Quiche Lorraine

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Quiche Lorraine is the perfect centerpiece for brunch. It can be made the night before and has the best combination of flavors and ingredients!

Prep Time10

Cook Time1 10

Crust Chill Time30

Total Time1 50

Course: Breakfast

Cuisine: American

Keyword: brunch recipe, holiday meal, quiche recipe

Servings: people

Calories: 555kcal

Author: Lisa Longley

Ingredients

pie crust (store bought or homemade, see note)
6 slices of thick cut bacon diced, cooked, and drained
5 large eggs
1 cup milk I used 1%, but you could use skim as well
1 cup heavy cream
1/2 teaspoon kosher salt (if using table salt, cut the amount in half)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup Swiss cheese (read here about other cheese options - gruyere)
1/4 cup Parmesan cheese

Instructions

Roll out the pie crust and put in a 10 inch pie pan, wrap with saran wrap and put in refrigerator for 30 minutes. Preheat the oven to 400 degrees.
While the pie crust is chilling, cook the bacon.
6 slices of thick cut bacon
Take out the pie crust, take off the plastic wrap. Line the pie crust with two sheets of aluminum foil. On top of the aluminum foil, place pie weights or loose coins. Bake the pie crust for 25 minutes. Lower the oven temperature to 350 degrees.
While the pie crust is cooking, prepare the filling. In a large bowl whisk together the eggs, heavy cream, milk, salt, onion powder, garlic powder, and pepper until there are no streaks of eggs left. Stir in the cheeses and cooked bacon.
5 large eggs, 1 cup milk, 1 cup heavy cream, 1/2 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1 cup Swiss cheese, 1/4 cup Parmesan cheese, 6 slices of thick cut bacon
Remove the foil and loose change from the pie crust. While it is still warm, pour the filling into the pie crust, until it is just full (you might have a little filling left). Place on a baking sheet and bake for 45 minutes or until a knife inserted in the quiche comes out clean. The center will be set but soft.
Let the quiche set for at least an hour before slicing.

Notes

Please note that the nutritional information is based on using my pie crust recipe. If you use a store bought crust, skip the pre-baking and the chilling of the crust in the dish, skipping to step four.

Nutrition