Quiche Lorraine
Our easy and delicious Quiche Lorraine recipe combines three different cheese, with crispy bacon and eggs, to make a breakfast quiche everyone loves.
Servings: 12
Calories: 240kcal
Cost: $10
Ingredients
- 1 unbaked pie crust
- 8 slices bacon
- 1/2 of an onion , diced
- 1/2 cup fresh grated cheddar cheese
- 1 cup fresh grated Swiss cheese
- 1/2 cup fresh grated parmesan cheese
- 4 large eggs , lightly beaten
- 1 cup heavy cream
- 1 cup milk
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Par-bake pie crust: Preheat oven to 350 degrees F. Place unbaked pie shell in pie pan. Place a piece of parchment on top, and add some pie weights or a cup of dry rice or beans. Bake pie crust for 8 minutes. Remove parchment with pie weights. (Pie weights keep the crust from shrinking as it bakes).
- Cook Bacon in a skillet over medium low heat, turning often. Remove to a plate and chop. Remove most of the grease from the pan and add onion to the pan and sauté for 2-3 minutes minutes.
- Assemble: Sprinkle cheddar and Swiss cheeses around the bottom of the partially baked pie crust. Add bacon and onion on top. Mix 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 foil over it while cooking. (I don't usually need to do this with a homemade pie crust).
- Remove from oven and cool for at least 15 minutes before slicing. Refrigerate leftovers.
Video
Notes
Pie Crust: I highly suggest using a homemade pie crust when baking quiche because store-bought crusts are thin, brown easily, turning crumbly and dry when baked for a long period. Our pie crust recipe makes 2, so you can make another quiche, or freeze it for another day.
Make Ahead Instructions: Quiche will keep well in the fridge for 2-3 days. Enjoy it at room temperature, or reheat in the microwave or oven.
Freezing Instructions: Allow the baked quiche to cool completely then cover tightly with a double layer of aluminum foil and freeze for up to two months. Let the frozen quiche thaw overnight in the fridge then bake again at 350 degrees F until warmed through.
Nutrition
Calories: 240kcal | Carbohydrates: 9g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 368mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 0.1mg | Calcium: 213mg | Iron: 1mg
Recipe Link
Recipe Video
