Quiche Lorraine
Ingredients
- 1refrigerated pie crust
from a 14-oz. box
- 6slices thick-cut bacon
- 1 mediumyellow onion
sliced
- 1 tsp.chopped thyme leaves
- 1 tsp.salt
divided
- 4 largeeggs
- 1 ¼ c.half-and-half
- 2 tbsp.chopped fresh chives
plus more for serving
- 1 tbsp.all-purpose flour
- ¼ tsp.ground black pepper
- 1 c.shredded swiss cheese
divided
- ¼ c.finely shredded parmesan cheese
Directions
- 1
Preheat the oven to 375°F with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Chill in the refrigerator while preparing the filling.
- 2
Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate and set aside.
- 3
Reserve 1 tablespoon of the bacon drippings in the skillet and heat over medium-low heat. Add the onion, thyme, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the onions are soft and golden, 12 to 15 minutes. Remove from the heat and let cool for 10 minutes.
- 4
In a large bowl, whisk together the eggs, half-and-half, chives, flour, pepper, and remaining 1/2 teaspoon salt. Crumble the bacon into about 3/4-inch pieces and reserve 1/4 cup for topping.
- 5
Sprinkle the onion, remaining bacon, 3/4 cup of Swiss cheese, and parmesan cheese in the bottom of the chilled pie crust. Pour in the egg mixture.
- 6
Place the quiche on the pre-heated baking sheet and bake for 15 minutes. Sprinkle the remaining 1/4 cup Swiss cheese and remaining 1/4 cup reserved bacon over top. Continue to bake until puffed in the center, just set, and starting to brown, 15 to 20 minutes more. Transfer the quiche to a wire rack to cool for at least 30 minutes before serving. Top with more fresh chives, if you like.
Quiche Lorraine
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About this Recipe
Craving the rich, savory taste of a classic Quiche Lorraine but short on time? This recipe delivers that beloved brunch centerpiece, complete with crispy bacon, sweet caramelized onions, and creamy Swiss cheese, all with a few clever time-saving tricks.
What sets this Quiche Lorraine apart is how it brings authentic, comforting flavors to your table without the fuss, perfect for busy hosts. By starting with a refrigerated pie crust and employing other smart techniques, you can achieve that perfectly baked custard and flaky crust with minimal effort, making it an ideal choice for a special Easter or Mother's Day brunch without spending all morning in the kitchen.
Prepare for a truly satisfying experience that marries rustic charm with elegant flavors. Each bite of this Quiche Lorraine offers a delightful contrast: the tender, savory custard, infused with the subtle earthiness of thyme, is generously studded with salty, crispy bacon bits and the mellow sweetness of deeply caramelized onions. This rich tapestry of flavors is all enveloped by melted Swiss cheese, enhanced by a touch of sharp Parmesan. The light, flaky crust provides the perfect buttery counterpoint to the creamy, luscious filling, ensuring a textural harmony in every forkful. This comforting main dish, while feeling indulgent, is surprisingly straightforward to prepare, leaving you more time to enjoy your spring celebrations with family and friends.
While delicious as is, you can easily adapt this Quiche Lorraine. For a vegetarian option, simply omit the bacon. You can also adjust the balance of shredded Swiss cheese and finely shredded Parmesan cheese to suit your preference, perhaps using more Swiss for a milder, creamier result. Feel free to vary the amount of chopped fresh chives or thyme to your liking, adding a little more for a brighter herbal note.
This classic Quiche Lorraine is perfect for any special brunch, especially Easter or Mother's Day, serving six. Pair it with a simple green salad or fresh fruit for a complete and elegant meal that's sure to impress.