Quiche Lorraine
By Charlie
Published Jan. 26, 2026
While a traditional quiche lorraine includes only bacon with the cream and egg filling, this recipe adds onion, gruyère, and parmesan to the filling. The saltiness of the bacon and the flavor of the cheeses shine in this dish.
Quiche Lorraine
Servings: 6
Equipment
- 1 9-inch tart or pie dish
Ingredients
- 1 9-inch pie crust
- 4 strips bacon (about 7 oz)
- 1 medium onion, diced or thinly sliced
- ¾ cup Gruyère cheese, grated
- ½ cup Parmesan cheese, grated
- 3 large eggs
- 1 cup heavy cream
- ¼ tsp nutmeg
- a pinch of ground black pepper
Instructions
- Preheat the oven to 375 F and blind bake the pie crust, by baking for 15 minutes with weights and then 5 minutes without weights until lightly golden in color.
- While the crust is baking, in a skillet over medium heat, cook the bacon until just cooked but not crispy.
- Remove half of the leftover oil from the skillet. In the remaining oil, cook the onion until translucent.
- In a separate bowl, beat together the eggs until combined. Add the cream, pepper, and nutmeg and whisk until just combined.
- Crumble or dice the bacon and place the pieces on top of the baked pie crust. Add the cheese and onion, then pour the egg and cream mixture on top.
- Bake the quiche for 50 minutes or until a toothpick can be inserted and removed cleanly.
Notes
If you like this recipe, consider trying our recipes for Brie and Spinach Quiche or Goat Cheese and Herb Quiche.
Great improvements to the classic!