Simple Quiche Lorraine brings a touch of elegance to any meal. Rich, creamy, and bursting with the flavors of smoky bacon, caramelized onions, and melted cheese. But here’s the secret: it’s made with a ready-made pie shell, it’s so simple, that even on a hectic weeknight, it feels effortlessly gourmet.
I’ve made this quiche many times for lunch when hosting company, and every time my guests thought I’d slaved over the stove, little did they know how simple it was!
You are just going to love this quick recipe for entertaining guests. Check out these other easy and delicious recipes that will WOW! your guests.
What is Quiche Lorraine?
Quiche Lorraine is a classic French dish. It is a savory pie made with a buttery pastry crust and a creamy, custard-like filling made from eggs, cream, cheese and small pieces of bacon.
Quiche Lorraine is typically served as a main dish for brunch, lunch, or dinner but can also work as an appetizer or side dish.
Do I have to pre-bake the pie crust for this Simple Quiche Lorraine Recipe?
Yes, it’s generally recommended to pre-bake the pie crust (a process called blind baking) for Quiche Lorraine. This step prevents the crust from becoming soggy once the filling is added.
Bake the crust at 350°F for about 10 minutes, or until the edges are just starting to turn golden brown. After pre-baking, let the crust cool slightly before adding your filling. This step ensures a flaky, crisp crust that holds up beautifully under the creamy quiche filling.
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Main Ingredients Needed:
- 1 ready-made pie shell
- bacon
- onion
- Swiss cheese
- eggs
- heavy cream
- whole milk
- ground nutmeg
- Salt and pepper
Step by step Instructions:
1. Preheat oven to 350°F. Pre-bake pie shell until lightly golden about 10 minutes.
2. Cook bacon in a skillet until crispy. Remove bacon, when cool crumble into small pieces. Add onion to skillet, saute until golden. Drain excess grease.
3. Scatter the bacon onto the bottom of the pie shell.
4. Layer in onions and shredded cheese evenly over the bacon.
5. Whisk together eggs, cream, milk, nutmeg, salt, and pepper. Pour the mixture over the fillings in the pie shell.
6. Bake for 45-50 minutes, or until the quiche is set and the top is lightly golden. Allow the quiche to cool for 10 minutes before slicing.
Serving Suggestions:
Using Full-Fat Ingredients, heavy cream and whole milk will create the creamiest custard.
Quiche Lorraine pairs beautifully with a simple green salad. Enjoy it for lunch or for a light dinner.
While bacon and cheese are classic, feel free to add some spinach or mushrooms for extra flavor.
Storing Quiche Lorraine:
Allow the quiche to cool completely, then cover it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days.
To freeze, let the quiche cool completely. Wrap it in plastic wrap and then in aluminum foil, or place it in an airtight container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
PrintSimple Quiche Lorraine
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Easy Recipe
- Method: Oven
Ingredients
- 1 ready-made 9-inch pie shell
- 9 slices of bacon, cooked and crumbled
- 1/2 small onion, finely diced
- 1 cup shredded Gruyère or Swiss cheese
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Prepare the Pie Shell: Preheat your oven to 350°F. Place the pie shell on a baking sheet, bake it until lightly golden about 10 minutes. Let it cool slightly.
- Cook the Bacon and Onions: In a skillet, cook bacon until crisp. Remove and crumble. In the same skillet, sauté the onions in the bacon fat until soft and lightly golden. Drain the excess oil from the onion.
- Assemble the Filling: Scatter the bacon, onions, and shredded cheese evenly over the bottom of the pie shell.
- Mix the Custard: In a bowl, whisk together eggs, cream, milk, nutmeg, salt, and pepper. Pour the mixture over the fillings in the pie shell.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Cool and Serve: Allow the quiche to cool for 10 minutes before slicing.
