Quiche Lorraine
A classic quiche Lorraine made with a creamy egg and dairy custard filled with crisp bacon, sautéed onions, and melted Gruyère cheese, all baked in a flaky pastry crust. Perfect for breakfast, brunch, or a simple savory meal.
Ingredients
Crust
- 1 Dark, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream optional
Bacon, Onion, and Gruyère Quiche Filling
- 4 Eggs
- 1⅓ cup Heavy Whipping Cream (315mL)
- ⅔ cup Whole Milk (160mL)
- 4 oz Gruyère Cheese, grated (113g)
- ½ tsp Salt
- ¼ tsp Black Pepper, ground
- 8 oz Bacon (227g)
- ½ Yellow Onion, diced
Instructions
- Preheat the oven to 325°F (165°C).
- In a skillet over medium heat, cook 8 ounces of bacon until crisp. Once done, reserve 1 tablespoon of bacon grease for sautéing the onions and set the bacon aside to cool.
- Using the same skillet and the reserved bacon grease, sauté the diced onions for 5–7 minutes, or until soft and translucent. Set them aside to cool completely.
- Chop the cooled bacon into ¼-inch (½cm) pieces.
- In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and grated Gruyère cheese until smooth and fully combined.
- (Optional) Lightly brush the edges of your dark, blind-baked pie crust with heavy cream for a beautiful golden finish after baking.
- Spread the onions and bacon evenly in the pie crust.
- On a metal sheet pan, pour the quiche mixture into the prepared crust, filling it just below the rim to prevent overflow. Dunk all of the bacon and onions that float to the top so that they're coated in quiche batter and don't burn while baking.
- Transfer the quiche to the oven and bake for 35–40 minutes, or until the edges are puffed and the center is still slightly jiggly. The filling will continue to set as it cools.
- Remove the quiche from the oven and let it cool on the countertop for at least 30 minutes before slicing and serving.
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