Description
This classic Quiche Lorraine recipe features crispy bacon, caramelized onions, and nutty Gruyère cheese in a silky custard, all baked in a flaky pie crust. It’s perfect for breakfast, brunch, lunch, or a light dinner. Easy to make ahead and absolutely delicious served warm or at room temperature!
Ingredients
For the Crust & Filling
- 1 pie crust (store-bought or homemade)
- ½ pound bacon, chopped
- ½ yellow onion, diced
- 1 cup shredded Gruyère or white cheddar
- 1 ¾ cups half-and-half (or a mix of whole milk + heavy cream)
- 4 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground nutmeg
Optional Garnish
- Chopped chives or parsley
Instructions
Place your pie crust into a 9-inch deep dish or quiche pan. Press it gently into the bottom and sides, making sure there are no air pockets.
Blind-bake the crust at 375°F until it’s lightly golden (about 12-15 minutes). This step is CRUCIAL for avoiding a soggy bottom! Set it aside to cool while you prepare the filling.
In a large skillet over medium heat, cook the chopped bacon until it starts to crisp up and releases all those beautiful rendered fats. This should take about 5-7 minutes.
Add the diced onion to the skillet and cook until it’s softened and golden, about 3-4 minutes. The onions will soak up all that bacon flavor and become sweet and delicious. Use a slotted spoon to transfer the bacon and onions to the prebaked crust, spreading them evenly across the bottom.
In a large mixing bowl, whisk together the eggs, half-and-half, salt, pepper, smoked paprika, and nutmeg until completely smooth and well combined.
You want to whisk vigorously for about 30 seconds. Sprinkle the shredded Gruyère evenly over the bacon and onion mixture in the crust.
Then slowly pour the custard mixture over everything, making sure it’s distributed evenly.
Preheat your oven to 375°F. Carefully transfer the quiche to the oven (it’s full of liquid, so go slowly!).
Bake for 40-50 minutes, until the center is set but still has a slight jiggle when you gently shake the pan. The top should be golden and gorgeous!
Let the quiche rest for at least 10-15 minutes before slicing. Garnish with fresh chopped parsley or chives if desired.
Notes
Grate your own cheese. Pre-shredded cheese has anti-caking agents that can make your custard grainy and prevent it from melting smoothly. Fresh-grated Gruyère is silky perfection.
Use a deeper pan if you have one. A deeper quiche pan (at least 1.5 inches) allows for more filling and prevents spillovers in the oven.
Common mistake to avoid: Overbaking! The quiche is done when the edges are set but the center still jiggles. It will firm up as it cools. An overbaked quiche is rubbery and dry.
Smart shotcut: Buy a pre-made, pre-baked tart shell from a bakery. It’s a huge time-saver and tastes amazing!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French