Quiche Lorraine Recipe

Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 528kcal

This Quiche Lorraine recipe is the perfect brunch or breakfast dish. It's savory, cheesy, and incredibly delicious!

Step-by-step photos can be seen below the recipe card.

For ease in rolling out, remove pie crust from refrigerator 20 minutes before using.
1 9-inch refrigerated pie crust
Preheat oven to 400°F. Fit the pie crust into a 9-inch pie plate, cover, and rest in the refrigerator until the oven has preheated.
Pre-bake the store-bought pie crust according to package directions (approximately 10 minutes); set aside to cool.
While crust bakes, prepare the bacon by cutting the strips into ¼-inch slices. Place the bacon in a cold skillet set over medium-low heat and cook until crisp; drain on a paper towel-lined plate.
8 strips bacon
Lower the oven temperature to 375°F.
In a medium bowl, combine the Swiss, Gruyere, and Parmesan cheeses and cooked bacon. Toss to mix.
½ cup freshly shredded Swiss cheese, ¾ cup freshly shredded Gruyere cheese, ¼ freshly grated Parmesan cheese
In a different medium bowl, whisk together the eggs and add the cream, half-and-half, nutmeg, black pepper, and kosher salt.
5 large eggs, 1 cup heavy cream, 1 cup half-and-half, ¼ teaspoon ground nutmeg, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Sprinkle the cooled crust with half the cheese/bacon mixture, pour half the egg/cream mixture on top, sprinkle with the remaining half of the cheese/bacon mixture, and finish with the remaining half of the egg/cream mixture.
Bake at 375°F for 30-45 minutes or until set in the middle. Cover the crust edge after 30 minutes to prevent burning.

Storage: Store quiche Lorraine in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.