Recipe Video - OnlineCook

April 29, 2025

Quiche Lorraine is a classic for good reason! Smooth and custardy with salty pieces of bacon, this brunch indulgence will be a hit with everyone at the table. The recipe is a Yummly original created by Sara Mellas.

8 Ingredients

Recipe

Quiche Lorraine

OnlineCook

Ingredients

Servings

Warning0 allergens identified

Instructions

Preheat the oven to 400°F. Move a rack to the lowest position in the oven.

Poke the bottom of the frozen pie shell several times with a fork, and transfer to a baking sheet.

Bake the pie shell on bottom rack of oven until the bottom is slightly puffed, for 12-14 minutes, or according to package directions. When done, remove from the oven and set aside.

Reduce the oven temperature to 350°F.

Place two sheets of paper towels on a large dinner plate. Set aside.

Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon, flipping once, until brown and crisp, 6-8 minutes.

Transfer the bacon strips to the paper-towel-lined dinner plate.

In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper, until smooth.

Using clean hands, crumble the bacon into small pieces.

Add the crumbled bacon and shredded cheese to the egg and milk mixture. Fold with a rubber spatula until evenly distributed.

Pour the egg, bacon, and cheese mixture into the pie shell. Cover the edges of the pie shell with pie guards or strips of aluminum foil to avoid burning or over-browning the crust.

Bake the quiche on bottom rack of oven until the top is firm and golden brown, 45-55 minutes.

Check to see that quiche is done. Remove from oven or add time as needed.

Allow to cool for at least 30 minutes at room temperature before slicing and serving. Leftover quiche may be stored covered in the refrigerator for up to 3 days.

Video Tutorial Bite Tutorial

Smart Nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Bacon Perfection 🥓
Partially freeze your bacon for 10-15 minutes before dicing to ensure clean, uniform cuts and prevent stringy pieces in your quiche.
Custard Consistency Magic 🥚
Whisk your eggs and cream thoroughly, then strain the mixture through a fine-mesh sieve to remove any stringy egg whites and ensure a silky-smooth custard.
Blind Baking Brilliance 🥧
Always pre-bake (blind bake) your frozen pie shell for 10-12 minutes at 375°F to prevent a soggy bottom and create a crisp, flaky crust that can handle the wet custard filling.
Gruyere Grating Trick 🧀
Grate your Gruyere when it's cold and slightly firm for more uniform shreds, and let it come to room temperature before mixing into the custard for better integration.
Doneness Detection 🌡️
The quiche is perfectly cooked when it's just set but still has a slight wobble in the center - aim for an internal temperature of 165-170°F for a creamy, not rubbery, texture.