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.
1recipepie crustor storebought pie dough or frozen 9-inch pie crust
½poundthick-cut bacondiced into chunks
1largeVidalia or sweet onionthinly sliced
1cupGruyère or Swiss cheeseshredded
¼cupParmesan cheesegrated
4eggs
1cupcream
1cupwhole milk
½teaspoonkosher salt or sea salt
¼teaspoonpepper
¼teaspoongrated nutmeg
Instructions
For the Pie Crust
Roll out the pie crust 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 degrees F.
For the homemade or refrigerated pie dough, 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 the bacon 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 onion 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 the Swiss and Parmesan cheese.
In a medium mixing bowl, whisk together the eggs, milk, cream, nutmeg, salt, and pepper 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 your quiche is baked and cooled, wrap it well in plastic wrap and then foil and store it in the fridge for up to 4 days.Freezing Leftover Quiche: Place the full quiche in the freezer and freeze until solid. Once frozen, wrap the quiche in foil and place in a plastic freezer bag, removing air before sealing. To reheat frozen quiche, remove from the freezer bag and remove foil. Bake at 350 degrees for 20-25 minutes, or until just warmed through.