Go Back

New Quiche Lorraine

I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve this new quiche Lorraine with a side salad if desired. Bon appétit!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 2562.6 kcal

Equipment

  • 1 Large Skillet For cooking bacon, onion, and garlic
  • 1 Pie Dish Standard 9-inch deep-dish
  • 1 Whisk For thoroughly combining custard ingredients
  • 1 Medium Mixing Bowl For preparing the quiche custard
  • 1 Fork For pricking pie crust

Ingredients
  

Main

  • 4 strips bacon
  • 1 9 inch frozen deep-dish pie crust, thawed
  • ½ cup diced white onion
  • 1 clove garlic minced
  • 1 cup half-and-half
  • ½ cup sour cream
  • 4 large eggs beaten
  • ½ cup shredded Swiss cheese
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper

Instructions
 

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Reserve about 2 tablespoons drippings in the skillet.
  • Add onion and garlic to the skillet; cook and stir over medium heat until onion is softened, 5 to 10 minutes.
  • Place thawed pie crust in a pie dish; prick holes in bottom and sides of crust using a fork.
  • Bake in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
  • Whisk half-and-half and sour cream together in a bowl; beat in eggs. Stir in Swiss cheese, bacon, onion mixture, parsley, salt, black pepper, and cayenne pepper; pour into crust.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes. Cool before slicing into wedges, 10 minutes.

Notes

1. To achieve a truly crisp crust, ensure adequate blind-baking and consider using pie weights. Docking the crust thoroughly prevents bubbles.2. Prevent over-baking the custard; it should still have a slight jiggle in the center when removed from the oven, as it will continue to set as it cools. Overcooked quiche can be dry or rubbery.3. For enhanced flavor, incorporate freshly grated Gruyère cheese alongside or instead of Swiss. A pinch of freshly grated nutmeg in the custard can also elevate the dish.4. Ensure all custard ingredients are at room temperature for a smoother, more homogenous mixture.5. Always cool the quiche completely before slicing to ensure clean wedges and a properly set custard.