Description
This classic Quiche Lorraine recipe features a flaky pie crust filled with a rich custard of eggs, cream, and a mix of savory ingredients including crispy bacon, caramelized onions, garlic, and a blend of Gruyere and Parmesan cheese. Baked to golden perfection, this quiche is perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
Crust
- 1 9-inch pie crust (homemade or store-bought)
Filling
- 6 oz. bacon, cut into pieces
- ½ sweet onion, finely diced
- 2 cloves garlic, minced
- 4 large eggs
- 1 ¼ cups heavy cream (or full-fat milk)
- ¾ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. paprika
- â…› tsp. ground nutmeg
- ¾ cup Gruyere cheese, shredded (or Swiss cheese)
- ¼ cup grated Parmesan cheese
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to ensure it’s fully heated when the quiche is ready to bake.
- Prepare and par-bake the pie crust. Place the pie crust into a 9-inch pie dish, shaping and crimping the edges. Use a fork to poke holes in the bottom. Line with parchment paper and fill with pie weights or dried beans to prevent bubbling. Bake for 15 minutes to set the crust partially.
- Cook the bacon. In a skillet over medium heat, cook the bacon pieces for 8-10 minutes until crispy and cooked through. Remove with a slotted spoon and drain on paper towels to remove excess fat.
- Sauté onions and garlic. Discard most of the bacon grease, leaving about 2 tablespoons in the skillet. Add the diced onion and sauté over medium heat for 5-6 minutes until it begins to caramelize. In the last minute, add minced garlic and sauté for 30 seconds until fragrant.
- Whisk the custard mixture. In a large bowl, whisk together the eggs, heavy cream (or milk), salt, black pepper, paprika, and ground nutmeg until smoothly combined.
- Assemble the quiche. Sprinkle ¾ cup of the shredded Gruyere cheese and all the Parmesan cheese evenly over the bottom of the par-baked crust. Layer the cooked bacon, sautéed onions, and garlic on top. Sprinkle with the remaining shredded Gruyere cheese. Pour the custard mixture over these ingredients, then use a fork to gently mix slightly to eliminate air bubbles.
- Bake the quiche. Place the assembled quiche in the oven and bake at 375°F (190°C) for 40-45 minutes, until the center is just set but still with a slight jiggle when gently shaken.
- Rest and serve. Remove the quiche from the oven and let it rest for 10-20 minutes to firm up. Garnish with fresh parsley if desired, then slice and serve warm or at room temperature.
Notes
- You can use full-fat milk instead of heavy cream for a lighter version, though the texture will be less rich.
- Par-baking the crust prevents a soggy bottom by creating a barrier before adding the wet filling.
- Adjust the seasoning to taste; some like adding a pinch of cayenne for mild heat.
- Leftovers keep well refrigerated for 2-3 days and reheat beautifully.
- For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
