Quiche lorraine

Here’s a classic Quiche Lorraine recipe—rich, savory, and perfect for brunch or a light dinner:

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Quiche Lorraine

Ingredients (serves 6–8)

For the crust:

• 1 9-inch pie crust (store-bought or homemade)

For the filling:

• 6 slices bacon, chopped
• 1/2 cup onion, finely chopped
• 1 1/2 cups shredded Swiss cheese (or Gruyère)
• 4 large eggs
• 1 1/2 cups half-and-half or heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg (optional)

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Instructions

1. Preheat oven
   • Preheat oven to 375°F (190°C).
   • Place pie crust in a 9-inch pie pan and set aside.
2. Cook bacon and onions
   • In a skillet over medium heat, cook bacon until crisp.
   • Remove and drain on paper towels.
   • Sauté onions in the bacon fat until soft and translucent.
3. Assemble filling
   • Spread bacon, onions, and shredded cheese evenly in the pie crust.
4. Make custard
   • In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg.
   • Pour over the bacon, onion, and cheese in the crust.
5. Bake
   • Bake 35–40 minutes, until the custard is set and the top is lightly golden.
   • Cool 5–10 minutes before slicing.

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Tips

• Cheese variation: Gruyère gives a nuttier, more authentic French flavor.
• Make ahead: Assemble the quiche a day in advance and refrigerate; bake before serving.
• Add-ins: Mushrooms, spinach, or leeks can be added for extra flavor.

I can also give a mini quiche Lorraine version that’s perfect for brunch buffets or appetizers 🥓🧀🥧.