Quiche Lorraine

Name: Quiche Lorraine
Total time: 1 h
Yield: 6 - 8 serving(s)
Ingredients: 1 pie crust (homemade or refrigerated); 4 slices bacon, cut into 1-inch pieces; 1 large onion, finely chopped; Kosher salt and pepper; 3/4 c. fresh flat-leaf parsley, chopped; 4 large eggs; 3/4 c. sour cream; 1/2 c. whole milk; 1/4 tsp. freshly grated nutmeg (optional); 4 oz. Gruyère or Swiss cheese, grated (1 cup)

Create a dish inspired by the ’70s!

By Kate Merker and Taylor WordenUpdated: Jul 5, 2022

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Mike Garten

Yields:

6 - 8 serving(s)

Total Time:

1 hr

Cal/Serv:

380

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Travel back to the 1970s with this cheesy egg and bacon tart. The first quiche to gain popularity in the U.S, Quiche Lorraine is still an iconic, delicious dish for a reason. Filled with crispy bacon, custardy eggs and gooey Gruyère all inside a flaky pie crust, this long standing dish is a perfect easy egg recipe to spice up your morning breakfast, or an ideal brunch recipe to satisfy (and impress!) a crowd.

This classic French quiche was first introduced to the American public in the 1950s, and rose to extreme popularity in the 1970s when popular magazines — Good Housekeeping included — began publishing recipes for the favorite French dish. The rest is history! Since then, quiche has become one of the most popular breakfast ideas in the United States, with plenty of variations arising for the fillings and crust. However, it doesn’t get more classically breakfast than Quiche Lorraine. Each bite contains a mouthful of flavor — crisp bacon, a light custard, caramelized onions and cheese — to satisfy each and every one of your taste buds!

Serve this savory crowd-pleaser up for breakfast or as an easy dinner recipe for a tasty meal ready in an hour. It not only tastes irresistible, but serves beautifully too, making it a perfect centerpiece for your next brunch gathering. So, whether you’re in the mood for breakfast for dinner or want to time-travel back to the 20th century, whip up a flaky, cheesy Quiche Lorraine for bite after bite of eggy goodness!

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Ingredients

1
pie crust (homemade or refrigerated)
4
slices bacon, cut into 1-inch pieces
1
large onion, finely chopped
Kosher salt and pepper
3/4 cup
fresh flat-leaf parsley, chopped
4
large eggs
3/4 cup
sour cream
1/2 cup
whole milk
1/4 tsp.
freshly grated nutmeg (optional)
4 oz.
Gruyère or Swiss cheese, grated (1 cup)

Directions

1. Step 1Heat oven to 425°F. Roll out and fit pie crust into and up sides of a pie plate; fold edge of dough underneath itself to create thicker 1/2-inch border that rests on lip of plate and crimp as desired. Place on rimmed baking sheet, prick bottom all over with fork, and bake until lightly golden brown, 12 to 15 minutes. Remove and reduce oven heat to 375°F.
2. Step 2Meanwhile, cook bacon in large skillet, on medium, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper-towel-lined plate. Discard all but 1 tablespoon drippings, add onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Remove from heat and stir in parsley and crispy bacon.
3. Step 3In large bowl, whisk together eggs, sour cream, milk, 1/4 teaspoon each salt and pepper, and nutmeg if using. Gently stir in onion mixture and Gruyère.
4. Step 4Pour egg mixture into crust. Bake until just set and knife inserted in the center comes out clean, 35 to 40 minutes. Let rest 5 minutes before serving.