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Classic Quiche Lorraine

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A classic French savory tart featuring a flaky buttery crust filled with crispy bacon, caramelized onions, creamy egg custard, and melty Gruyère cheese.

Ingredients

Scale
  • 1 9-inch pie crust (homemade or store-bought), pre-baked
  • 6 slices thick-cut bacon, chopped
  • 1 small onion, finely diced
  • 3 large eggs
  • 1 1/4 cups heavy cream
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 1 cup shredded Gruyère cheese
  • 1 tbsp fresh parsley, chopped (plus more for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Place the pre-baked pie crust into a tart pan or pie dish.
  2. In a skillet over medium heat, cook chopped bacon until crispy. Remove and drain on paper towels.
  3. In the same skillet, sauté the diced onion in the bacon drippings until soft and translucent. Set aside.
  4. In a mixing bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper until smooth.
  5. Sprinkle the cooked bacon, sautéed onions, and shredded Gruyère evenly into the prepared crust.
  6. Pour the egg mixture over the filling. Gently tap the pan to remove air bubbles.
  7. Bake for 35–40 minutes or until the top is golden and the center is just set.
  8. Cool slightly before slicing. Garnish with fresh parsley.
  9. Serve warm with coffee or a fresh side salad.

Notes

  • Use a deep-dish crust if you prefer a thicker quiche.
  • Make ahead and refrigerate; reheat gently before serving.
  • For extra flavor, substitute Gruyère with Comté or Emmental cheese.

Nutrition

Keywords: quiche lorraine, French quiche, bacon egg tart, brunch recipe, savory pie

Find it online: https://foodiecara.com/classic-quiche-lorraine/