This classic Quiche Lorraine is loaded with bacon, onions and nutty Gruyère and makes for a wonderful Christmas breakfast!
Are you cookied out yet folks?
I hope you’ve enjoyed all the cookie goodness I’ve shared this season here at the BHK.
But today, we’re moving on from Christmas cookies and tackling Christmas breakfast.
There’s not much time left to plan, so I’m keeping it super simple with a family favorite, my Quiche Lorraine.
What is Quiche Lorraine?
Quiche Lorraine is a French tart made with a short crust pastry filled with egg, custard and smoked bacon.
What I love about quiche is that you can make it a day ahead of time, bake it, and then just reheat it the next day.
So while everyone is opening up their presents you don’t need to be slaving in the kitchen.
And keeping with the super simple theme, I even opted for a store-bought crust.
My goal for 2020 is to become a pro at pie crusts and pie crimping, but for now it’s store-bought and simple. You buying what I’m sellin’??
Simply blind bake your crust (process of pre-baking your crust for a few minutes without the filling), then fill it with crisply cooked bacon, onion, shredded nutty Gruyère cheese and a mixture of eggs, heavy cream, nutmeg, salt and pepper and then bake.
You’ll want to bake the quiche until it’s lightly browned and set in the middle. If the edges of the crust look like they’re browning too much just tent with a piece of foil.
The heavy cream in this recipe will yield an amazingly smooth and creamy quiche that I know you’ll really enjoy. And the nutty, slightly salty taste of the Gruyère cheese is the perfect choice.
This Quiche Lorraine will be on our breakfast menu Christmas morning. Hope you guys give it a try too! Enjoy!
I hope you all have a wonderful Christmas!! And a Happy and Healthy 2020!!
A Few Cook’s Notes for Quiche Lorraine Recipe:
You can substitute Swiss cheese for the Gruyère if you’d like to cut cost, but since I don’t eat quiche often, I always go for the Gruyère.
If the crust seems to be browning too much just tent the quiche with a piece of foil.
My quiche took about 50 minutes at 375 degrees. You will need to cook the quiche until it’s set in the middle and lightly browned on top.
- 1 9-inch frozen pie crust
- 6 strips bacon, chopped
- 1 1/2 cups yellow onion, chopped
- 1 1/2 cups Gruyere cheese, shredded
- 4 large eggs, lightly beaten
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. ground nutmeg
- 2 Tbsp. freshly grated Parmesan cheese
- Preheat oven to 400 degrees. Place a piece of parchment paper inside the pie crust. Fill the crust with dried beans. Bake 10 minutes. Remove the crust from the oven. Discard the beans and the parchment paper. Reduce oven temperature to 375 degrees.
- In a large skillet over medium-high heat, cook the bacon until crisp. Remove with slotted spoon to a paper towel-lined plate. Cook the onion in the same skillet in the remaining fat until the onion is translucent, about 5-6 minutes.
- Add the bacon, onion and shredded cheese to the blind baked pie crust. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper and nutmeg until well blended. Pour egg mixture slowly into crust. Place on a baking sheet. Sprinkle with Parmesan cheese and bake for about 50 minutes or until quiche is set in the middle and lightly browned. Remove from the oven to a wire rack to cool.