The Best Quiche Lorraine Recipe

Some dishes are so good the whole family likes them. Nutmeg, bacon, and Gruyere finish Quiche Lorraine. Your quiche has never been like this! Discover how Quiche Lorraine might improve your diet!


– Pie crust, refrigerated store-bought or homemade – 8 slices bacon – 1 small (½ cup) onion, chopped finely – 4 large egg – 1 ¾ cups heavy cream – ½ teaspoon salt – ¼ teaspoon pepper – ⅛ teaspoon nutmeg – 1 cup Gruyere or sharp white cheddar cheese, shredded


CRUST  Make the pie crust and shape it into a deep dish pie plate or tart pan. Put it in the fridge for 30 to 60 minutes.

Step 1

Warm the oven up to 400 degrees F. Put pie weights or dry beans in the crust before baking it blind. 

Step 2

Bake for 12 to 14 minutes, or until the edges start to turn brown. Take it out of the oven and use a fork to poke holes in the bottom of the top.

Step 3

It should stay in the oven for another 7 to 8 minutes, or until it starts to turn a little brown. Bring the oven setting down to 350 degrees F.

Step 4

FILLING Cutting bacon into ½-inch pieces and cooking them in a big pan. Take out the bacon and cook the onions until they are golden and soft.

Step 5

Take the onions out of the pan and let them drain with the bacon. Mix the eggs, heavy cream, salt, pepper, and nutmeg together in a big bowl using a whisk.

Step 6

Add the onions, bacon, and cheese. Pour into the crust you made. For fifty to sixty minutes, or until a knife stuck in the middle comes out clean, bake at 350̺ F.

Step 7

If you need to, wrap foil around the crust's ends to keep it from getting too brown.To serve, take it out of the oven and let it sit for 5 to 10 minutes. Put leftovers in the fridge.

Step 8

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