5.0 from 162 votes
Quiche Lorraine
Our easy and delicious Quiche Lorraine recipe combines three different cheese, with crispy bacon and eggs, to make a breakfast quiche everyone loves.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12
Calories: 240 kcal
Course:
Breakfast
Cuisine:
French , American
Ingredients
- 1 unbaked pie crust
- 8 lices Bacon
- 1/2 of an onion , diced
- 1/2 cup fresh grated cheddar cheese
- 1 cup fresh grated Swiss cheese
- 1/2 cup fresh grated parmesan cheese
- 4 large eggs , lightly beaten
- 1 cup heavy cream
- 1 cup milk
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Par-bake pie crust: Preheat oven to 350 degrees F. Place unbaked pie shell in pie pan. Place a piece of parchment on top, and add some pie weights or a cup of dry rice or beans. Bake pie crust for 8 minutes. Remove parchment with pie weights. (Pie weights keep the crust from shrinking as it bakes).
- Cook Bacon in a skillet over medium low heat, turning often. Remove to a plate and chop. Remove most of the grease from the pan and add onion to the pan and sauté for 2-3 minutes minutes.
- Assemble: Sprinkle cheddar and Swiss cheeses around the bottom of the partially baked pie crust. Add bacon and onion on top. Mix eggs, cream, milk and spices in a bowl. Gently stir while pouring over crust to evenly distribute all of the spices. Sprinkle shredded parmesan cheese on top.
- Bake at 350 degrees for 45 minutes - 1 hour, depending on your oven, until the center of the quiche is just set. If you notice the pie crust is browning too much you can place a piece of foil over it while cooking. (I don't usually need to do this with a homemade pie crust).
- Remove from oven and cool for at least 15 minutes before slicing. Refrigerate leftovers.
Cup of Yum
Notes
- Pie Crust: I highly suggest using a homemade pie crust when baking quiche because store-bought crusts are thin, brown easily, turning crumbly and dry when baked for a long period. Our pie crust recipe makes 2, so you can make another quiche, or freeze it for another day.
- Make Ahead Instructions: Quiche will keep well in the fridge for 2-3 days. Enjoy it at room temperature, or reheat in the microwave or oven.
- Freezing Instructions: Allow the baked quiche to cool completely then cover tightly with a double layer of aluminum foil and freeze for up to two months. Let the frozen quiche thaw overnight in the fridge then bake again at 350 degrees F until warmed through.
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
9g
(3%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
103mg
(34%)
Sodium
368mg
(15%)
Potassium
101mg
(3%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
569IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
213mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 240
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 103mg | 34% |
| Sodium | 368mg | 15% |
| Potassium | 101mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 213mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.