Easy Quiche Lorraine
Make authentic Quiche Lorraine at home with bacon, eggs, and cream. Easy recipe with step-by-step instructions for perfect results every time.
Ingredients
- 1 unbaked 9-inch pie crust, thawed if frozen
- 8 ounces smoked bacon, cut into small cubes
- 1 medium yellow onion, finely diced
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon ground nutmeg
- 1.5 cups shredded Gruyère cheese
- 2 tablespoons butter
- 1 tablespoon fresh thyme leaves, chopped
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and place the pie crust in a 9-inch tart pan, ensuring the edges are pressed firmly against the sides.
- 2
Cook the bacon cubes in a large skillet over medium-high heat, stirring occasionally, until the edges turn crispy and brown, about 8 minutes.
- 3
Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving about 2 tablespoons of bacon fat in the skillet.
- 4
Add the diced onion to the remaining bacon fat and sauté over medium heat, stirring frequently, until the onion becomes soft and translucent, about 5 minutes.
- 5
Whisk together the eggs, heavy cream, and whole milk in a large mixing bowl until the mixture is smooth and well combined.
- 6
Stir the salt, black pepper, and nutmeg into the egg mixture, then fold in the shredded Gruyère cheese until evenly distributed.
- 7
Scatter the cooked bacon and sautéed onion across the bottom of the pie crust in an even layer.
- 8
Pour the egg and cream mixture carefully over the bacon and onion, filling the crust until about 0.5 inch from the rim.
- 9
Sprinkle the fresh thyme leaves over the top of the quiche as a garnish.
- 10
Bake in the preheated oven for 35 to 40 minutes, until the custard is set but still slightly jiggly in the very center when you gently shake the pan.
- 11
Remove the quiche from the oven and let it rest at room temperature for 10 minutes before slicing, which allows the custard to firm up slightly.
- 12
Cut into wedges using a sharp knife dipped in warm water between each cut for clean slices, and serve warm or at room temperature.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| heavy cream | half-and-half or Greek yogurt mixed with milk | Reduces saturated fat and calories while maintaining creaminess and protein content |
| regular bacon | nitrate-free turkey bacon or tempeh bacon | Lowers sodium, saturated fat, and nitrates which can trigger inflammation |
| all-purpose flour crust | whole wheat or spelt flour crust | Increases fiber content and provides more stable blood sugar impact |
| Gruyère cheese | sharp aged Cheddar or Swiss cheese | Swiss cheese has lower sodium; sharp varieties provide flavor with less quantity needed |
| regular milk and cream | unsweetened almond milk or oat milk with full-fat coconut milk | Reduces dairy while maintaining creaminess for dairy-sensitive individuals |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 6)
| Calories | 445 |
| Total Fat | 28g |
| Saturated Fat | 11g |
| Cholesterol | 195mg |
| Sodium | 520mg |
| Carbohydrates | 19g |
| Fiber | 2g |
| Sugar | 2g |
| Protein | 24g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
