Quiche Lorraine Recipe

Thaw

For ease in rolling out, remove pie crust from refrigerator 20 minutes before using.

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.

Bake

Pre-bake the store-bought pie crust according to package directions (approximately 10 minutes); set aside to cool.

Cook

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.

Lower the oven temperature to 375°F.

Combine

In a medium bowl, combine the Swiss, Gruyere, and Parmesan cheeses and cooked bacon. Toss to mix.

Whisk

In a different medium bowl, whisk together the eggs and add the cream, half-and-half, nutmeg, black pepper, and kosher salt.

Assemble

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.

Bake at 375°F for 30-45 minutes or until set in the middle. Cover the crust edge after 30 minutes to prevent burning.