Quiche Lorraine

This Classic Quiche Lorraine uses the exact egg-to-cream ratio for a silky custard and a properly blind baked crust for structure. It’s dependable, make-ahead friendly, and works for brunch or dinner. 🤍 If you make this recipe, please leave a quick rating below—it helps other readers and means so much to me.🤍

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Course: Breakfast, Brunch

Cuisine: French

Keyword: best quiche recipe, brunch recipes, easter brunch, Easter Brunch Recipes, holiday entertaining, make-ahead meals, Mother's Day, Mother's Day Brunch

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 586kcal

Author: Jennifer Locklin

Equipment

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Ingredients

1 Butter Pie Crust or store-bought refrigerated pie crust
6 strips bacon diced
1 onion diced
1 ½ cups Gruyere Cheese grated
¼ cup grated parmesan cheese
3 large eggs
3 egg yolks
1 ¼ cup heavy cream
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper

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Instructions

Prepare the Pie Crust

Preheat the oven to 400°F.
Prepare pie dough according to instructions.
1 Butter Pie Crust
Roll out the pie dough and press it firmly into a 9-inch pie plate, crimping the edges as desired.
Place a large sheet of parchment paper over the dough, ensuring it overhangs the edges.
Add pie weights or dried beans to prevent the crust from puffing up.
Set the pie dish on a baking sheet for easy handling.
Blind bake for 10 to 15 minutes, until the edges are lightly golden.
Carefully remove the pie weights and parchment paper. Set the crust aside to cool.

Cook the Bacon and Onions

In a large skillet, cook the diced bacon over medium heat until crispy.
6 strips bacon
Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
Pour off excess grease, leaving about 1 tablespoon in the skillet.
Add the diced onion and sauté for about 5 minutes, until soft and translucent.
1 onion

Assemble the Quiche

Sprinkle the cooked bacon, sautéed onions, and both cheeses evenly over the cooled pie crust.
1 ½ cups Gruyere Cheese, ¼ cup grated parmesan cheese

Make the Egg Custard

In a medium bowl, whisk together the eggs, egg yolks, heavy cream, nutmeg, salt, black pepper, and cayenne pepper until well combined.
3 large eggs, 3 egg yolks, 1 ¼ cup heavy cream, ¼ teaspoon ground nutmeg, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ⅛ teaspoon cayenne pepper
Slowly pour the egg mixture over the bacon, onions, and cheese in the pie crust.

Bake the Quiche

Reduce the oven temperature to 325°F.
Place the quiche (still on the baking sheet) into the oven.
Bake for 45 to 50 minutes, until the custard is set and lightly golden on top. If the crust is getting too brown, cover it with foil or with a pie shield.
Let the quiche cool for a few minutes before serving. Enjoy warm or hot!

Notes

Substitutions & Variations

Crust Substitute: Use a store-bought refrigerated pie crust or a gluten-free pie crust if needed.
Cheese Substitute: Swap Gruyère with Swiss cheese, Emmental, or sharp white cheddar. Parmesan can be replaced with Asiago or Pecorino Romano.
Dairy-Free Option: Use unsweetened almond milk or oat milk and a plant-based heavy cream alternative.
Bacon Alternative: Try diced ham, pancetta, or turkey bacon for a different flavor.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.