Quiche Lorraine with Bacon and Gruyère

Create the ultimate Quiche Lorraine with this easy-to-follow recipe! Featuring a buttery crust, crispy bacon, caramelized onions, and creamy Gruyère filling, this dish is perfect for brunch, breakfast, or dinner. Includes tips, variations, and FAQs to help you bake the best quiche every time. Delicious, versatile, and make-ahead friendly!

Ingredients

For the Crust:

• 1 serving all-butter pie crust, chilled and ready to roll

For the Filling:

• 12 ounces bacon
• 2 tablespoons (28g) unsalted butter
• 1 large yellow onion, diced (or 4 shallots, diced)
• 1 cup (227ml) heavy cream
• 1/2 cup (113ml) whole milk
• 5 large eggs
• 1 tablespoon (14g) cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly ground nutmeg
• 2 tablespoons fresh chives, finely chopped (optional)
• 4 ounces (113g) Gruyère cheese, coarsely grated

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Instructions

Prepare the Crust:

1. On a lightly floured surface, roll out the pie dough into a 16-inch round.
2. Press the crust into a 10-inch tart or pie pan, firmly pressing it into the bottom and sides. Trim excess dough, leaving a 1/4-inch overhang. Roll the overhang underneath the rim of the pie plate and crimp the edges. Refrigerate for 30 minutes.

Blind Bake the Crust:

1. Preheat the oven to 375°F (190°C). Remove the crust from the refrigerator.
2. Line the crust with parchment paper and fill it with pie weights or dry beans.
3. Bake in the lower third of the oven for 22 minutes. Remove from the oven, carefully remove the parchment paper and weights, and prick the bottom of the crust all over with a fork.
4. Return the crust to the oven and bake for an additional 16 minutes. Reduce the oven temperature to 325°F (165°C).

Prepare the Filling:

1. In a large skillet over medium-high heat, cook the bacon until crispy, turning frequently. Transfer to paper towels to drain, then chop into 1/4-inch pieces. Set aside.
2. Return the skillet to medium heat and melt the butter. Add the diced onion and cook, stirring occasionally, until soft and slightly caramelized, about 15 minutes. Transfer the onions to a small bowl and set aside.
3. In a large mixing bowl, whisk together the heavy cream, milk, eggs, cornstarch, salt, black pepper, cayenne pepper, nutmeg, and chives (if using). Whisk vigorously for about 2 minutes.

Assemble and Bake the Quiche:

1. Spread the caramelized onions evenly over the bottom of the partially baked crust. Sprinkle half of the bacon over the onions.
2. Add all of the Gruyère cheese, followed by the remaining bacon, saving a small handful for topping.
3. Pour the egg and cream mixture evenly over the filling. Sprinkle the reserved bacon on top.
4. Place the quiche on a large rimmed baking sheet and bake in the lower third of the oven for 55-65 minutes, or until the center is set and the crust is golden brown. If the crust or filling browns too quickly, cover with foil and continue baking.

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Why You’ll Love This Recipe

• Classic Comfort Food: The rich and creamy filling combined with a buttery crust makes this a timeless dish.
• Versatile: Perfect for breakfast, brunch, or even a light dinner.
• Make-Ahead Friendly: Prepare ahead for stress-free entertaining.
• Balanced Flavors: The smoky bacon, creamy Gruyère, and subtle spices create a harmonious blend.

Tips

1. Chill the Crust: Keeping the crust cold ensures a flaky texture.
2. Even Cooking: Place the quiche on a baking sheet to catch any spills and promote even baking.
3. Customize Toppings: Add a sprinkle of fresh herbs like thyme or parsley before serving for extra flavor.
4. Check for Doneness: The quiche should have a slight jiggle in the center when done; it will set fully as it cools.

Variations and Substitutions

• Cheese Options: Swap Gruyère for Swiss, cheddar, or fontina.
• Meat-Free: Omit the bacon and add sautéed mushrooms or spinach for a vegetarian version.
• Gluten-Free: Use a gluten-free pie crust or skip the crust entirely for a crustless quiche.
• Spice It Up: Add a pinch of smoked paprika or red pepper flakes for a bolder flavor.

FAQs

Q: Can I make this ahead of time?
A: Yes! Bake the quiche, let it cool completely, then store it in the fridge. Reheat slices in the oven at 300°F (150°C) until warmed through.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat as needed.

Q: Can I freeze this quiche?
A: Absolutely. Wrap the cooled quiche tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Serving and Suggestions

• Serve warm with a side salad for a complete meal.
• Pair with a glass of crisp white wine or sparkling water for a sophisticated brunch.
• Slice into smaller portions for a crowd-pleasing appetizer at gatherings.