Classic Quiche Lorraine

Who cares what they say about men eating quiche? Everyone loves a Classic Quiche Lorraine, besides, quiche is so versatile, you can add just about anything you like and make it your own creation. Switch up the cheese, add some veggies or keep it simple, whatever you like. I love this quiche for breakfast, but it’s also delicious the next day for lunch or even an afternoon snack.

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Classic Quiche Lorraine

This classic brunch dish is perfect for a special gathering or a lazy weekend. Bacon, onion, and Swiss cheese bake together in a scrumptious egg custard for a wonderful dish that is as delicious as it is pretty.

Servings

Ingredients

• 1 9-inch pie crust
• 12 slices bacon
• 1 cup shredded Swiss cheese
• 1/2 cup shredded Guyere cheese
• 1/3 cup minced onion
• 4 eggs, well-beaten
• 1-1/2 cups half-and-half
• 1/2 tsp salt
• 1/4 tsp sugar
• 1/8 tsp cayenne pepper

Servings Ingredients 1 9-inch pie crust 12 slices bacon 1 cup shredded Swiss cheese 1/2 cup shredded Guyere cheese 1/3 cup minced onion 4 eggs, well-beaten 1-1/2 cups half-and-half 1/2 tsp salt 1/4 tsp sugar 1/8 tsp cayenne pepper

Instructions

Preheat oven to 425° F.

1. Make the pie crust or follow the directions for defrosting frozen pie pastry. Roll out and line a 9-inch pie pan or tart pan with the pastry.
2. In a large heavy skillet, over medium-high heat, fry the bacon until it is crisp. Remove from pan and drain on paper towels; coarsely chop. To the bacon drippings in the skillet, add the minced onion and saute over medium-high heat until translucent and soft. The onions should be slightly caramelized. Remove the onions and drain on paper towels.
3. Sprinkle the chopped bacon, Swiss and Guyere cheeses, and sauteed onions evenly into the bottom of the pastry lined dish.
4. In a medium sized bowl, whisk together the eggs, half-and-half, salt, sugar, and cayenne pepper. Pour the egg mixture over the cheese, bacon, and onions in the pastry shell.
5. Bake in the preheated oven for 15 minutes. Reduce the heat to 300° degrees F, and bake for an additional 30 minutes, or until a knife inserted 1 inch from the edge comes out clean. If the crust begins to brown too much, cover with a strip of aluminum foil. Allow the quiche to sit at least 10 to 15 minutes before cutting into wedges.

Recipe Notes

If you want to make this dish super easy, simply purchase a prepared pie shell; all you'll need to do is fill the pie pan and bake.

 

This classic Quiche Lorraine makes a beautiful presentation, especially when baked in a fluted tart pan with removable bottom.

 

9" Tart Pan with Removable Base