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Quiche Lorraine

Heavenly Quiche Lorraine: Comfort Food You'll Crave

Quiche Lorraine combines crispy bacon, creamy Gruyere cheese, and sweet sautéed onions in a flaky crust, creating a comforting dish that's perfect for any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 9-inch frozen pie crust A reliable base for your quiche; homemade is a delightful option if you have the time.
For the Filling
  • 0.25 lb hickory smoked thick-cut bacon Adds a smoky richness; turkey bacon can be used for a lighter twist.
  • 1 small onion, finely chopped Imparts a sweet depth; opt for sweet onions for the best flavor.
  • 5 large eggs Forms the custard base; egg substitutes work for alternative diets.
  • 1 cup heavy cream Brings creaminess to the quiche; half and half is a lighter option if desired.
  • 0.75 cup milk Balances the creaminess; try non-dairy milk for a lactose-free alternative.
  • 0.5 teaspoon kosher salt Essential for flavor enhancement; adjust this to your taste preferences.
  • 0.25 teaspoon crushed ground black pepper Introduces a hint of heat; white pepper can be used for a milder kick.
  • 0.25 teaspoon ground nutmeg Adds warmth and complexity; a must for the traditional flavor of Quiche Lorraine.
  • 1.25 cup shredded gruyere cheese The star ingredient with its nutty, rich taste; Swiss cheese can substitute for a different flavor profile.
  • 1 tablespoon fresh chopped parsley or chives For garnish and fresh vibrance; any fresh herb can work beautifully.

Equipment

  • Oven
  • mixing bowl
  • Skillet
  • baking sheet
  • wire rack

Method
 

Preparation Steps
  1. Begin by preheating your oven according to the pie crust package instructions, typically around 350°F. Carefully place the frozen pie crust in the oven and bake for 10-12 minutes until lightly golden. Once done, remove the crust and allow it to cool completely on a wire rack.
  2. Prep your smoky bacon by laying the strips on a lined baking sheet. Bake the bacon at 375°F for about 15 minutes, flipping halfway through until crispy and browned. Transfer the bacon to a plate lined with paper towels to absorb excess grease and coarsely chop it.
  3. In the same skillet used for the bacon, retain some grease and heat it over medium. Add the finely chopped onions and sauté them for about 5-7 minutes, stirring frequently until they turn soft and translucent.
  4. In a large mixing bowl, whisk together 5 large eggs, 1 cup of heavy cream, and ¾ cup of milk. Then, add in half a teaspoon of kosher salt, a quarter teaspoon of black pepper, and a pinch of nutmeg. Gently fold in the sautéed onions.
  5. Stir in 1 cup of shredded gruyere cheese along with the chopped crispy bacon into the egg mixture, ensuring even distribution.
  6. Pour the egg mixture into your cooled pie crust, spreading it evenly. Sprinkle the remaining ¼ cup of gruyere cheese on top. Carefully place the quiche into the oven and bake at 350°F for 35-40 minutes, or until the edges are set and the center has a slight wobble.
  7. After baking, remove the Quiche Lorraine from the oven and let it cool for at least one hour on a wire rack before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 8gProtein: 10gFat: 25gSaturated Fat: 12gCholesterol: 200mgSodium: 500mgPotassium: 200mgSugar: 1gVitamin A: 500IUCalcium: 200mgIron: 1mg

Notes

For best results, chill the crust before prebaking, watch the baking time, and allow cooling before slicing.

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