For an even richer flavor, try using pancetta instead of bacon. Be careful not to overbake the quiche, as this will result in a dry custard. The nutmeg adds a subtle warmth and complexity to the dish – don't skip it! Serve warm with a side of mixed greens and a light vinaigrette for a complete and elegant meal.
New Quiche Lorraine
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS60
Elevate your brunch game with this reimagined Quiche Lorraine, a symphony of smoky bacon, sweet onions, and creamy custard, all nestled in a perfectly crisp, golden crust. A timeless classic, refined for the modern palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol134 mg
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Fiber2 g
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Protein10 g
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Saturated Fat12 g
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Sodium477 mg
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Sugar1 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425°F (220°C). (5 minutes)
02
StepCook bacon in a large, heavy-bottomed skillet over medium-high heat until crisp and golden brown, about 8-10 minutes. Drain on paper towels, reserving approximately 2 tablespoons of bacon fat in the skillet. Crumble the bacon and set aside. (15 minutes)
03
StepAdd diced onion and minced garlic to the skillet with the reserved bacon fat. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 6-8 minutes. Do not brown. (10 minutes)
04
StepPlace thawed pie crust in a 9-inch pie dish. Prick the bottom and sides of the crust evenly with a fork to prevent puffing. (2 minutes)
05
StepBake the pie crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from oven and reduce oven temperature to 325°F (165°C). (10 minutes)
06
StepIn a medium bowl, whisk together heavy cream and crème fraîche until smooth. Gently whisk in the beaten eggs until just combined. Stir in the grated Gruyère cheese, crumbled bacon, sautéed onion and garlic mixture, chopped parsley, sea salt, black pepper, and grated nutmeg. (5 minutes)
07
StepPour the custard mixture into the pre-baked pie crust, ensuring it is evenly distributed. (2 minutes)
08
StepBake in the preheated oven for 45-50 minutes, or until the custard is set and a knife inserted into the center comes out clean. If the crust begins to brown too quickly, cover the edges with foil. (50 minutes)
09
StepLet the quiche cool for at least 10 minutes before slicing into wedges and serving. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Shaniya Rogahn
May 28, 2025I followed the recipe exactly, and it turned out perfectly. I'll definitely be making this again.
Garett Johns
May 12, 2025I used a homemade pie crust, and it was amazing!
Gage Abshire
Apr 28, 2025Made this for a brunch party and it was a huge hit! Everyone raved about it.
Tyler Volkman
Apr 19, 2025I've made many quiches before, but this one is by far the best. The Gruyère cheese adds a wonderful depth of flavor.
Barton Wilderman
Apr 8, 2025This quiche was absolutely delicious! The crust was perfectly crisp, and the custard was so creamy and flavorful.
Trenton Ratke
Apr 6, 2025I added some sauteed mushrooms and spinach to the filling, and it was even better!
Dolores Grimes
Mar 21, 2025The cayenne pepper gives it just the right amount of kick. My family loved it!
Adeline Deckow
Mar 11, 2025This is my new go-to quiche recipe.
Eden Lubowitz
Feb 15, 2025A classic dish, elevated! Thank you for sharing.
Alexandria Cole
Dec 11, 2024The instructions were clear and easy to follow, even for a beginner like me.