Go Back

Classic Quiche Lorraine

A quiche feels fancy but you can make it the day before and reheat slices in the morning — total lifesaver. This classic version with bacon and Swiss is something everyone will eat. Pair it with a salad if you want to feel like an adult.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 store-bought 9-inch pie crust unbaked
  • 6 strips thick-cut bacon cooked and crumbled
  • 1 cup shredded Swiss cheese
  • 4 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of nutmeg

Method
 

  1. Preheat oven to 375°F. Press pie crust into a 9-inch pie dish and blind bake for 10 minutes using pie weights or dried beans.
  2. Remove weights and let crust cool slightly. Scatter crumbled bacon and shredded Swiss evenly over the crust.
  3. Whisk eggs, heavy cream, salt, pepper, and nutmeg together until smooth.
  4. Pour the egg mixture slowly over the bacon and cheese.
  5. Bake for 35 to 40 minutes until the center is just set and the top is lightly golden. Cool for 10 minutes before slicing.