Quiche Lorraine is the best kind of dish – easy to make, reheats well, and just like leftover pizza, it can be eaten for breakfast or dinner! Plus, the ingredients for any quiche can be easily interchanged to meet your preferences. Swap the swiss cheese for cheddar or add asparagus or spinach and mushrooms in lieu of bacon – whatever suits your deepest quiche desires. I recently purchased my new favorite kitchen gadget, this 9-inch Tart Pan, that has a removable base that makes transferring and serving this dish a breeze, which has turned me into an egg-beating, bacon-sauteing, quiche-baking nut!
This recipe calls for simple ingredients: sweet, slow-caramelized onions with salty bacon and milk mixed with eggs and freshly grated swiss or Gruyere cheese. Pour all ingredients into an unbaked pie crust and bake until quiche is set with a lightly browned crust.
- 1 unbaked pie dough
- 6-8 slices bacon
- 1 small yellow onion, thinly sliced
- 4 eggs
- 1 cup milk or cream
- 1 cup swiss or Gruyere cheese, freshly grated
- 4 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 375.
- Place thawed pie dough in a 9 inch tart pan, removing any excess edges and crimping the edges. Place tart pan in the fridge until ready to fill and bake.
- In a small skillet, melt butter over medium-low heat, then add the onion. Stirring occasionally, caramelize onions until browned, about 20-25 minutes. Meanwhile, cook the bacon in a separate pan until cooked, but not crisp, then slice into bite-size pieces. Set both onions and bacon aside and allow to cool.
- In a medium size bowl, beat eggs and add milk or cream, and salt and pepper. Add the bacon and onions and combine well. Remove the pie crust from the fridge and pour in the egg mixture.
- Place in the oven and bake for 35-40 minutes, until quiche is completely set and crust lightly browned.