Quiche Lorraine With Bacon, Swiss And Gruyère

Quiche Lorraine With Bacon, Swiss And Gruyère

Quiche Lorraine is a classic French dish that is perfect for breakfast, brunch or even dinner. With its buttery pastry, creamy filling and crispy bacon, it’s no wonder why this dish is loved by so many. In this recipe, we will show you how to make a Quiche Lorraine with bacon, Swiss and Gruyère cheese.

First, preheat your oven to 400°F. If you are using store-bought pie crust, follow the package instructions to thaw it. Line a baking sheet with parchment paper or foil and set aside.

Blind bake the crust by taking a 9 ½ inch Quiche or deep dish pie plate, place the prepared pastry for a single-crust pie. Tuck edges under and crimp. Place foil on the bottom of the pie crust and fill with uncooked rice, beans, or pie weights. Pre-bake the crust for 8 minutes at 400°F. Remove the foil and pie weights and bake for another 3 minutes. Remove from the oven and reduce baking temperature to 350°F.

Next, brown the bacon in a medium skillet until it’s crisp. Place the cooked bacon on a paper towel-lined plate to drain, and once it’s cool, crumble it. In the same skillet, blot out a bit of the bacon grease and sauté the chopped onions until they are translucent and tender. Set them aside to cool.

In a medium mixing bowl, combine the eggs, egg yolks, cream or milk, salt, pepper, and dry mustard. Whisk until they are combined.

Brush the edges and bottom of the blind-baked crust with egg wash. Layer the partially pre-baked pie crust with half of the sautéed onions, shredded Swiss and Gruyère cheese, crumbled bacon, and ladle in half of the egg mixture. Repeat the layers.

Place the Quiche on the lined cookie sheet and bake at 350°F for 45 minutes or until it’s nicely set. If the edge of the crust browns too quickly, simply cover it with foil and continue to bake. Once finished, remove it to a wire rack to cool for 15 minutes before serving.

This Quiche Lorraine is a great dish to serve for any occasion. It’s easy to make and tastes delicious. You can also customize it by adding your favorite ingredients like mushrooms, spinach or ham. Serve it with a side salad or fresh fruit for a complete meal. Enjoy!

5 from 2 votes

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Quiche Lorraine With Bacon, Swiss And Gruyère

Course Breakfast

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 4 to 6 Servings

Author Stasia Wimmer

Ingredients

• 10 slices of bacon, cooked
• ¾ cup onion, finely chopped
• 3 large eggs + 2 egg yolks, beaten
• 1 cup cream or whole milk
• 1 cup Swiss cheese, finely shredded
• 1 cup Gruyère cheese, finely shredded
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon dry mustard
• 1 prepared pastry for single-crust pie 9 ½ inch
• 1 egg white + 1 teaspoon of water whisk together to make an egg wash

Instructions

1. Preheat oven to 400°. If using store-bought pie crust follow package instructions to thaw. Line a baking sheet with parchment paper or foil; set aside.

2. Blind bake the crust: Take a 9 ½ inch Quiche or deep dish pie plate, place prepared pastry for a single-crust pie. Tuck edges under and crimp. Place foil on the bottom of the pie crust and fill with uncooked rice, beans, or pie weights. Pre-bake crust for 8 minutes at 400°. Remove foil and pie weights and bake for another 3 minutes. Remove from oven, and reduce baking temperature to 350°.

3. In a medium skillet brown bacon until crisp, place cooked bacon on a paper towel lined plate to drain, once cool crumble. In the same skillet, blot out a bit of the bacon grease, sauté chopped onions until they are translucent and tender; set aside to cool.
4. In a medium mixing bowl combine eggs, egg yolk, cream/milk, salt, pepper, dry mustard; whisk until combined.
5. Brush edges and bottom of blind baked crust with egg wash. Layer the partially pre-baked pie crust with half of the sautéed onions, shredded Swiss and Gruyère , crumbled bacon, and ladle in half of the egg mixture. Repeat the layers.

6. Place Quiche on lined cookie sheet and bake at 350° for 45 minutes or until nicely set. If the edge of the crust browns too quickly, simply cover with foil and continue to bake. Once finished, remove to a wire rack to cool for 15 minutes before serving.