Description
This classic Quiche Lorraine recipe features a buttery pie crust filled with a savory custard of eggs, cream, sautéed onions with a hint of brown sugar, crispy bacon, and melted Gruyère cheese. Baked to golden perfection, this quiche is perfect for brunch, lunch, or a light dinner, offering a rich and comforting flavor profile with a delicate balance of creamy and smoky ingredients.
Ingredients
Scale
Pie Crust
- 1 unbaked pie crust (homemade or store bought)
Filling
- 1 tablespoon salted butter
- ½ medium yellow onion, chopped
- 1 teaspoon brown sugar
- 2 garlic cloves, minced
- 6 large eggs, room temperature
- ¾ cup heavy cream, room temperature
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon ground nutmeg
- 1 cup shredded Gruyère or sharp cheddar cheese
- 1 cup cooked bacon, crumbled, or diced ham
- Minced fresh chives (optional, for garnish)
Instructions
- Sauté Onions and Garlic: Melt the butter in a small skillet over medium heat. When the butter foams, add the chopped onion and brown sugar. Cook, stirring occasionally, until the onions are tender and caramelized, about 8-10 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat and set aside.
- Preheat Oven and Prepare Crust: Preheat the oven to 375ºF (190ºC) with a rack in the center position. Gently press the pie dough into a 9-inch pie or quiche pan. Use a fork to poke holes evenly across the crust to prevent bubbling. Bake the crust for 20 minutes until lightly golden. Remove from oven and set aside.
- Mix the Custard: In a large bowl, whisk together the eggs, heavy cream, sea salt, freshly cracked black pepper, and ground nutmeg until the mixture is smooth and well combined.
- Combine Filling Ingredients: Stir the shredded Gruyère cheese, cooked bacon or ham, and sautéed onion and garlic mixture into the egg custard. Mix well to evenly distribute all ingredients.
- Fill and Bake: Pour the egg and filling mixture into the pre-baked pie crust. Return the quiche to the oven and bake for 35-40 minutes, or until the eggs are just set and barely jiggle when the pan is moved.
- Serve: Remove from the oven and allow the quiche to cool slightly. Garnish with minced fresh chives if desired and cut into 8 wedges to serve.
Notes
- Allow eggs and cream to come to room temperature before mixing for a smoother custard.
- For a deeper flavor, use Gruyère cheese, but sharp cheddar provides a delicious alternative.
- Feel free to substitute bacon with diced ham or remove meat to make it vegetarian.
- To prevent soggy crust, ensure the pie dough is properly pre-baked (blind baked) before adding the filling.
- Leftover quiche can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 255 mg
