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Easy Quiche Lorraine
5 from 12 votes

Easy Quiche Lorraine

Easy Quiche Lorraine features a puff pastry base filled with a mixture of cooked bacon, sautéed onions, garlic, cream cheese, heavy cream, milk, eggs, and shredded Swiss cheese, seasoned with nutmeg, salt, and pepper. The quiche is baked until the custard sets and the crust turns golden brown. It yields a savory pie with a flaky crust and rich filling.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 8 slices
Calories: 446 kcal
Course: Breakfast, Lunch, Dinner, Brunch
Cuisine: French

Ingredients

  • 1 heet puff pastry $3.12
  • 4 trips Bacon $1.54
  • 1 yellow onion $0.70, diced
  • 1 clove garlic $0.04, minced
  • 4 oz cream cheese $0.96
  • 1/4 cup heavy cream $0.30, plus more for brushing crust edges
  • 1/4 cup milk $0.05
  • 5 egg $3.04, lightly beaten
  • 2 cups swiss cheese $4.43, shredded
  • 1/4 tsp ground nutmeg $0.03
  • 1/2 tsp salt $0.04
  • 1/4 tsp black pepper $0.04, freshly cracked
  • 2 Tbsp parsley $0.10, fresh, Italian, chopped, for garnish, optional

Instructions

    Cup of Yum
  1. Set a rack in the middle of your oven and preheat it to 425°F. Next, roll the puff pastry into an 11-inch square and transfer it to a 9-inch diameter pie plate. Then puncture the bottom of the puff pastry a few times with a fork and trim the edges.
  2. Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Then, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.
  3. While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.
  4. Remove the puff pastry from the oven. Carefully remove the pie shield. Then carefully remove the parchment paper with the beans or pie weights.*
  5. Cook the onion in the bacon drippings until translucent (about 2 minutes). Next, add the garlic clove and cook until fragrant (about 1 minute).
  6. In a large bowl, beat the cream cheese, heavy cream, and milk until smooth.
  7. Add the beaten eggs, shredded Swiss cheese, cooked onions and garlic, nutmeg, salt, and freshly ground pepper. Finally, set aside 2 tablespoons of chopped bacon for garnish and add the rest to the filling. Stir well.
  8. Pour the filling into the prebaked crust. Brush the crust with 1 teaspoon of heavy cream.
  9. Cover the edges of the quiche with a pie shield or aluminum foil ring. Bake until the crust is golden brown and the filling sets, about 25 minutes. Remove the pie shield and cool the quiche for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.*

Notes

  • Pie weights like dry beans can be cooled, stored airtight, and reused for future crust par-baking.
  • The quiche is done when a toothpick inserted in the center comes out clean, indicating the custard is set.

Nutrition Information

Serving 1slice Calories 446kcal (22%) Carbohydrates 17g (6%) Protein 16g (32%) Fat 35g (54%) Sodium 434mg (18%) Fiber 1g (4%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 446

% Daily Value*

Serving 1slice
Calories 446kcal 22%
Carbohydrates 17g 6%
Protein 16g 32%
Fat 35g 54%
Sodium 434mg 18%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.