Quiche Lorraine

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A Quiche Lorraine is a tender, buttery crust that holds bacon, onions and cheese encased in the most delicate egg custard. The custard is rich and creamy but doesn’t feel heavy. You can use other fillings too, instead of bacon and onions, such as sausage, ham, mushrooms, spinach, peppers, tomatoes, etc.


  • 1 single crust pie dough, refrigerated (if frozen, thaw first)
  • 1/2 lb  bacon
  • 1 small onion, thinly sliced or minced
  • 1/2 cup grated cheese (cheddar, gruyere, monterey jack, colby jack, etc.)
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper


Pie Crust

  1. Take out the refrigerated pie crust and let it come to room temperature for 5-10 minutes. 
  2. Roll out the refrigerated pie dough on a floured surface into a 12-14 inch circle if you’re using a deep dish pie pan and 10-12 inch circle for a regular pie plate. Ease it gently into the pie plate.
  3. Crimp the edges of the pie to make a pretty edge all the way around. Use a fork to make perforations all over the bottom of the pie crust. Place the pie shell in the freezer for about 30 minutes.
  4. Meanwhile, preheat the oven to 375 degrees Fahrenheit. Then, cover the entire pie with parchment paper and distribute pie weights or dry beans into the center of the pie.
  5. Bake in the preheated oven for about 15 minutes. Take the pie from the oven and remove the parchment paper with the weights.

While the pie crust is chilling and then baking, prepare the filling.

Quiche Filling

  1. Cook the bacon over medium heat on the stovetop (or in the oven and then crumble or cut into small pieces). Set the bacon aside and drain on a paper towel. Get rid of most of the grease except for about 1/2 Tablespoon and add the onion, cooking over medium heat until the onions are tender and slightly golden, 3-5 minutes. Add the onions to the bacon on the paper towel to drain and cool slightly.
  2. Place the bacon, onions and grated cheese on the bottom of the partially baked pie crust. 
  3. In a large bowl, whisk the eggs together until combined. Add the milk, heavy cream, salt and ground black pepper and mix to combine. Pour the egg custard over the bacon, onion and cheese.
  4. Bake in the preheated oven (375 degrees Fahrenheit) for about 3o minutes.
  5. Then, reduce the heat to 350 degrees Fahrenheit and continue baking for another 25-30 minutes. If the crust is getting too brown, then cover the edges of the pie crust with aluminum foil. 
  6. Turn off the oven and leave the quiche in the oven for another 5-10 minutes, until the center of the quiche is set.
  7. Remove the quiche from the oven and cool for 5-10 minutes before serving.