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Easy Creamy Quiche Lorraine Recipe Perfect for Homemade Brunch Ideas

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A simple yet luxurious quiche with a buttery crust, creamy custard filling, smoky bacon, and Gruyère cheese, perfect for effortless homemade brunch.

Ingredients

Scale
  • 1 9-inch (23 cm) pie crust, homemade or store-bought
  • 6 slices thick-cut smoked bacon, chopped
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • ½ cup (120 ml) whole milk
  • 1 cup (100 g) shredded Gruyère or Swiss cheese
  • ½ small yellow onion, finely chopped
  • 1 tablespoon unsalted butter
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Pinch of freshly grated nutmeg

Instructions

  1. Preheat the oven to 375°F (190°C) and let it warm up fully.
  2. Cook the chopped bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels, reserving some bacon fat in the pan.
  3. Add 1 tablespoon butter to the skillet with bacon fat and sauté the finely chopped onion until soft and translucent, about 3-4 minutes.
  4. Roll out the pie crust and fit it into a 9-inch pie dish. Trim any overhang and prick the bottom with a fork a few times.
  5. Blind bake the crust: line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, then bake another 5 minutes until lightly golden.
  6. In a medium bowl, whisk together eggs, heavy cream, whole milk, salt, pepper, and nutmeg until smooth and slightly frothy.
  7. Spread the cooked bacon and sautéed onions evenly over the baked crust. Sprinkle shredded Gruyère cheese on top.
  8. Carefully pour the custard mixture over the filling, ensuring it settles evenly.
  9. Bake the quiche on the center rack for 35-40 minutes, until the custard is set but slightly wobbly in the center and edges are golden and puffed.
  10. If the top browns too quickly, tent loosely with foil halfway through baking.
  11. Let the quiche cool at room temperature for 10-15 minutes before slicing to allow it to firm up.

Notes

Blind baking the crust prevents sogginess. Use room temperature eggs for even cooking. Tent with foil if top browns too fast. Let quiche cool before slicing for clean cuts. For gluten-free, use almond flour crust. For vegetarian, replace bacon with sautéed mushrooms or leeks.

Nutrition

Keywords: quiche, quiche lorraine, brunch recipe, creamy quiche, bacon quiche, easy quiche, homemade brunch

Find it online: https://evabakery.com/easy-creamy-quiche-lorraine-recipe-perfect-for-homemade-brunch-ideas/