Do you love bacon? How about cheese? Piecrust? If you answered “YEAH, duh!” to any of those questions, today’s your day.
In celebration of National Quiche Lorraine Day, I’m sharing my quickie recipe for the dish-of-honor! For anyone who doesn’t know what quiche Lorraine is, bless your heart. And also, seriously!? It’s kind of the most delicious, well-known quiche ever! The star ingredients: egg-y custard, crisp bacon and shredded Gruyere cheese. I mean, drool!
For this recipe, I used Pillsbury Refrigerated Pie Crust but you could swap in the dough of your dreams! Maybe that means homemade pâte brisée. Maybe that means the super-speedy solution, frozen pie crusts already tucked in aluminum tins—score! Personally, I like to blind-bake my quiche crusts (meaning I bake them unfilled) to get a nice crisp bottom and edges! If you’re short on time, go ahead and skip.
If you want to trim down the time of this recipe even further (and skip a dirty pan in the process) feel free to swap in cubed Black Forest ham for the bacon. No need to cook it, just plop it on in!
Serve a slice of this beauty with a mustardy frisée salad and chilled rosé, you have quite the little meal on your hands!
photos by Erin Phraner
- 1 disk or roll prepared pie dough
- 4 ounce Gruyere or Swiss cheese, grated
- 4 to 5 strips bacon, cut into pieces
- 4 eggs
- 1 cup milk
- PANTRY STAPLES: Salt and freshly ground pepper
- Preheat the oven to 450˚F. Roll out or unroll your pie dough and ease into a 9-inch pie plate; crimp the edges. Line with parchment paper and fill with pie weights; bake 10 minutes. Remove the parchment and weights. Return to the oven until bottom is golden, 5 to 6 more minutes. Sprinkle bottom with half of the shredded cheese; return to oven 2 minutes or until melted. Let cool slightly. Reduce oven temperature to 350˚F.
- Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 5 minutes.
- Whisk the eggs, milk, 1/4 teaspoon pepper and a pinch of salt in a bowl until combined and smooth.
- Pour custard into the prepared crust. Top with the bacon and remaining cheese. Cover the crust with aluminum foil to prevent further browning, if desired. Place on a rimmed baking sheet to prevent spills! Bake 20 to 25 minutes or until custard just sets. Let cool before slicing and serving!