Quick Quiche Lorraine
This Quick Quiche Lorraine recipe is a classic made easy with flakey pie crust with a bacon, egg, and cheese filling, perfect for brunch, lunch, or a light dinner
Why You'll Love This Recipe:
Fast & Convenient: Uses a frozen pie crust to save you precious time.
Classic Flavors: Rich, savory bacon and cheese combine perfectly in a creamy custard.
Versatile: Perfect for any meal, from brunch to dinner.
Easy to Customize: Substitute your favorite cheese or add vegetables for a personalized touch.
Simple Ingredients: No fancy ingredients required, just pantry staples.
Ingredients
1 frozen 9-inch deep-dish pie crust
8 oz thick-cut bacon (about 6 slices), diced
4 large eggs
½ cup half-and-half
¼ tsp salt
⅛ tsp cayenne pepper
Pinch of ground nutmeg
4 oz finely shredded Gruyère, Parmesan, or sharp cheddar cheese
Directions
Blind bake the crust: Preheat oven to 360°F. Place the frozen pie crust on a baking sheet. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, then let cool slightly.
Cook the bacon: While the crust is baking, cook diced bacon in a skillet over medium heat until crisp. Drain on paper towels.
Make the filling: In a medium bowl, whisk together the eggs, half-and-half, salt, cayenne, and nutmeg.
Assemble the quiche: Sprinkle the cooked bacon evenly into the pie crust. Top with shredded cheese. Pour the egg mixture over the top.
Bake: Reduce oven temperature to 350°F. Bake for 40–45 minutes, or until the center is just set and the top is lightly golden.
Cool and serve: Let quiche rest for 10–15 minutes before slicing. Serve warm or at room temperature.
