Original Post: https://www.evolvingtable.com/easy-quiche-lorraine/
Quiche Lorraine Recipe
If you've never made a Quiche Lorraine because it sounds too French and too fancy... same. But it's literally just bacon, caramelized onions, and Gruyère in a flaky pie crust with the creamiest custard. My family asked me to make it again the NEXT morning, so I think that tells you everything.
Servings: 8 servings
Equipment
Ingredients
- 1 9- inch pie crust homemade or store-bought
- 6 ounces bacon cut into pieces
- ½ sweet onion finely diced
- 2 cloves garlic
- 4 large eggs large
- 1 ¼ cups heavy cream or full-fat milk
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ⅛ teaspoon ground nutmeg
- ¾ cup Gruyere cheese shredded, or Swiss
- ¼ cup grated Parmesan cheese grated
- Fresh parsley optional
Instructions
- Preheat the oven to 375 degrees.
- 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.
Video
Notes
Storage: Place leftover quiche in an airtight container and refrigerate for up to 3 to 4 days.
Reheating: Warm individual slices in the oven at 350 degrees for about 10 minutes. Microwave works but the crust won't be as crispy.
Freezing: Quiche can be frozen for up to 2 months, but the custard texture changes slightly after thawing. It's still good, just not as silky as fresh. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.
Make ahead: Assemble the full quiche (custard poured), cover, and refrigerate for up to 24 hours. Add 5 extra minutes to the bake time.
Pie crust: Store-bought works perfectly here. If using homemade, make sure to blind bake before filling.
Cheese swap: Swiss is the closest substitute for Gruyere. Cheddar gives it a different but still delicious flavor.
Room temperature eggs: Let the eggs sit out for about 20 minutes before using. Cold eggs can cause the custard to curdle.
Nutrition
Calories: 387kcal | Carbohydrates: 10g | Protein: 12g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 154mg | Sodium: 565mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 892IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 1mg
