Description
Quiche Lorraine is a classic French tart featuring a rich custard filling of eggs, cream, onions, cheese, and bacon or ham, all baked in a flaky pie crust to golden perfection. This savory quiche combines the sweetness of caramelized onions with the smoky saltiness of bacon, enriched with Gruyère cheese for a delightful blend of flavors perfect for brunch or a light meal.
Ingredients
Scale
Pie Crust
- 1 unbaked pie crust (homemade or store bought)
Filling
- 1 tablespoon salted butter
- ½ medium yellow onion, chopped
- 1 teaspoon brown sugar
- 2 garlic cloves, minced
- 6 large eggs, room temperature
- ¾ cup heavy cream, room temperature
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon ground nutmeg
- 1 cup shredded Gruyère or sharp cheddar cheese
- 1 cup cooked bacon, crumbled or diced ham
- Minced fresh chives for garnish (optional)
Instructions
- Caramelize the Onions: Melt the butter in a small skillet over medium heat. When it begins to foam, add the chopped onion and brown sugar. Cook, stirring occasionally, until the onions are tender and caramelized, about 8-10 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat and set aside.
- Prepare the Pie Crust: Preheat your oven to 375ºF (190ºC) with a rack in the center. Gently press the unbaked pie crust into a 9-inch pie or quiche pan. Use a fork to poke holes evenly across the bottom and sides of the crust to prevent bubbling. Bake the crust for 20 minutes until it sets and starts to lightly brown. Remove from the oven and set aside.
- Mix the Custard Filling: In a large mixing bowl, whisk together the eggs, heavy cream, sea salt, freshly cracked black pepper, and ground nutmeg until fully combined and smooth. Stir in the shredded Gruyère cheese, crumbled cooked bacon (or diced ham), and the caramelized onion and garlic mixture.
- Assemble and Bake: Pour the custard mixture into the pre-baked pie crust, spreading it evenly. Place the quiche on the center rack of the oven and bake for 35-40 minutes. The quiche is done when the filling is set and only slightly jiggles when gently shaken.
- Garnish and Serve: Remove the quiche from the oven and let it cool slightly. Garnish with minced fresh chives if desired. Cut into 8 wedges and serve warm or at room temperature.
Notes
- Use room temperature eggs and cream to ensure a smooth custard texture.
- Blind baking the crust prevents it from becoming soggy once the custard is added.
- If Gruyère is unavailable, sharp cheddar is a great substitute for a different flavor profile.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- For a crustless version, bake filling in a buttered pie dish and adjust baking time accordingly.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 220 mg
