Classic Quiche Lorraine

Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits, and cheese. It’s truly the best quiche Lorraine recipe.


  • Dough for a single-crust deep-dish pie
  • 1 package (12 ounces) thick-sliced bacon strips, coarsely chopped
  • 3 large sweet onions, chopped
  • 1 tablespoon minced fresh thyme
  • 1/2 teaspoon coarsely ground pepper
  • 1/8 teaspoon ground nutmeg
  • 1-1/2 cups shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy whipping cream


  1. On a lightly floured surface, roll dough to a 14-inch circle.
  2. Transfer to a 9-in. springform pan; press firmly against the bottom and sides. Refrigerate while preparing to fill.
  3. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.
  4. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in the pan.
  5. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes.
  6. Stir in thyme, pepper, and nutmeg; remove from the heat. Cool slightly.
  7. Stir in cheeses and reserved bacon; spoon into crust.
  8. Preheat the oven to 350°.
  9. In a large bowl, whisk eggs, milk, and cream until blended; pour over top.
  10. Place the springform pan on a rimmed baking sheet.
  11. Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes.
  12. Cool on a wire rack for 15 minutes. Loosen side from pan with a knife. Remove rim from pan.

Best served with our Blue Crane Vineyards Chenin Blanc


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