Quiche Lorraine: Bacon, Cheese and Onion Quiche

Quiche Lorraine is a classic quiche recipe that never fails. It's a crowd pleaser and is usually devoured quickly whenever I serve it. I've simplified the ingredients a little bit so they are all very easy to find. Feel free to use a store bought pie crust if you prefer.

Adapted from Boulder Locavore

1/2 recipe flaky pie crust (or frozen pie crust)

8 ounces bacon

1/2 a medium onion, chopped

6 eggs

1 1/4 cup whole milk or half and half

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/4 cups shredded cheese (can use most cheeses that melt well like colby jack or gruyere)

1 1/2 tablespoons thinly sliced green onions or chives

Preheat your oven to 350F. Roll the pie dough in to a 14" circle and lay in to a deep-dish 9" pie dish. The edges do not need to be perfectly trimmed, just remove any pieces hanging over the edge of the dish. Line the pie crust with foil, covering the edges. Fill the lined pie crust 2/3 full of dried beans and place on a baking sheet. Blind bake for 20 minutes. Carefully lift up the the beans and foil, pierce the base of the crust with a fork a few times and bake 5-10 minutes.

While the crust bakes, cut the bacon in to 1/2" pieces. Cook in a pan over medium-high heat until cooked but not crispy. Remove from pan and drain on a paper towel lined plate.

Remove all except 1-2 tablespoons of the bacon dripping. Add the onions and cook until they have softened and are translucent. Remove from pan and place with the bacon.

In a bowl whisk together the eggs, milk, nutmeg, salt and pepper. Add 1 cup of cheese and mix.

Once done baking, remove the pie crust from the oven, keeping  it on the baking sheet (this makes it easier to move around). Add the bacon and onions to the pie crust. Pour the egg mixture over this, spreading out the cheese if it clumps together. Sprinkle with remaining 1/4 cup of cheese, then the green onions.

Bake for 30-35 minutes until the middle is almost set. Check half way through baking to see if the edges are browning too quickly. If so, cover the quiche edges with foil and continue to bake. Once baked, allow to cool for 15 minutes before eating.

Pin It Now!