quiche lorraine recipe

An easy Quiche Lorraine recipe made with cheddar, swiss, parmesan cheese, and bacon served in a flaky pie crust. A classic recipe inspired by Julia Child's Quiche Lorraine.

Quiche Lorraine

Homemade pie crust (, unbaked*)

bacon

onion (chopped)

cheddar cheese

Swiss cheese

parmesan cheese

eggs

heavy cream

milk

nutmeg

salt

black pepper

Preheat the oven to 350 degrees.&nbsp;Prepare your pie pan with your unbaked pie crust. Pre-bake your pie crust for 8 minutes&nbsp;

(I always use pie weights or dry beans or rice on top of parchment paper to keep the crust from shrinking. After the 8 minutes, remove the pie weights and parchment paper.)

Meanwhile,&nbsp;cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion.  Saute for 2 minutes.

Layer the bottom of the pie crust with cheddar and Swiss cheeses. Add bacon and onion on top.&nbsp;

Mix the eggs, cream, milk and spices in a bowl. Gently stir while pouring over crust to evenly distribute all of the spices. Sprinkle shredded parmesan cheese on top.

Bake at 350 degrees for 45 minutes - 1 hour, depending on your oven, until the center of the quiche is just set. If you notice the pie crust is browning too much you can place a piece of tinfoil over it while cooking. (I don't usually need to do this).

Remove from oven and allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.

https://content.jwplatform.com/videos/AWBW0sKN.mp4

An easy Quiche Lorraine recipe made with cheddar, swiss, parmesan cheese, and bacon served in a flaky pie crust. A classic recipe inspired by Julia Child’s Quiche Lorraine.

This simple and delicious Quiche Lorraine recipe is the perfect make ahead easy breakfast, brunch or lunch! With bacon, onion and Swiss cheese, the classic savory pie is always a crowd-pleasing treat!

bacon, chopped

onion

milk ((I used 2%))

whipping cream

Preheat oven to 375 degrees F.

Place the pie crust in a pie plate (you do not need to remove the crust from the foil pan that it comes in – just set the entire foil pan in a sturdier dish). Set aside.

Cook bacon and diced onion in a skillet until the bacon is crispy and the onion is tender (about 10-12 minutes).

Sprinkle bacon, onion and cheese evenly in the bottom of the pie crust.

In a medium bowl, beat together eggs, milk, cream, salt and nutmeg. Pour into crust. Bake for 45-55 minutes, or until firm and browned. Allow to rest for about 20-30 minutes. Cut into wedges and serve warm, at room temperature, or cold.

This easy and delicious quiche lorraine recipe is great for brunch, easy dinners, and more. It&#x27;s a multipurpose dish that everyone will enjoy!

Quiche Lorraine Recipe

pre-made frozen pie crust, uncooked

eggs,

half and half

yellow onion, finely diced

mushrooms, sliced

spinach, chopped

thyme

Preheat the oven to 375F.

Cook bacon until tender and lightly crisp. 

In a bowl whisk together: eggs, salt, pepper,...

In a bowl whisk together: eggs, salt, pepper, and thyme.  

Slowly stir in half and half. Layer the onion,...

Slowly stir in half and half. Layer the onion, mushrooms, spinach, bacon, and cheese in the frozen pie crust. 

Pour egg mixture over the top of the...

Pour egg mixture over the top of the filled crust.Bake for 45-50 minutes or until a knife in the center comes out clean and the top is starting to brown.  

Allow quiche to sit for 15 minutes before...

Allow quiche to sit for 15 minutes before serving. 

Made with only a few simple ingredients, this classic Quiche Lorraine is perfect for any occasion. It&#039;s always a crowd-pleaser!

pie crust ((or frozen prepared crust))

bacon (chopped (264 grams))

onion (chopped (96 grams))

heavy cream ((240 milliliters))

cayenne pepper

Gruyere cheese ((114 grams))

On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer to a standard 9-inch pie dish, tuck the edges under, and crimp as desired.

Freeze for 30 minutes.

While freezing the crust, preheat the oven to 425F.

Place the frozen crust on a rimmed baking sheet. Line the crust with parchment paper and fill with pie weights.

Bake for 20 minutes or until the edges start to turn golden brown. Carefully remove the paper and pie weights. Let cool while making the filling.

Reduce oven temperature to 325F.

In a medium skillet, add the bacon. Cook over medium-high heat until crisp, about 8 minutes. Remove the bacon pieces with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the pan. Reduce the heat to medium.

Add the onion and cook over medium heat until softened, about 3 minutes. Remove from the heat and set aside.

In a medium bowl, add the eggs and beat until well blended. Add the cream, salt, black pepper, cayenne pepper, and nutmeg. Whisk until combined.

Layer the onion on the bottom of the blind-baked crust. Top with half of the bacon, all the cheese, and then the remaining bacon. Pour the egg mixture over top.

Bake for 50 to 55 minutes or until the filling is puffed and golden brown. Let cool for at least 10 minutes before serving. Leftovers should be covered and refrigerated for up to 3 days.

https://www.youtube.com/watch?v=kLzDztWY9HQ

A flaky, buttery crust filled with bacon, onions, eggs, heavy cream, and cheese, this classic Quiche Lorraine recipe is perfect for any occasion. It’s extremely easy to make and is always a crowd-pleaser. Perfect for any meal of the day but especially brunch, you’ll fall in love after your first bite.

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