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Quiche Lorraine

Quiche Lorraine is a timeless classic. This version has bacon, Swiss cheese, and onions in perfect harmony amidst eggs and cream for a supremely satisfying brunch dish!
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 2295.9 kcal

Equipment

  • 1 Large Skillet For cooking bacon
  • 1 Medium Mixing Bowl For whisking custard
  • 1 Whisk For combining liquid ingredients
  • 1 Chef's knife For chopping bacon and dicing onion
  • 1 Pie Dish (9-inch) To hold the pie crust and filling

Ingredients
  

Main

  • 12 slices bacon
  • 1 cup shredded Swiss cheese
  • ⅓ cup minced onion
  • 1 9-inch prepared pie crust
  • 2 cups light cream
  • 4 large eggs beaten
  • ¾ teaspoon salt or to taste
  • ¼ teaspoon white sugar or to taste
  • ⅛ teaspoon cayenne pepper

Instructions
 

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then chop coarsely. Dotdash Meredith Food Studios
  • Sprinkle bacon, Swiss cheese, and onion into prepared pastry crust. Dotdash Meredith Food Studios
  • Whisk cream, eggs, salt, sugar, and cayenne pepper in a medium bowl; pour mixture into pastry shell. Dotdash Meredith Food Studios
  • Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until a knife inserted 1 inch from the edge comes out clean, about 30 minutes. Dotdash Meredith Food Studios
  • Allow quiche to sit 10 minutes before cutting into wedges and serving. DOTDASH MEREDITH FOOD STUDIOS 

Notes

For a truly superior Quiche Lorraine, consider blind baking your pie crust before filling to prevent a 'soggy bottom', especially critical with a liquid-heavy custard. When cooking the bacon, aim for crisp, but not burnt, and ensure thorough draining to avoid excess grease in the quiche. While the recipe suggests raw onion, a light sauté in a touch of the rendered bacon fat can mellow its sharpness and add a layer of sweet, savory depth. Avoid over-whisking the egg and cream mixture; simply combine until just smooth to maintain a delicate texture. The two-stage baking temperature is key: the initial high heat sets the crust, while the lower temperature gently cooks the custard to a silky consistency. Always allow the quiche to rest for at least 10 minutes after baking; this allows the custard to fully set, making for cleaner slices and a more stable presentation. A pinch of freshly grated nutmeg can elevate the classic flavor profile.