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Quiche Lorraine

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A classic French quiche featuring a flaky pie crust filled with smoky bacon, sautéed onions, Swiss and Parmesan cheeses, and a rich custard made from eggs and half-and-half.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 6 slices bacon, chopped
  • 1/2 cup chopped onion
  • 1 1/2 cups shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups half-and-half
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Bake pie crust for 8 minutes until lightly golden; remove from oven.
  3. Cook bacon in a skillet over medium heat until crisp; drain on paper towels.
  4. Sauté chopped onion in bacon drippings until translucent; remove from heat.
  5. Sprinkle cooked bacon, sautéed onions, Swiss cheese, and Parmesan cheese evenly over the pie crust.
  6. In a mixing bowl, whisk together half-and-half, eggs, salt, white pepper, and nutmeg until well combined.
  7. Pour egg mixture over the bacon and cheese in the pie crust.
  8. Bake quiche for 35 to 40 minutes or until the custard is set and the top is lightly browned.
  9. Let quiche cool for 10 minutes before slicing and serving.

Notes

For best flavor, use thick-cut applewood-smoked bacon. Allow the quiche to rest slightly after baking to finish setting the custard. This dish pairs well with a light green salad for brunch or lunch.

Nutrition

Find it online: https://www.receipster.com/quiche-lorraine/

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