The Best Quiche Lorraine
- 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
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.
- 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.
- 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.
- 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.
Directions
Step 1: Roll out the dough
On a lightly floured surface, roll dough to a 14-inch circle. Transfer it to a 9-inch springform pan or deep fluted quiche pan with a removable bottom. Press the pastry firmly against the bottom and sides. Let it chill in the fridge while you make the filling.
Step 2: Cook the bacon
In a large skillet, cook bacon pieces over medium heat until it’s nice and crisp. Remove the bacon with a slotted spoon and let it drain on a paper towel-lined plate. Remove all but 1 tablespoon of the bacon drippings, too.
Step 3: Add the onions
Add onions to the bacon drippings and cook over medium heat until they’re caramelized, 20 to 25 minutes. Add thyme, pepper and nutmeg. Remove the onion mixture from the heat and let it cool slightly. Then stir in the cheeses and bacon; spoon the mixture into the pastry.
Editor’s Tip: Before you start filling it, place the springform pan on a baking sheet. It will help catch drips and keep your oven clean if the springform isn’t perfectly sealed.
Step 4: Whisk the eggy filling
Heat the oven to 350°F. In a large bowl, whisk together the eggs, milk, cream and salt. Pour the egg mixture over the onions and bacon.
Step 5: Bake
Bake the quiche for 75 to 85 minutes until the center is puffy and a knife inserted in the middle comes out clean.
Step 6: Let the quiche cool
Cool the quiche on a wire rack for 15 minutes. Then loosen the sides with a knife and remove the springform rim from the pan. Let the quiche stand an additional 5 minutes before cutting. You can serve slices warm or at room temperature.
How to Store Quiche Lorraine
It’s best to refrigerate a quiche after baking, as ingredients include milk, cheese, meat and eggs. It’ll last in the fridge for three to four days.
How to Freeze Quiche Lorraine
Let the baked quiche Lorraine cool to room temperature. Then wrap it in a double layer of aluminum foil and freeze it for up to one month. The day before you want to serve the quiche, move it to the fridge to let it thaw gradually overnight. Reheat it in a 350° oven until the internal temperature reaches 160°.
Quiche Lorraine Tips
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