Classic Quiche Lorraine
A rich and creamy quiche filled with bacon, onions, and cheese, perfect for a satisfying breakfast or brunch.
Ingredients
- ●1 sheet Pie dough
- ●6 slices Baconthick-cut
- ●1 medium Onionchopped
- ●2 cups Velvety cheeseshredded
- ●3 large Milkeggs
- ●1 tsp Salt
- ●1 tsp Black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Roll out the pie dough and place it in a 9-inch tart pan with a removable bottom.
- 3
Bake the pie crust for 10-12 minutes, or until lightly golden.
- 4
In a large skillet, cook the bacon over medium heat until crispy.
- 5
Remove the bacon from the skillet with a slotted spoon and set aside.
- 6
Leave the drippings in the skillet and add the chopped onion.
- 7
Cook the onion until softened, about 5 minutes.
- 8
In a large bowl, whisk together the eggs, milk, salt, and black pepper.
- 9
Sprinkle the shredded cheese over the bottom of the pie crust.
- 10
Pour the egg mixture over the cheese.
- 11
Sprinkle the cooked bacon over the egg mixture.
- 12
Bake the quiche for 35-40 minutes, or until the edges are golden brown and the center is set.