Easy Quiche Lorraine Recipe
Breakfast is the most important meal of the day, so why not start it off on the right foot? If you're in the market for a quiche recipe that is super easy and won't force you to work in the kitchen all morning, then we have the perfect dish for you! We love the fact that you can whip up this quiche Lorraine in no time, but guess what? It doesn't skimp out on any of the flavors.
Recipe developer Eric Ngo of Frenchie the Toast is the brains behind this recipe, and he explains what he loves the most about it. "I like how diverse this recipe is! Once you learn how to make the base quiche egg mixture, the sky is the limit," Ngo says. "Once you master the quiche Lorraine, try salmon and spinach!"
Not only is this dish diverse and delicious, but it comes together pretty easily, too. "The egg mixture is really easy to make; it's pretty much adding all of the ingredients in a bowl and stirring it until it is smooth looking," Ngo says. If you're looking for the perfect breakfast or brunch option, this quiche Lorraine is fool-proof.
Gather the ingredients for quiche Lorraine
You will only need a handful of ingredients to make this dish, including a pre-made pie crust, two eggs, thick-cut bacon, heavy cream, milk, black pepper, salt, and nutmeg.
Line the mold with pie crust
Grab your quiche (or pie) mold and line it with the pie crust sheet. In terms of pie crust, you can just use your go-to brand as Ngo doesn't recommend one brand over another. Pop the mold with the crust back into the fridge and store it there until ready to use it. This prevents the dough from getting too warm.
Mix the eggs, cream, and milk
It's time to make the inside of the quiche. Toss the eggs, heavy whipping cream, and milk into a large bowl, then mix the ingredients together until smooth. "Scramble the eggs first with a whisk, and then add the heavy cream and milk and stir for 30 seconds until it is smooth," Ngo says. The filling should look similar to that of an omelette before you cook it.
Season the egg mixture
Here's where your seasoning comes into play. Sprinkle some salt, pepper, and nutmeg into the egg mixture. "This is similar to flavoring scrambled eggs. The nutmeg is a classic French touch to flavor dishes," Ngo shares. "The nutmeg adds a nutty and oaky taste to a dish, be careful not to overuse or it will develop a soapy flavor!" At this time, you'll also want to stir the bacon into the egg mixture.
Preheat the oven and bake the quiche
Since you will need to use your oven for this recipe, go ahead and preheat it to 350 F. Then, remove the pie crust from the fridge and pour the egg and bacon mixture in. Pop the complete quiche into the oven for 40 minutes to let it cook.
Serve the quiche and enjoy
Be sure to serve this dish while it's warm. This quiche is excellent on its own, but Ngo provides a few additional serving suggestions to make it more well-rounded meal. "Quiches are often served for lunch or brunch! I recommend serving quiche with a green salad with a vinaigrette," Ngo shares. And, if you happen to have anything left after brunch is over: "Leftovers will keep for another day after it is baked," Ngo says.
- 1 roll pre-made pie crust
- 2 eggs
- 1 cup thick bacon, cut into small bits
- ½ cup heavy cream
- ½ cup milk
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- sprinkle of nutmeg
- Line a pie mold with the pie crust, and store in the refrigerator until ready to use.
- In a large bowl, mix eggs, heavy whipping cream, and milk until smooth.
- Season the egg mixture with salt, pepper, and nutmeg. Mix the bacon into the egg mixture as well.
- Preheat the oven to 350 F.
- Grab the pie crust from the refrigerator and pour in the egg and bacon mixture.
- Bake for 40 minutes, then serve while warm.
| Calories per Serving | 533 |
| Total Fat | 39.8 g |
| Saturated Fat | 17.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 142.4 mg |
| Total Carbohydrates | 34.2 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 4.7 g |
| Sodium | 476.2 mg |
| Protein | 9.6 g |
