Thursday, October 29, 2026 · Week 44This week's 50, picked by our editorsAll recipes · Archive
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The Weekly Edition: fifty dishes our editors picked for this week, with our own easy recipe for each
This week / Breakfast / No. 10
Quiche Lorraine
10THIS WEEK
Photo: Wikimedia Commons · credit
Breakfast

Quiche Lorraine

A deep, silky egg and cream custard with smoky bacon and Gruyère, baked in a crisp crust. Good warm or at room temperature.

Prep20 min
Cook45 min
Total1 hr 5 min
Serves8

What you'll need

Mixing bowl setFor mixing and marinating
AmazonWalmart
12-inch cast-iron skilletFor searing and oven finishes
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Ingredients

  • 1 9-inch deep-dish pie crust, blind-baked
  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1 small onion, thinly sliced (optional)
  • 4 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch of ground nutmeg
  • 1 1/2 cups grated Gruyère cheese

Steps

  1. Heat the oven to 350°F and set the baked crust on a sheet pan.
  2. Cook the bacon in a skillet until browned but not hard. Drain on paper towels. If using onion, cook it in a spoonful of the fat until soft and golden.
  3. Whisk the eggs, cream, milk, salt, pepper and nutmeg until smooth.
  4. Scatter the bacon, onion and cheese over the crust, then slowly pour in the custard.
  5. Bake 40 to 45 minutes, until puffed and set at the edges with a slight wobble in the very center.
  6. Cool at least 20 minutes before slicing.

TipBlind-bake the crust with pie weights so the bottom stays crisp under the custard.