Easy Quiche Lorraine

By jiafei

8 Person

105 Minutes

437 Calories

This classic quiche lorraine recipe is an easy make-ahead breakfast, brunch, or lunch made of creamy egg custard, bacon, and cheese filling. Quiche is the French version of the classic American breakfast of bacon and eggs but whisked into a custard that’s baked in a buttery crust. Quiche doesn’t have to be limited to fancy brunches. A quiche for breakfast, brunch, lunch or even a simple dinner with a simple side salad. This quiche gets its name from the Lorraine region of France. The region was previously German, and the word quiche comes from the German word “kuchen.” The combination of eggs and bacon quiche is served all over France and is a popular meal that’s served throughout the day.

Ingredients

1/2 cup Diced yellow onion
12 oz. Bacon sliced in half
1 cup Swiss or gruyere cheese
1 tsp. White pepper
4 Eggs
2 cups Half cream and half milk
1 All-butter 9-inch single crust pie shell

Method

01

Preheat oven to 350°F. Pre-bake frozen pie shell for 40 minutes. While pie shell is baking, whisk the half cream and half milk, eggs and white pepper in a bowl or 4-cup measuring cup and set aside. Fry the bacon in a large skillet over medium heat until browned.
02

Transfer to a paper-towel-lined plate to drain, slice or break into chunks. Reserve 1 tablespoon of the clear, rendered bacon fat, discard the rest, wipe out the skillet. Add the bacon fat back to the skillet, cook the onion over medium heat for 4-5 minutes or until tender.
03

Once the pie shell has pre-baked, remove from the oven and raise the temperature to 375°F. Scatter the cheese on the pre-baked pie shell then top with the bacon and onion. Slowly pour in the custard mixture over the bacon mixture.
04

Bake for 30-35 minutes or until the top of the quiche puffs and begins to brown and a cake tester or toothpick comes out clean while the center may still be somewhat jiggly. Transfer to a cooling rack where the egg will continue to set.
05

Cut into slices and serve warm or at room temperature. If making ahead, bring to room temperature for 15-30 minutes before serving.

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Easy Quiche Lorraine

4.8

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Calorie 437 Kcal
Prep Time 30 Mins
Cook Time 75 Mins
Total Time 105 Mins

02 Ingredients

1/2 cup Diced yellow onion

12 oz. Bacon sliced in half

1 cup Swiss or gruyere cheese

1 tsp. White pepper

4 Eggs

2 cups Half cream and half milk

1 All-butter 9-inch single crust pie shell

03 Method

Step 1

Preheat oven to 350°F. Pre-bake frozen pie shell for 40 minutes. While pie shell is baking, whisk the half cream and half milk, eggs and white pepper in a bowl or 4-cup measuring cup and set aside. Fry the bacon in a large skillet over medium heat until browned.

Step 2

Transfer to a paper-towel-lined plate to drain, slice or break into chunks. Reserve 1 tablespoon of the clear, rendered bacon fat, discard the rest, wipe out the skillet. Add the bacon fat back to the skillet, cook the onion over medium heat for 4-5 minutes or until tender.

Step 3

Once the pie shell has pre-baked, remove from the oven and raise the temperature to 375°F. Scatter the cheese on the pre-baked pie shell then top with the bacon and onion. Slowly pour in the custard mixture over the bacon mixture.

Step 4

Bake for 30-35 minutes or until the top of the quiche puffs and begins to brown and a cake tester or toothpick comes out clean while the center may still be somewhat jiggly. Transfer to a cooling rack where the egg will continue to set.

Step 5

Cut into slices and serve warm or at room temperature. If making ahead, bring to room temperature for 15-30 minutes before serving.

04 Author