whole milk, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon grated nutmeg until well combined. Pour the egg mixture over the pie crust. Gently tap on the counter to remove any air bubbles.
Place the quiche onto a baking sheet and bake for 25-30 minutes or until the eggs are just set. The edges should be nice and firm and the center a tiny bit wobbly. After 20 minutes, check your quiche to determine if the crust is browning too much. At this point, you can use a pie shield or foil to shield your crust from further browning if needed.
Remove to wire rack and let cool for 10-15 minutes before slicing and serving.

Video

Notes

Cream/Milk: Any fat percentage of milk can be used, but whole milk will yield the richest results. Feel free to use 2 cups of half and half in place of the cream and milk combination.

Nutmeg: It is best to use grated whole nutmeg rather than ground nutmeg. If you don't have nutmeg on hand, I would personally omit it from the recipe.

Storing Quiche:Once baked and cooled, cover the pie plate tightly with plastic wrap followed by a layer of foil. Store in the fridge for up to 4 days. To reheat, place the unwrapped quiche on a baking tray and bake for 20 minutes at 250°F/120°C, or until warmed through.

To Freeze:Bake the quiche in a freezer-safe pie plate. After baking and cooling, flash freeze by placing the quiche directly into the freezer and freezing until frozen to the touch, about 1 hour. Then remove the quiche from the freezer, wrap well in a layer of plastic wrap, then foil, and place in freezer storage bag. Store in the freezer for up to 1 month. To reheat from frozen, place the unwrapped quiche on a baking tray and bake for 20-25 minutes at 350°F/177°C, or until warmed through.

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