Quiche Lorraine Recipe

Ingredients
- 1 9-inch refrigerated pie crust
- 8 strips bacon
- ½ cup freshly shredded Swiss cheese
- ¾ cup freshly shredded Gruyere cheese
- ¼ freshly grated Parmesan cheese
- 5 large eggs (beaten)
- 1 cup heavy cream
- 1 cup half-and-half
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
Instructions
- 1
Thaw
- 2
For ease in rolling out, remove pie crust from refrigerator 20 minutes before using.
20 min - 3
Preheat oven to 400°F. Fit the pie crust into a 9-inch pie plate, cover, and rest in the refrigerator until the oven has preheated.
- 4
Bake
- 5
Pre-bake the store-bought pie crust according to package directions (approximately 10 minutes); set aside to cool.
10 min - 6
Cook
- 7
While crust bakes, prepare the bacon by cutting the strips into ¼-inch slices. Place the bacon in a cold skillet set over medium-low heat and cook until crisp; drain on a paper towel-lined plate.
- 8
Lower the oven temperature to 375°F.
- 9
Combine
- 10
In a medium bowl, combine the Swiss, Gruyere, and Parmesan cheeses and cooked bacon. Toss to mix.
- 11
Whisk
- 12
In a different medium bowl, whisk together the eggs and add the cream, half-and-half, nutmeg, black pepper, and kosher salt.
- 13
Assemble
- 14
Sprinkle the cooled crust with half the cheese/bacon mixture, pour half the egg/cream mixture on top, sprinkle with the remaining half of the cheese/bacon mixture, and finish with the remaining half of the egg/cream mixture.
- 15
Bake at 375°F for 30-45 minutes or until set in the middle. Cover the crust edge after 30 minutes to prevent burning.
45 min
Nutrition
Per serving (based on 6 servings)


