Simple Quiche Lorraine

Simple Quiche Lorraine
  • PREP TIME
    20 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    8 People
  • VIEWS
    774

Indulge in the timeless allure of Quiche Lorraine, a savory masterpiece featuring a flaky crust embraced by a creamy, decadent filling of bacon, Swiss cheese, and caramelized onions. Perfect for a sophisticated brunch or an elegant light supper.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    106 mg
  • Fiber
    1 g
  • Protein
    14 g
  • Saturated Fat
    10 g
  • Sodium
    463 mg
  • Sugar
    3 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

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

Image Step 02
02 Step

Recipe View Blind Bake Crust: Place pie pastry into a 9-inch pie pan. Line with a double layer of aluminum foil and fill with pie weights or dried beans. (2 minutes)

Image Step 03
03 Step

Recipe View Initial Bake: Bake in the preheated oven until the edges are golden, about 8 minutes. (8 minutes)

Image Step 04
04 Step

Recipe View Remove Weights & Continue Baking: Carefully remove the foil and weights. Continue baking until the crust is set and dry, about 5 minutes more. Remove from oven and reduce the temperature to 325°F (165°C). (7 minutes)

Image Step 05
05 Step

Recipe View Cook Bacon: While the crust is baking, cook bacon in a large skillet over medium-high heat until crisp. (10 minutes)

Image Step 06
06 Step

Recipe View Drain & Crumble: Transfer bacon to a paper towel-lined plate to drain. Crumble when cool enough to handle. (3 minutes)

Image Step 07
07 Step

Recipe View Sauté Onions: Drain all but 2 tablespoons of bacon drippings from the skillet. Add sliced onion to the skillet and cook over medium heat until softened and lightly caramelized, about 5 minutes. (5 minutes)

Image Step 08
08 Step

Recipe View Combine Cheese & Flour: Toss shredded Gruyère cheese with flour in a small bowl to prevent clumping. (2 minutes)

Image Step 09
09 Step

Recipe View Whisk Liquid Ingredients: In a large bowl, whisk together milk, eggs, salt, pepper, and a pinch of nutmeg (if using). Stir in the cooked bacon and caramelized onions. (3 minutes)

Image Step 10
10 Step

Recipe View Assemble Quiche: Mix in the cheese mixture until well combined. Pour the mixture into the pre-baked pie crust. (2 minutes)

Image Step 11
11 Step

Recipe View Bake: Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. (40 minutes)

Image Step 12
12 Step

Recipe View Rest: Let stand for 10 minutes before serving. This allows the quiche to set properly. (10 minutes)

For an extra layer of flavor, consider adding a tablespoon of Dijon mustard to the egg mixture.
Gruyère cheese provides a nutty and slightly tangy flavor that complements the other ingredients beautifully, but Swiss cheese works well as a substitute.
Ensure the bacon is crisp to prevent it from becoming soggy in the quiche.
Blind baking the crust is crucial to prevent a soggy bottom.
Serve warm or at room temperature. Quiche Lorraine pairs wonderfully with a simple green salad.

Annette Abbott

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: 4.8/ 5 ( 258 Ratings)
Total Reviews: (10)
  • Dorian Reynolds

    This is such a great recipe! I made it for a brunch party, and everyone raved about it.

  • Julio Champlin

    Be careful not to overcook the bacon. You want it crisp, but not burnt.

  • Morgan Lehner

    Very delicious recipe. I have made it several times.

  • Nellie Marquardt

    Next time, I'll try adding a little garlic powder to the onions for extra flavor.

  • Nils Anderson

    Letting the quiche stand for 10 minutes after baking is crucial. It helps it set up properly.

  • Stephanie Johnson

    I used Gruyère cheese instead of Swiss, and it was amazing!

  • Vernon Hirthegorczany

    This is my go-to recipe for quiche Lorraine. It's always a hit!

  • Ignacio Wolff

    Doubled the recipe for a potluck, big success.

  • Mario Nikolaushills

    I love that this recipe uses simple ingredients that I usually have on hand.

  • Hilario Herman

    The pre-baking of the crust really makes a difference. No soggy bottom!

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