Description

Classic Quiche Lorraine is a rich and creamy savory pie made with crispy bacon, caramelized onions, and cheese baked in a flaky pie crust. Perfect for brunch, lunch, or a light dinner.

Ingredients

1 9-inch pie crust (homemade or store-bought)
6 slices bacon, chopped
1/2 cup chopped onion
1 1/2 cups shredded Gruyère cheese
4 large eggs
1 1/2 cups heavy cream
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and par-bake for 8 minutes. Let cool slightly.
In a skillet, cook bacon over medium heat until crispy. Remove and drain on paper towels.
In the same skillet, sauté chopped onions in the bacon fat until soft and golden. Remove from heat.
Sprinkle bacon, onions, and shredded cheese evenly into the cooled crust.
In a bowl, whisk together eggs, cream, nutmeg, salt, and pepper.
Pour the egg mixture over the filling in the crust.
Bake for 35–40 minutes, or until the center is set and the top is golden.
Let cool for 10 minutes before slicing and serving.

Notes

Substitute Gruyère with Swiss cheese if desired.
For a lighter version, use half-and-half instead of heavy cream.
Quiche can be made a day ahead and reheated gently in the oven.