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A quiche Lorraine in a silver pie pan.
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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 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 455kcal
Author Meggan Hill

Ingredients

  • 1 pie crust thawed (see note 1)
  • 4 slices bacon
  • 1 onion peeled and chopped
  • 4 eggs
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1 teaspoon minced fresh thyme
  • 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

  1. Pie crust: Make your own pie crust or use a store-bought crust.
  2. Yield: This recipe makes one 9-inch quiche, enough for 6 to 8 slices.
  3. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 slice | Calories: 455kcal | Carbohydrates: 20g | Protein: 16g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 236mg | Sodium: 336mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1047IU | Vitamin C: 2mg | Calcium: 254mg | Iron: 2mg