Celebrate National Quiche Lorraine Day with this classic dish, perfect for lunch, brunch, or breakfast. We like serving it with a soup, salad, or some fresh fruit… or just as it is. Catch more yumminess in my cookbook: Fifty Years of Fabulous Family Favorites: Brunch, Lunch, and Entrees.
Classic Quiche Lorraine
While this is my 1980 recipe, I updated it in 1990 to use store-bought pastry, keeping it Super Simple!
9” deep-dish pie crust, not cooked (in deep dish pie or quiche dish)
10-12 slices crisp bacon, crumbled (¾ c)
½ c finely chopped sweet onion
1½ c (6 oz) shredded Gruyere (or Swiss) cheese
5 large or extra-large eggs
2 c heavy or whipping cream
½ tsp salt
¼ tsp ground black pepper
Dash cayenne pepper, optional
1/8 tsp ground nutmeg
Sprinkle bacon, onion, and cheese in the bottom of the pie pastry. In medium bowl, beat eggs and beat in remaining ingredients. Pour into pie crust. Bake, uncovered at 400°F for 10 minutes; reduce heat to 325°F and bake 40 minutes longer. (Knife inserted in center should come out clean.) Remove from oven and let stand at room temp for 10 minutes before slicing. Makes 6-8 servings.
KISS Tip: This is also great with shredded ham or a combination. It’s also perfect prepared in mini tart pans for lovely individual servings. Reduce baking time… just 5 minutes at 400°F and 25 minutes at 325°F.
