Quiche- Lorraine

Quiche Lorraine



1/2 recipe pie crust or a prepared frozen pie crust
8 strips bacon chopped
1 medium onion thinly sliced
1 cup gruyere cheese shredded, or Swiss cheese
4 large eggs
1 1/2 cups heavy cream
1/4 tsp nutmeg
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
1/2 cup Parmesan cheese freshly grated




Quiche Crust

Prepare pie crust: If you’re making your own pie crust, roll it out and place it in a deeper 9.5-inch quiche pan or a more shallow 11-inch quiche pan, pressing into the corners.
Use a rolling pin to roll over the surface of the quiche pan, as seen in the pictures, to cut off the excess dough from the edges. Line the crust with parchment paper and fill it with pie weights or dry beans or rice.

Blind bake the crust (pre-bake): Preheat the oven to 425 F degrees. Bake for 12 to 15 minutes. Remove the pie weights and parchment paper. Reduce the oven heat to 375 F degrees and bake the crust for an additional 5 minutes.
If using store bought pastry, follow the instructions on the package.


Prepare filling

Cook the bacon: While the crust is baking cook the bacon over medium-high heat until the bacon is cooked and crisp, or to your liking. Remove from the pan and drain on a plate lined with paper towels.
Cook onions: Remove all but 1 tbsp of bacon drippings from the skillet, then add the onion and cook over medium-high heat.
Cook until translucent and starts to brown.
Whisk the eggs, cream, nutmeg, gruyere cheese, salt and pepper in a bowl together.


Assemble and Bake

Sprinkle the bacon over the inside of the baked crust, then top with the cooked onion. Carefully pour the egg mixture over the onions. Top with Parmesan cheese evenly.
Bake: Transfer the quiche onto a baking sheet and bake for 35 to 40 minutes or until the top is golden. The center should be a bit jiggly but the rest should be set.
Garnish with parsley or chives and serve.