Bacon Quiche Lorraine
Submitted by Sherrie Malothomp
Classic bacon quiche Lorraine with crispy bacon, sauteed onions, and sharp cheddar in a silky egg custard seasoned with nutmeg and dry mustard. Brunch or dinner, it never disappoints.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThere’s a reason quiche Lorraine has been a staple for decades. When something works this well, you don’t mess with it.
Crispy bacon and softened onions line a par-baked pastry shell, topped with a blanket of sharp cheddar and a smooth custard of eggs, milk, dry mustard, white pepper, and a whisper of nutmeg.
It bakes up golden on top and just barely set in the center, with that perfect wobble that firms as it cools.
Serve it for brunch with a simple green salad, or slice it for dinner alongside roasted vegetables. It’s one of those recipes that moves effortlessly between occasions.
Kitchen Tips
- Par-bake the pastry shell for 5 minutes before filling to prevent a soggy bottom. This step matters.
- Beat the eggs gently. You want them blended, not frothy. Air bubbles in the custard can cause uneven texture.
- The quiche is done when the center still has a slight jiggle. It will set as it cools. Overbaking makes the custard rubbery.
- Let it rest for 10 to 15 minutes before slicing. The filling needs time to firm up so your slices hold their shape.
Ingredients
Directions
Preheat oven to 450 degrees.
Bake pastry shell for five minutes.
Remove from oven.
Set oven temperature to 400℉ (200℃). Fry bacon until crisp; drain, and crumble.
Cook onion until transparent in small amount of bacon fat.
Drain. Sprinkle bacon and onion over bottom of pastry shell.
Cover with cheese. Blend together eggs, milk, and seasonings.
Pour over cheese. Bake for 10 minutes.
Reduce heat to 350 amd bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean.
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