Quiche Lorraine

A classic French dish featuring a buttery crust filled with a custard base infused with smoky bacon, caramelized onions, and nutty Gruyère cheese, perfect for breakfast, brunch, or dinner.

Equipment

• baking sheet
• wire rack
• small skillet
• mixing bowl

Ingredients

• 1 9-inch frozen pie crust
• 1/4 lb. hickory smoked thick-cut bacon
• 1 small onion, finely chopped
• 5 large eggs
• 1 cup heavy cream
• 3/4 cup milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 1/4 cups shredded Gruyère cheese
• 1 tablespoon fresh chopped parsley or chives

Instructions

1. Pre-bake the pie crust following package directions and cool on a wire rack.
2. Line a baking sheet with bacon and cook at 375°F for 15 minutes, turning halfway through.
3. Reserve 1 1/2 tablespoons of bacon grease and coarsely chop the cooled bacon.
4. Reduce oven temperature to 350°F.
5. In a small skillet, cook the onions in the reserved bacon grease until soft and slightly browned, about 5-7 minutes.
6. In a mixing bowl, whisk together the eggs, heavy cream, milk, black pepper, nutmeg, and cooked onions.
7. Stir in 1 cup of Gruyère cheese and the chopped bacon.
8. Pour the mixture into the cooled pre-baked pie crust.
9. Top with the remaining cheese and parsley.
10. Bake for about 35-40 minutes or until lightly browned, slightly wiggly in the middle, and edges are set.
11. Cool the quiche for 1 hour before slicing.

Notes

The middle will finish setting once removed from the oven.