Quiche Lorraine

Recipe by DirkM
READY IN: 1hr 10mins
YIELD: 1 pie




  • Set out pie crust, eggs to warm to room temperature.
  • Cut bacon cross-wise in 1 cm strips (no need to separate).
  • Grate 1/2 onion into a small bowl.
  • Grate cheese into another small bowl.
  • Roll out pie crust into pie plate, roll edges as needed and return to fridge.
  • Cook bacon in skillet over medium heat, stir occasionally to separate pieces.
  • When browned and slightly crispy, remove bacon with a slotted spoon (leave grease in the skillet) and place on paper towel to drain/dry.
  • Remove all but about 1 tbsp of the grease (careful, very hot! It can be discarded).
  • Put the onion into the skillet and cook over low heat, mixing occasionally, just enough to take the edge off of the onion taste. Remove heat, leave in skillet.
  • Break eggs into a large mixing bowl and add cream. Whisk until mixed.
  • Add onion, salt and pepper (e.g. salt: 2 turns on grinder, pepper: 4+ turns) and whisk.
  • Fetch pie crust from fridge.
  • Crumble the bacon and spread evenly across the bottom of the pie crust.
  • Spread the cheese on top of the bacon.
  • Gently pour the egg/cream mixture into the pie crust.
  • Place the pie plate on a cookie sheet and place in the middle of the oven.