Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Easy Quiche Lorraine

4.7
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
80 min
SERVINGS
8 servings
Dinner French
Easy Quiche Lorraine
Ingredients
  • 1 (9 inch) refrigerated pie pastry
  • 6 slices bacon
  • 1 medium onion, sliced
  • 1 1/2 cups shredded Swiss cheese
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups milk
  • 3 large eggs, beaten
  • 1/4 teaspoon salt
Instructions
1
Preheat the oven to its highest temperature setting, 450 degrees Fahrenheit.
2
Take a pie pastry sheet and place it into a standard-sized pie dish; cover the bottom of the pan with multiple layers of aluminum foil and fill it with heavy objects, such as pie weights or dried beans.
3
Bake the pastry in the preheated oven for about 8 minutes, or until it reaches a golden color on its edges.
4
Remove the foil and heavy objects from the oven, then continue baking until the pastry is set and dry, taking an additional 5 minutes.
5
During this time, cook bacon in a large skillet over medium-high heat until it reaches a crispy state, approximately 10 minutes. Transfer the cooked bacon to a plate lined with paper towels and crumble it once cool enough to handle.
6
Drain most of the bacon drippings from the skillet, leaving only 2 tablespoons remaining.
7
Add sliced onions to the remaining bacon drippings in the skillet; cook over medium heat, stirring occasionally, until they are tender.
8
Transfer the cooked onions to a separate bowl using a slotted spoon.
9
Mix together shredded Swiss cheese and flour in a small bowl.
10
In a separate, larger bowl, whisk together milk, eggs, and salt until well combined.
11
Stir in the cooked bacon and onions into the milk mixture, followed by the cheese mixture until everything is well combined.
12
Pour the mixture into the pie crust and bake in the preheated oven until a knife inserted into its center comes out clean, taking 35 to 40 minutes.
13
If necessary, cover the edge of the crust with foil during baking to prevent burning or over-browning.
14
Let the pie stand for 10 minutes before serving.