Quiche Lorraine

Classic Quiche Lorraine Loaded with Bacon and Caramelized Onions

AuthorSara Bojarski Prep Time: 0:15:00
Cook Time: 1:25:00
Total Time: 1:40:00
Serving Size: Makes 1 9" Quiche Ingredients
  • 1 Prepared Pie Crust (I like Trader Joe's Pie Crust)
  • 5 Slices Bacon
  • 1/2 Onion (sliced thin)
  • 4 Eggs
  • 1 3/4 Cups Heavy Cream
  • Pinch Nutmeg (about 1/8 teaspoon)
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1 Cup Swiss Cheese (shredded)
  • 1/4 Cups Parmesan Cheese (grated)
  • In a medium skillet, cook your bacon on both sides til it's cooked through, but not crispy yet. Remove the bacon from the pan and place on a paper towel lined plate, and chop into fine pieces once cooled.
  • Pour off some of the bacon fat from your skillet and leave enough fat to just slightly coat the bottom of the pan. Over medium heat, cook your onion for about 8-10 minutes, stirring frequently until lightly caramelized. Allow to cool.
  • Preheat your oven to 400 degrees. Place a premade pie crust into a 9" pie plate. Cover with parchment paper and baking beans and cook for 10 minutes. Remove from the oven and remove the baking beans and parchment paper.
  • In a large bowl, beat your eggs and heavy cream together until incorporated. add your swiss cheese, parmesan, nutmeg, salt and pepper and beat again to combine.
  • Scatter your onion and bacon at the bottom of your slightly cooked pie crust from step 1. Pour the egg mixture on top. Cover the pie dish loosely with tin foil and cook 35 minutes. Remove the foil and lower the oven to 350 degrees. Cook about 25 minutes more (or until the inside is cooked through). Remove from the oven and serve hot or room temperature.