Classic Quiche Lorraine
This Classic Quiche Lorraine is a rich and elegant savory pie made with crisp bacon, caramelized onions, and shredded cheese baked in a flaky crust with a creamy egg custard. Perfect for brunch, holidays, or a light lunch with a simple green salad.
Ingredients
- 1 pie crust frozen or homemade
- ½ lb bacon chopped
- ½ yellow onion diced
- 1 cup shredded cheese Gruyère or white cheddar
- 1¾ cup half and half
- 4 large eggs
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- ⅛ tsp ground nutmeg
- 1 Tbsp chopped parsley or chives optional
- 1 egg white for brushing crust
Instructions
- Prepare pie crust, place in tart pan, and freeze 30 mins.
- Blind bake crust at 350°F for 35–40 mins with pie weights.
- Remove weights and brush with egg white.
- Cook bacon and onions until golden.
- Whisk eggs with half and half, spices, cheese, and bacon mixture.
- See full steps with tips & photos → https://mischacrossing.com/classic-quiche-lorraine-2/
Notes
- Blind baking ensures a crisp crust that won't get soggy from the custard.
- Gruyère cheese gives a traditional flavor, but white cheddar or Swiss also work well.
- Quiche can be made ahead and reheated gently in the oven.
- Store leftovers in the fridge for up to 3 days.