When you think of Quiche Lorraine, a creamy, flavorful brunch dish probably comes to mind. This simple recipe only needs eggs, cream, and cheese along with bacon, onion, and some spices piled into a pie crust and baked to perfection.
Place and shape the pie crust into a 9-inch pie dish and crimp the edges. Poke holes into the bottom using the tines of a fork. Place a piece of parchment paper into the pie crust and fill with either pie weights or dried beans. Par-bake the crust for 15 minutes.
Cook bacon over medium heat for 8-10 minutes, or until cooked through. Remove using a slotted spoon and place on a paper towel lined plate to drain.
Remove the bacon grease from the skillet and add back 2 tablespoons along with the diced onion. Saute over medium heat for 5-6 minutes, or until slightly caramelized. During the last minute, add in the garlic and saute for 30 seconds, or until fragrant.
In a large bowl whisk together the eggs, heavy cream, milk, salt, pepper, paprika, and nutmeg until combined.
Add ¾ cup of the shredded cheese and the Parmesan cheese to the bottom of the par-baked pie crust along with the bacon, onions, and remaining shredded cheese. Pour in the egg mixture. Mix it all together with a fork slightly in order to release any air bubbles.
Bake at 375 for 40-45 minutes or until the center just barely jiggles.
Allow to rest for 10-20 minutes before slicing in and serving with fresh parsley, if desired.