Quiche Lorraine

This scrumptious Quiche Lorraine has a buttery, flaky crust filled with fluffy egg custard and decadent bacon. It's the stuff brunch dreams are made of!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 2 20

Total Time 2 30

Servings servings

Calories 455kcal

Author Meggan Hill

Ingredients

1 pie crust thawed (homemade or from 1 box store-bought, see note 1)
4 slices bacon
1 onion chopped
4 large eggs
3/4 cup milk
3/4 cup heavy cream
1 teaspoon fresh thyme minced
Salt and freshly ground black pepper
4 ounces shredded Swiss cheese

US Customary - Metric

Instructions

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.
Slide the middle oven rack out and set the baking sheet with the pie crust on it. 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.

Video

Notes

Pie crust: Make your own pie crust or use a store-bought crust. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll it out. If you have the space, you can roll out your pastry dough, press it into the pie pan, and freeze it, tightly wrapped in plastic. You can bake frozen pie crust straight out of the freezer without thawing.
Yield: This recipe makes one 9-inch quiche, enough for 6 to 8 slices.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Cool your baked quiche completely, then wrap in a double layer of plastic wrap and/or foil. Freeze up to 2 months and thaw overnight in the refrigerator. Serve it cold straight from the fridge or reheat in a 350 degree oven until it reaches 165 degrees.

Nutrition