Easy Quiche Lorraine

Easy Quiche Lorraine
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    1.2K

Indulge in the timeless elegance of a classic Quiche Lorraine. This creamy, savory custard, enriched with smoky bacon and nutty Swiss cheese, nestled in a buttery crust, is a guaranteed crowd-pleaser for brunch, lunch, or a light dinner.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    21 g
  • Cholesterol
    142 mg
  • Fiber
    1 g
  • Protein
    18 g
  • Saturated Fat
    13 g
  • Sodium
    642 mg
  • Sugar
    4 g
  • Fat
    34 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 450°F (230°C). (5 minutes)

Image Step 02
02 Step

Recipe View Prepare the crust: Line the pie crust with a double layer of aluminum foil and blind-bake for 8 minutes. Remove the foil and continue baking until the crust is lightly set, about 4-5 minutes. Reduce oven temperature to 325°F (165°C). (15 minutes)

Image Step 03
03 Step

Recipe View Render the bacon: In a large skillet, cook bacon over medium-high heat until crisp and golden brown, about 10 minutes. Transfer bacon to paper towels to drain; crumble and reserve. Reserve 2 tablespoons of bacon grease in the skillet. (15 minutes)

Image Step 04
04 Step

Recipe View Sauté the onion: Cook onion in the reserved bacon grease over medium heat until softened and translucent, about 5 minutes. Drain any excess grease. (8 minutes)

Image Step 05
05 Step

Recipe View Prepare the custard: In a large bowl, whisk together milk, eggs, and salt. Stir in the crumbled bacon and sautéed onion. In a separate medium bowl, toss the shredded Gruyère cheese with flour. Add the cheese mixture to the egg mixture and stir until well combined. (5 minutes)

Image Step 06
06 Step

Recipe View Assemble and bake: Pour the custard mixture into the par-baked crust. (2 minutes)

Image Step 07
07 Step

Recipe View Bake until golden brown and set: Bake in the preheated oven for 35-40 minutes, or until a knife inserted into the center comes out clean. If the crust edges begin to brown too quickly, cover them with foil. (40 minutes)

Image Step 08
08 Step

Recipe View Cool and serve: Let the quiche cool for 10 minutes before slicing and serving. (10 minutes)

For a richer flavor, use crème fraîche instead of milk.
Add a pinch of nutmeg to the custard for warmth.
Gruyère cheese provides a more complex flavor than Swiss.
Blind baking the crust is essential to prevent a soggy bottom.
Ensure the custard is fully set to avoid a watery quiche.

Marcos Jaskolskijacobson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 391 Ratings)
Total Reviews: (5)
  • Tavares Stoltenberg

    I found the baking time to be a little off for my oven, but overall, a delicious recipe. I'll adjust the time next time I make it.

  • Shaun Gorczany

    The tip about blind-baking the crust made all the difference. No soggy bottom! Thanks for the great recipe.

  • Weston Bednar

    This recipe is amazing! The crust was perfectly crisp, and the filling was so creamy and flavorful. I added a little bit of nutmeg, as suggested, and it was a hit!

  • Estrella Marvin

    I substituted the Gruyere for swiss, and it was still incredible! This is my new go-to quiche recipe.

  • Darien Hilll

    My family loved this Quiche Lorraine. It was easy to follow and the end result was restaurant-quality. I will definitely be making this again!

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