Quiche Lorraine is proof that simple ingredients make the best food. Bacon. Eggs. Cream. Cheese. All tucked into a flaky crust. Fancy enough for a bridal shower, easy enough for a Tuesday night.
No snobbery here. Use store-bought crust. Nobody will know. And leftovers? Even better cold the next morning.
Step-by-Step Instructions
Prep the Crust
Preheat oven to 375°F (190°C).
If using raw pie dough, prick the bottom with a fork. Blind bake for 10 minutes. (Skip this for store-bought pre-baked shells.)
Cook the Bacon and Onion
Cook chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes.
Add diced onion to the bacon fat. Cook 2-3 minutes until soft.
Drain excess fat. Spread bacon and onion evenly across the bottom of the crust.
Make the Custard
In a bowl, whisk eggs, heavy cream, salt, pepper, and nutmeg until smooth.
Stir in the shredded cheese.
Assemble and Bake
Pour the custard mixture over the bacon and onion.
Bake for 35-40 minutes until the center is just set and the top is golden brown.
Let cool for 10 minutes before slicing. It will puff up and settle—that’s normal.
Serve
Slice and serve warm, room temp, or even cold. Green salad on the side = perfection.
Summary
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Yield: 6-8 servings
Difficulty: Easy
Storage Notes
Fridge: Cover and refrigerate for up to 4 days. Quiche tastes great cold, but to reheat: pop in a 350°F oven for 10 minutes. (Microwave makes the crust sad.)
Freezer: Wrap slices tightly and freeze for up to 2 months. Reheat from frozen at 350°F for 15-20 minutes.
Pro Tip:
- Make two. Eat one now, freeze one for later. Future you will be grateful.
