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Gruyere Quiche Lorraine

The combination of delicious flaky Crust and savory egg custard slowly baked together is irresistable when paired with bacon, cheese, caramelized onions, and a host of other fillings that can take a simple quiche from ordinary to extraordinary. Whether as a breakfast or a brunch, whether hot or cold, the classic quiche is beloved and famous for how easy it is to prepare and how healthy and impressive it is to serve.


Typically a quiche pastry would be served with a side salad of fresh greens making it a complete and healthy meal perfect for a brunch.


Quiche Lorraine is a Fantastic Make-Ahead Dish

  1. To prepare in advance, prebake the crust, cook the bacon, caramelize the onions, whisk the egg custard together with everything but the cheese ahead of time, and then refrigerate, assemble just before baking.

  2. To freeze up to three months. Bake as outlined via the recipe, cool completely to room temperature then wrap in a couple layers of plastic wrap and finally cover with foil to prevent freezer burn. To reheat, fully thaw quiche in the refrigerator for 24 hours then remove plastic wrap, cover with foil and bake at 200˚F for 30 minutes or until hot in the center.


Gruyere Quiche Lorraine


  • Dough for single-crust deep-dish pie

  • 1 package (12 ounces) thick-sliced bacon strips, coarsely chopped

  • 3 large sweet onions, chopped

  • 1 tablespoon minced fresh thyme

  • ½ teaspoon coarsely ground pepper

  • ⅛ teaspoon ground nutmeg

  • 1½ cups shredded Gruyere cheese

  • ½ cup grated Parmesan cheese

  • 8 large eggs, room temperature

  • 2 cups whole milk

  • 1 cup heavy whipping cream


  1. On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling.

  2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.

  3. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes.

  4. Stir in thyme, pepper and nutmeg; remove from heat. Cool slightly.

  5. Preheat oven to 350°F.

  6. Spoon cheeses, onion and bacon into crust.

  7. In a large bowl, whisk eggs, milk and cream until well blended and pour over top.

  8. Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes.

  9. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife.




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