Quiche Lorraine Recipe

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4.67 from 3 votes

This quiche Lorraine features a flaky pie crust filled with bacon, cheese, and caramelized onion-spiked egg custard.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Breakfast, brunch, lunch

Cuisine: American, French

Servings: slices

Calories: 387kcal

Author: Becky Hardin

Equipment

Rolling Pin
9½-inch Quiche Pan
Pie Weights

Ingredients

1 (9-inch) refrigerated pie crust *
½ pound bacon chopped into ½-inch strips
½ yellow onion diced**
1 cup shredded Gruyère cheese ***
1¾ cups half-and-half
4 large eggs
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon chopped fresh chives plus more for garnish

Instructions

Preheat oven to 350°F.
Roll out the pie crust (if needed) and transfer it to a 9½-inch quiche pan. Use a rolling pin to roll over the dough and cut off the excess crust.
1 (9-inch) refrigerated pie crust
Place a piece of parchment on the crust and fill it with pie weights. Spread them out all the way to the edges of the crust. Bake for 35-40 minutes, or until the crust is golden brown and cooked through.
Remove the pie weights and set aside.
Heat a skillet over medium-high heat. Add in the bacon and cook until crisp. Set aside on a paper towel lined plate.
½ pound bacon
Drain off all but 1 tablespoon of the bacon fat. Add in the onion and cook until softened, about 5-7 minutes. Remove from the heat and set aside.
½ yellow onion
In a large bowl, whisk the cheese, half-and-half, eggs, salt, pepper, nutmeg, and chives together.
1 cup shredded Gruyère cheese, 1¾ cups half-and-half, 4 large eggs, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg, 1 tablespoon chopped fresh chives
Arrange the bacon and onions in the bottom of the crust.
Pour in the filling and bake for 30-40 minutes, or until the filling is set. Garnish with more chives, if desired.

Video

Notes

*Store-bought or homemade both work well. If using a frozen pie crust, make sure to thaw it overnight in the fridge.

**I like yellow onion, but white, sweet, or Vidalia will also work. Avoid red onion.

***Gruyere cheese is the classic choice, but sharp cheddar is also common.

Tips:

If you don't have a quiche pan, use a tart pan with a removable bottom or a 9-inch pie pan.
If you don't have pie weights, use dried beans, peas, or rice to weigh down the crust.
For a more indulgent quiche, use heavy cream in place of the half-and-half.
Avoid using certain vegetables that have a high water content such as sliced large tomatoes or zucchini as it could make your quiche soggy. Instead, roast vegetables like mushrooms or eggplant before adding them to your egg mixture.
The filling should be just set; it may wobble a bit in the center. This will ensure the quiche is silky and light.
Allow your quiche to cool before diving in! The quiche will taste even better this way. We know it's hard to resist, but it'll be worth it!

Storage: Store quiche Lorraine in an airtight container in the refrigerator for up to 3 days or tightly wrapped in plastic wrap in the freezer for up to 3 months.

Nutrition