This quiche is a great dish perfect to serve for breakfast, brunch, or even lunch. Crispy bacon, sauteed onions, and cheeses in a heavenly creamy custard baked in a flaky crust. This classic quiche recipe is incredibly easy to throw together. It is a must-try and keeper recipe!
INGREDIENTS
4 extra-large eggs, room temperature
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1 disc pie dough
6 rashers of bacon, sliced into ¼” pieces
1 c. whole milk
1 c. 35% cream
pinch kosher salt
dash of grated nutmeg
pinch of black pepper
1 medium sweet onion, finely chopped
¼ c. Parmesan cheese, grated
1 c. Gruyère cheese, cubed
HOW TO MKE QUICHE LORRAINE
Step 1: To prep, the dough, roll the pie dough into a 12-inch round onto a floured surface. Then, place it on a 9-inch pie plate. Crimp the edges and prick them using a fork. Chill in the fridge for 30 minutes.
Step 2: In the meantime, prepare the oven. Place the rack in the middle position and preheat it to 400 degrees F.
Step 3: Using foil, line the pie shell. Make sure to fit it tight against the shell. Place a pie weights or around 2 c of dry beans or rice. Place in the preheated oven and bake for about 15 minutes. Uncover and remove the weights. Return to the oven and resume baking for 10 minutes more. When done, place the pie shell on a wire rack to cool and adjust the oven temperature to 375 degrees F.
Step 4: Beat the eggs, cream, milk, nutmeg, salt, and pepper in a medium-sized bowl until well combined. Set the quiche filling aside.
Step 5: Cook the bacon in a medium-sized skillet over medium-high heat until almost crispy. Place the cooked bacon on a plate lined with a paper towel. Drain the grease from the pan, leaving only 1 tbsp of bacon fat. Adjust the heat to medium and place the pan back on the stovetop. Add the onions to the pan and cook until tender and translucent.
Step 6: To assemble the quiche, evenly distribute the lightly chopped bacon along the bottom of the pie shell. Next, add the onion followed by the Gruyere cheese and grated Parmesan. Into the shell, gradually pour the egg mixture.
Step 7: Onto a baking sheet, place the pie plate. Place in the preheated oven and bake for about 35 to 40 minutes or until a knife inserted in the crust comes out clean and the quiche is almost firm when jiggled.
Step 8: Take the quiche out of the oven when done and allow it to cool for about 45 minutes before slicing it into wedges. Serve the quiche with tossed or fresh fruit salad. Enjoy!
Ingredients
- 4 extra-large eggs, room temperature
- 1 disc pie dough
- 6 rashers of bacon, sliced into ¼” pieces
- 1 c. whole milk
- 1 c. 35% cream
- pinch kosher salt
- dash of grated nutmeg
- pinch of black pepper
- 1 medium sweet onion, finely chopped
- ¼ c. Parmesan cheese, grated
- 1 c. Gruyère cheese, cubed
Instructions
Step 1: To prep, the dough, roll the pie dough into a 12-inch round onto a floured surface. Then, place it on a 9-inch pie plate. Crimp the edges and prick them using a fork. Chill in the fridge for 30 minutes.
Step 2: In the meantime, prepare the oven. Place the rack in the middle position and preheat it to 400 degrees F.
Step 3: Using foil, line the pie shell. Make sure to fit it tight against the shell. Place a pie weights or around 2 c of dry beans or rice. Place in the preheated oven and bake for about 15 minutes. Uncover and remove the weights. Return to the oven and resume baking for 10 minutes more. When done, place the pie shell on a wire rack to cool and adjust the oven temperature to 375 degrees F.
Step 4: Beat the eggs, cream, milk, nutmeg, salt, and pepper in a medium-sized bowl until well combined. Set the quiche filling aside.
Step 5: Cook the bacon in a medium-sized skillet over medium-high heat until almost crispy. Place the cooked bacon on a plate lined with a paper towel. Drain the grease from the pan, leaving only 1 tbsp of bacon fat. Adjust the heat to medium and place the pan back on the stovetop. Add the onions to the pan and cook until tender and translucent.
Step 6: To assemble the quiche, evenly distribute the lightly chopped bacon along the bottom of the pie shell. Next, add the onion followed by the Gruyere cheese and grated Parmesan. Into the shell, gradually pour the egg mixture.
Step 7: Onto a baking sheet, place the pie plate. Place in the preheated oven and bake for about 35 to 40 minutes or until a knife inserted in the crust comes out clean and the quiche is almost firm when jiggled.
Step 8: Take the quiche out of the oven when done and allow it to cool for about 45 minutes before slicing it into wedges. Serve the quiche with tossed or fresh fruit salad. Enjoy!
