Easy Quiche Lorraine Recipe
This classic Quiche Lorraine bakes up silky and savory with smoky bacon, creamy custard, and melted Gruyère in a crisp crust.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 10 oz chilled pie dough enough for a 9-inch crust
- 8 oz thick-cut bacon, chopped
- 5 large eggs
- 1 cup heavy cream
- 0.75 cup whole milk
- 5 oz Gruyère cheese, shredded
- 0.33 cup yellow onion, finely chopped
- 1 tsp Dijon mustard optional, for brushing the crust
- 0.13 tsp ground nutmeg
- 0.75 tsp kosher salt divide to taste
- 0.5 tsp freshly ground black pepper
- 2 tbsp fresh chives, minced for garnish, optional
Instructions
Preparation Steps
- Heat oven to 375°F and set a rack in the lower-middle position.
- Roll the pie dough, fit it into a 9-inch pie plate, and crimp the edges. Chill 10 minutes.
- Line crust with parchment and fill with pie weights. Blind-bake 15 minutes, then remove weights.
- Dock the crust with a fork and bake 8–10 minutes more until lightly golden. Cool slightly. Brush Dijon inside if using.
- Cook bacon in a skillet over medium heat until crisp, 6–8 minutes. Transfer to paper towels; reserve 1 tbsp drippings.
- Soften onion in the bacon drippings over medium heat, 3–4 minutes. Let cool.
- Whisk eggs, cream, and milk. Season with salt, pepper, and nutmeg until smooth and well combined.
- Reduce oven to 350°F. Scatter bacon, onion, and two-thirds of the cheese in the crust. Pour in custard; top with remaining cheese.
- Bake 30–35 minutes until set at the edges and slightly jiggly in the center. Rest 15 minutes. Garnish with chives, slice, and serve.
Notes
Variation: Swap half the Gruyère for sharp Swiss or add a pinch of fresh thyme. For a smoky twist, use applewood bacon. Storage: Refrigerate leftovers up to 3 days; reheat at 300°F until warmed through or enjoy at room temperature.
This recipe is an original creation inspired by classic Easy Quiche Lorraine Recipe flavors. All ingredient ratios and instructions are independently developed.