Quiche Lorraine (2 Ways)
Updated: Nov 17, 2020
This classic is a standard for a reason. The pairing of fluffy eggs with onion, crumbles of bacon and Swiss cheese, serve it will a lovely side of mixed greens massaged with a tangy vinaigrette and it's practically a slice of heaven (pun intended).
I'm going to give you my easy classic recipe here, along with a couple variations if you are looking for a low carb or reduced dairy option.
For the classic we are going to take the easy route and start with a store bought pie crust. I like either the frozen Pillsbury pie crusts or the frozen Marie Calendar pie shells in the pan (the easiest option and great if you're taking it somewhere).
7 large eggs
1/2 C heavy whipping cream
1 1/2 C shredded Swiss Cheese
12 oz. center cut bacon (cooked and chopped)
1/2 T olive oil
1/2 C sweet onion diced
1 frozen pie crust or shell
Salt & Pepper
Here are a couple notes regarding the ingredients before we proceed to the instructions:
- I use and recommend Happy Egg Co. eggs. They are delicious, have bright yellow yolks and are free range. Honestly, quality eggs make a difference.
- If you want to reduce the dairy in this recipe, go ahead and substitute unsweetened plain almond milk for the heavy cream
- Take the extra step and shred the Swiss cheese from a brick. Pre-shredded cheese contains cellulose, which will change the texture of your quiche and won't melt as well.
-Center cut bacon is a leaner option. I always bake my bacon on a wire rack in the oven until crispy. I think the leaner bacon and baked option makes for a better finished quiche.
-For the pie crust, if you're feeling wild and want to make your own crust, get it! If you are using homemade or thawed Pillsbury crust, you will need to blind bake it before adding and baking your filling. Here are instructions if you need them. If you want to skip this step (Like I generally do), just go with the frozen pie shell that comes in the pan already. It's truly an underrated option.
-If you are looking to make this low carb, you can either pour the filling in a greased 8 x 8 pyrex baking dish or pie dish and bake for a crustless quiche or prepare it in a seasoned cast iron skillet as a frittata.
Ok, now that we've covered all that...
Preheat oven to 350°
In a small skillet, sauté onions over medium heat in olive oil until translucent and softened.
In a medium bowl, whisk together eggs, heavy cream and salt and pepper until well combined and bubbly.
Add chopped bacon, cooked onion and 1/2 shredded swiss cheese to egg mixture. Top with remaining shredded cheese and 2-3 grinds of fresh pepper.
Pour egg mixture into prepared pie crust, place on cookie sheet in center of oven
If you are preparing this traditionally, I would recommend gently covering the crust of the quiche with a halo of aluminum foil to avoid burning.
Bake 20-25 minutes until bubbly, slightly browned and egg mixture is set.
Cool slightly before serving.