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Best Easy Quiche Lorraine Recipe

Name: Best Easy Quiche Lorraine Recipe
Total time: 70 min
Yield: 140 g
Ingredients: pie crust 1 piece; bacon 6 slices; Swiss cheese 1 cup; eggs 4 pieces; heavy cream 1.25 cups; milk 0.5 cup; salt 0.5 tsp; black pepper 0.25 tsp; nutmeg 0.25 tsp

Classic Quiche Lorraine with smoky bacon, Swiss cheese, and a silky egg custard in flaky pastry is the ultimate brunch centerpiece. This protein-rich French-American classic is perfect for family gatherings.

Cook 70 min Difficulty NORMAL 350 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

pie crust 1 piece
bacon 6 slices
Swiss cheese 1 cup
eggs 4 pieces
heavy cream 1.25 cups
milk 0.5 cup

Seasonings/Sauce

salt 0.5 tsp
black pepper 0.25 tsp
nutmeg 0.25 tsp

Nutrition summary

Carbohydrates 21 g 24%

Protein 15 g 17%

Fat 22 g 59%

Serving size 140g

Cooking steps

1

Preheat the oven to 375°F and roll out the pie crust into a 9-inch pie pan, pressing the edges firmly. Prick the base with a fork and chill for 15 minutes for flakiness.
2

Line the chilled crust with parchment and fill with pie weights. Blind bake for 12 minutes, then remove weights and bake an additional 8 minutes until lightly golden.
3

Cook the bacon in a skillet over medium heat until crisp (about 6–8 minutes), then drain on paper towels and chop. Allow to cool slightly.
4

Whisk eggs, heavy cream, milk, salt, black pepper, and nutmeg in a mixing bowl until smooth and silky. Stir in most of the Swiss cheese, reserving a handful for topping.
5

Scatter bacon and cheese evenly over the baked crust, pour custard mixture gently over, and top with remaining cheese. Bake at 375°F for 35–40 minutes, until center is just set and surface is lightly golden. Cool on a rack for 10 minutes before slicing.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Quiche Lorraine Recipe?

The defining ingredients are smoky bacon and Swiss cheese, which deliver classic Quiche Lorraine flavor and balance. The egg custard composed of eggs, heavy cream, and milk provides a silky texture, making the dish rich and satisfying.

Q. Which cooking steps are most crucial for silky custard and flaky pastry?

Blind baking the crust ensures a crisp base that doesn't get soggy. Whisking the custard thoroughly and baking at 375°F until just set (about 35–40 minutes) is key to prevent overcooked eggs, resulting in a creamy texture.

Q. How can I prevent my quiche from being tough or rubbery?

Avoid overbaking the quiche—remove it from the oven when the center is barely set. Using the right ratio of cream to eggs and pre-cooking bacon to remove excess fat also helps the quiche stay tender and moist.

Q. What are the nutrition facts per serving for this recipe?

Each serving (140g) contains about 350 kcal, with 21g carbohydrates (24%), 15g protein (17%), and 22g fat (59%). It's notably high in protein and provides a good balance for brunch or lunch.

Best Easy Quiche Lorraine Recipe

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