Quiche Lorraine
Quiche Lorraine is a classic brunch recipe filled with swiss cheese, crispy bacon, and caramelized onions. This version employs a few time-saving tricks!
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.