Quiche Lorraine

Overhead view of quiche in pie plate with slices cut and one removed and on a plate in the corner.

Course: Breakfast, Breakfast/Brunch

Cuisine: American

Keyword: quiche

Prep Time: 1

Cook Time: 40

Total Time: 1 40

Servings:

Calories: 367kcal

Author: Malinda Linnebur

Quiche Lorraine is made with a flaky buttery crust and a rich, creamy, and savory filling made with eggs, crispy bacon, caramelized onions, and cheese. Whether served hot or cold, Quiche Lorraine is a perfect addition to any brunch, lunch, or dinner table.

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Ingredients

pastry for a one crust 9-inch pie
8 strips bacon, cut into small pieces
1 small onion, minced
4 ounces (113g) shredded Gruyere or Swiss cheese
4 large eggs
1½ cups (355ml) heavy cream
salt and pepper to taste

Instructions

Line a nine-inch pie plate with pie dough. Flute the edges. Place in the refrigerator for 30 minutes.
Preheat oven to 400℉. Remove pie plate from the refrigerator and line with a piece of parchment paper. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and pierce the dough with a fork. Bake for an additional 5-8 minutes. Remove from the oven and set aside.
Reduce oven temperature to 350℉.
In a large skillet, cook bacon and onion until bacon is crisp. Add to the par-baked pie shell. Top with shredded cheese.
In a medium bowl, whisk together the eggs and heavy cream. Season with salt and pepper to taste. Pour over cheese. Bake for 40-45 minutes or just until center is set. Allow to cool for 15 minutes before serving.

Notes

STORAGE: Store at room temperature for up to 6 hours after baking. Otherwise, after it has cooled completely, cover and store in the refrigerator for up to 3 days.
Read post on how to make-ahead and freeze.
If your pie starts to brown too quickly, tent with foil while baking. The quiche in these pictures is too brown but still tasted great!

Nutrition