Quiche Lorraine combines savory egg custard with crisp, flaky pie crust. My recipe is made with bacon, onions, and cheese for the BEST flavor! Feel free to customize with your favorite add-ins.
1 pie crust, unbaked
4 pieces bacon
½ cup finely chopped yellow onion
1 teaspoon minced garlic
4 large eggs
1 ½ cup heavy cream (see note) (354ml)
½ teaspoon table salt
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
3-5 drops Tabasco sauce
4 oz shredded cheese – I do mostly gruyere with a bit of parmesan (113g)
Blind-bake the crust
00:19 Form pie dough into quiche pan. Flute the edges. Place pan in freezer and preheat oven to 400F (200C). Allow crust to chill while oven preheats.
02:18 Once oven is preheated, remove quiche pan from freezer, line with parchment paper, and fill with pie weights. Transfer to center rack of oven and bake for 15 minutes.
02:53 Remove from oven, carefully remove pie weights, then return quiche pan and continue to bake another 8-10 minutes longer or until bottom is beginning to lightly brown. Remove from oven and reduce heat to 375F (190C). Allow crust to cool while you prepare filling.
03:36 Place bacon in a medium-sized skillet over medium heat and cook until crisp and deep golden brown. Remove to a paper towel lined plate.
04:13 Drain all but 1 Tbsp of the grease from the pan. Add onion and cook until softened (about 5 minutes). Add garlic and cook until fragrant (about 30 seconds). Remove from heat.
05:40 In a large measuring cup, whisk together eggs, heavy cream, salt, pepper, and Tabasco sauce.
07:23 Crumble bacon evenly over the quiche crust and scatter cheese, onions, and garlic evenly overtop. Pour egg mixture evenly over the crust. Place on a foil-lined baking sheet (in case of spills) and transfer to center rack of 375F (190C) oven. Bake for 35 minutes or until edges are set but the center still slightly jiggles. A sharp knife inserted in the center of the quiche should come out clean.
09:44 Allow to cool about 15 minutes before slicing and serving.
A quiche pan is deeper than a tart pan. Not all of the filling will fit if you opt to use a tart pan. If you don’t have a quiche pan, you could instead use a 9 or 9 ½” pie plate, instead.
You may substitute ½ cup of the heavy cream with whole milk, if desired. This will make the tart a bit less creamy.
Gruyere is a classic choice, I like to use mostly gruyere with a bit of parmesan. Sharp cheddar would also work. For best results, buy a block of cheese and shred it yourself.
May omit or substitute a dash of cayenne pepper instead.
Allow quiche to cool after baking then cover tightly with plastic wrap and refrigerate for up to 4 days.
Wrap quiche in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator. After thawing, reheat in a 350F oven for 15-20 minutes, until heated through.