The Best Quiche Lorraine

Total Time Prep: 1 hour Bake: 1-1/4 hours + cooling
Yield 8 servings
Test Kitchen Approved
Learn how to make quiche Lorraine, a simple yet elegant breakfast, brunch or dinner.

Ingredients

  • Dough for single-crust deep-dish pie
  • 1 package (12 ounces) thick-sliced bacon strips, coarsely chopped
  • 3 large sweet onions, chopped
  • 1 tablespoon minced fresh thyme
  • 1/2 teaspoon coarsely ground pepper
  • 1/8 teaspoon ground nutmeg
  • 1-1/2 cups shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 8 large eggs
  • 2 cups 2% milk
  • 1 cup heavy whipping cream

Directions

  1. On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and side. Refrigerate while preparing filling.
  2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes.
  3. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk and cream until blended; pour over top. Place springform pan on a rimmed baking sheet.
  4. Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen side from pan with a knife. Remove rim from pan.

Nutrition Facts

1 piece: 671 calories, 49g fat (27g saturated fat), 308mg cholesterol, 841mg sodium, 33g carbohydrate (10g sugars, 2g fiber), 25g protein.

Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits and cheese. It's truly the best quiche Lorraine recipe. —Shannon Norris, Cudahy, Wisconsin
Recipe Creator

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