Simple Quiche Lorraine

By zhanghengshuo

8 Person

50 Minutes

273 Calories

This simple quiche lorraine is packed with flavor! It’s made with onion, bacon, and cheese and with a frozen pie crust to save you time (and energy!) Quiche makes a great addition to your breakfast/brunch spread or can even stand in as an easy lunch or dinner meal. This quiche is quick to make (20 minutes or less of prep time), can be prepped ahead of time, and can be eaten warm or at room temperature.

Ingredients

Chopped chives, optional
Freshly cracked pepper
Fine sea salt
1/4 tsp. Ground nutmeg
1 1/3 cups Heavy cream
4 Large eggs
1 cup Swiss cheese, freshly grated
1/4 cup Freshly grated parmesan cheese
1 tsp. Minced garlic
1/2 cup Medium yellow onion, diced
1 tbsp. Butter
9 slices Center cut bacon
1 9-inch frozen ready-to-bake pie crust, deep dish

Method

01

Preheat oven to 400 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to slightly cool. (Keep crust on the baking sheet) Reduce the oven temperature to 350 degrees F.
02

Meanwhile, cut bacon strips into small strips/pieces. Add bacon to a large skillet over medium-high heat. Cook until bacon is golden and then remove to a paper towel-lined plate and allow to slightly cool. Remove 2 tablespoons of the bacon to reserve as a garnish for the top.
03

Drain off all the fat but 1 tablespoon of bacon fat. Add 1 tablespoon butter. Add the diced onion and cook until soft and translucent, about 5 minutes.
04

Add in the garlic and stir for another 30 seconds to a minute. Remove right on top of the cooked bacon to drain and allow to slightly cool.
05

Place the bacon and onion/garlic mixture right on top of the par-baked crust. Sprinkle parmesan cheese evenly on top. Sprinkle Swiss cheese evenly on top.
06

In a large bowl, whisk the eggs until lightly beaten. Then whisk in the cream, nutmeg, and salt and pepper (to taste; I add 3/4 teaspoon salt and 1/4 teaspoon freshly cracked pepper). Whisk until smooth.
07

Pour cream/egg mixture into the par-baked pie crust and bake in the middle or lower oven rack for 35 to 45 minutes, or until quiche is set and very slightly jiggly in the center. Avoid overbaking the quiche -- if there is a slight jiggle, it's done.
08

Serve warm with reserved bacon and fresh chopped chives.

Related Tags

Simple Quiche Lorraine

4.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Calorie 273 Kcal
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

Chopped chives, optional

Freshly cracked pepper

Fine sea salt

1/4 tsp. Ground nutmeg

1 1/3 cups Heavy cream

4 Large eggs

1 cup Swiss cheese, freshly grated

1/4 cup Freshly grated parmesan cheese

1 tsp. Minced garlic

1/2 cup Medium yellow onion, diced

1 tbsp. Butter

9 slices Center cut bacon

1 9-inch frozen ready-to-bake pie crust, deep dish

03 Method

Step 1

Preheat oven to 400 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to slightly cool. (Keep crust on the baking sheet) Reduce the oven temperature to 350 degrees F.

Step 2

Meanwhile, cut bacon strips into small strips/pieces. Add bacon to a large skillet over medium-high heat. Cook until bacon is golden and then remove to a paper towel-lined plate and allow to slightly cool. Remove 2 tablespoons of the bacon to reserve as a garnish for the top.

Step 3

Drain off all the fat but 1 tablespoon of bacon fat. Add 1 tablespoon butter. Add the diced onion and cook until soft and translucent, about 5 minutes.

Step 4

Add in the garlic and stir for another 30 seconds to a minute. Remove right on top of the cooked bacon to drain and allow to slightly cool.

Step 5

Place the bacon and onion/garlic mixture right on top of the par-baked crust. Sprinkle parmesan cheese evenly on top. Sprinkle Swiss cheese evenly on top.

Step 6

In a large bowl, whisk the eggs until lightly beaten. Then whisk in the cream, nutmeg, and salt and pepper (to taste; I add 3/4 teaspoon salt and 1/4 teaspoon freshly cracked pepper). Whisk until smooth.

Step 7

Pour cream/egg mixture into the par-baked pie crust and bake in the middle or lower oven rack for 35 to 45 minutes, or until quiche is set and very slightly jiggly in the center. Avoid overbaking the quiche -- if there is a slight jiggle, it's done.

Step 8

Serve warm with reserved bacon and fresh chopped chives.

04 Author