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–+ servings

Quiche Lorraine

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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 55 minutes
Course Breakfast
Cuisine French
Servings 6
Calories 682 kcal

Ingredients
  

  • 1 9-inch unbaked pie crust
  • 8 ounces thick-cut bacon diced (about 6 slices)
  • 1 small onion chopped
  • 4 large eggs (can use 3 eggs for a creamier quiche)
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pinch of cayenne pepper
  • 1 pinch of ground nutmeg
  • 4 ounces Gruyère cheese shredded
  • Chopped parsley or chives for garnish

Instructions
 

  • Preheat your oven to 400°F. If using a frozen crust, let it thaw for about 10 minutes until soft. Prick the bottom and sides with a fork and place on a baking sheet. Blind bake for 10-15 minutes until lightly golden. Remove from oven and lower the temperature to 325°F.
  • In a medium skillet over medium heat, cook the diced bacon until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of the bacon fat in the pan and add the chopped onion. Sauté over medium-low heat for 3-4 minutes until soft and fragrant. Remove from heat.
  • In a bowl, whisk together the eggs, heavy cream, salt, pepper, cayenne pepper, and ground nutmeg until well blended.
  • Spread the cooked onions evenly in the pre-baked crust. Sprinkle the crisp bacon and shredded Gruyère cheese evenly over the onions. Pour the egg and cream mixture over the top.
  • Place the quiche on a baking sheet and bake at 325°F for 45-55 minutes, until the custard is set and the top is light golden. Allow the quiche to cool for about 10 minutes before slicing and serving. Garnish with chopped parsley or chives.

Nutrition

Calories: 682kcalCarbohydrates: 29gProtein: 18gFat: 55gSaturated Fat: 25gSodium: 828mgFiber: 2g
Keyword Quiche Lorraine
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