Serve classic Quiche Lorraine hot, cold, or room temperature. With bacon, eggs, and lots of cheese, it’s perfect for breakfast and brunch! Scroll down for a video to see how easy this recipe is to make.
When it comes to Mother’s Day (or my birthday, for that matter), I like to take the day off from cooking.
This year, I’ve requested a recipe easy enough for my husband and the kids to make for me. After all, if Quiche Lorraine is on the menu at a restaurant, that’s what I’m ordering (unless the menu has Pulled Pork Eggs Benedict, of course).
My version of Quiche Lorraine starts with a store-bought crust (homemade is better, but it’s a sacrifice I’m willing to make if someone else is doing the cooking) and heaps of Roth Grand Cru® Original cheese.
This award-wining alpine-style cheese is rich, creamy, and made with love from my favorite state: Wisconsin.
In fact, at this exact moment I’m on my way there (to Wisconsin, and to Roth) to take a tour and see how they make their fabulous cheeses. I’ll be sharing all the moments on Instagram Stories if you want to take a peak!
In the meantime, you can par-bake the crust and cook the bacon & onion mixture in advance (or rather, your family can). It only takes a minute to whisk up the egg mixture and the quiche is ready in about 45 minutes.
And it’s spectacular. Certainly MY idea of a Happy Mother’s Day!
Save this Quiche Lorraine to your “Brunch” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Serve classic Quiche Lorraine hot, cold, or room temperature. With bacon, eggs, and lots of cheese, it's perfect for breakfast and brunch!
- 1 (9-inch) store-bought pie crust thawed
- 4 slices bacon
- 1 onion chopped
- 5 eggs
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon fresh thyme minced
- Salt and freshly ground pepper
- 4 ounces Roth Grand Cru® Original cheese shredded
Preheat oven to 400 degrees. Prick bottom of the crust with a fork in several places. Partially bake crust for 15 minutes. Remove from oven and keep warm.
Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and finely chop. Reserve the fat in the skillet.
Return skillet to medium heat. Add the onion and cook until softened, about 5 minutes. Toss the onion with the chopped bacon in a small bowl and set aside.
In a large bowl, whisk together the eggs, milk, cream, thyme, 1/2 teaspoon of pepper, and 1/4 teaspoon of salt.
Reduce the oven temperature to 350 degrees and adjust an oven rack to the middle position. Set pie crust on a rimmed baking sheet. Sprinkle the cheese and then the bacon-onion mixture evenly over the bottom of the warm pie crust.
Carefully pour the egg mixture evenly into the pie shell until it reaches 1/2 inch from the top of the crust. Slide the entire baking sheet with the quiche in to the oven.
Bake until the top of the quiche is lightly browned and a knife inserted about 1 inch from the edge of the crust comes out clean, about 40 to 50 minutes. (The center should be soft, but still set, similar to gelatin).
Transfer the quiche to a baking rack to cool for 5 minutes. Serve warm, cold, or at room temperature.
Adapted from the America's Test Kitchen Family Cookbook.
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