This easy quiche Lorraine recipe is made with bacon, eggs, cheese, onions, and a store-bought crust. It's delicious for breakfast, brunch, lunch, or dinner!
Ingredients
- refrigerated pie pastry: 1 piece (9 inch)
- slices bacon: 6 piece
- medium onion: 1 piece (sliced)
- ½ cups shredded Swiss cheese: 1 piece
- all-purpose flour: 1 Tbsp
- ½ cups milk: 1 piece
- eggs: 3 piece (beaten)
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C).
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Place pie pastry into a 9-inch pie pan; line with a double layer of aluminum foil and a layer of pie weights or dried beans.
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Bake in the preheated oven until golden on the edges, about 8 minutes. Carefully remove the foil and weights; continue baking until crust is set and dry, about 5 minutes more. Remove from the oven and reduce the temperature to 325 degrees F (165 degrees C).
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While the crust is baking, cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle. Drain all but 2 tablespoons drippings from the skillet.
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Add onion to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Use a slotted spoon and transfer to a bowl.
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Toss Swiss cheese and flour together in a small bowl. Whisk milk, eggs, and salt together in a large bowl, then stir in bacon and onion. Mix in cheese mixture until well combined, then pour into pie crust.
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Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. If necessary, cover the edge of crust with foil while baking to prevent burning or over-browning. Let stand for 10 minutes before serving.
