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Quiche Lorraine A slice of Quiche Lorraine served on a white plate with bacon and cheese filling, garnished with parsley.

Quiche Lorraine

A silky, savory Quiche Lorraine with a crispy puff pastry crust, effortlessly prepared with delicious bacon and Swiss cheese!
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: European, French
Keyword: Easy Quiche, Puff Pastry Quiche, Quiche Lorraine, Savory Quiche
Prep Time: 10 minutes
Cook Time: 35 minutes
Chill Time: 10 minutes
Total Time: 55 minutes
Servings: 8
Calories: 446kcal
Cost: $15

Ingredients

  • 1 sheet puff pastry Frozen, thawed
  • 4 strips bacon Cut into strips
  • 1 yellow onion diced (Medium-sized)
  • 1 clove garlic minced (Fresh)
  • 4 oz cream cheese Softened
  • ¼ cup heavy cream For the filling
  • ¼ cup milk Whole or 2% recommended
  • 5 eggs lightly beaten (Large eggs)
  • 2 cups shredded Swiss cheese Grated
  • ¼ teaspoon ground nutmeg Freshly ground
  • ½ teaspoon salt Kosher or sea salt
  • ¼ teaspoon freshly cracked black pepper To taste
  • 2 tablespoon chopped fresh Italian parsley for garnish Optional

Instructions

  • Preheat your oven to 425°F (220°C) and set a rack in the middle.
  • Roll the puff pastry to an 11-inch square and carefully transfer it to a 9-inch pie plate. Gently press the pastry into the plate and trim any excess edges. Puncture the bottom of the pastry with a fork.
    Trimming the edges of a pie crust with scissors for a neat and polished appearance.
  • Cover the pastry with parchment paper and weigh it down with dry beans or pie weights. To prevent burning, cover the edges with a pie shield or a ring of aluminum foil. Bake for 15 minutes.
  • While the pastry is baking, heat a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy. Remove the bacon and chop it into bits. Reserve the bacon drippings.
    Bacon strips sizzling and cooking in a skillet, ready to be added to recipes like quiche or served as a crispy breakfast side.
  • Once the puff pastry is done, remove it from the oven. Carefully remove the parchment paper and beans.
  • In the reserved bacon drippings, cook the diced onion over medium heat until translucent, about 2 minutes. Add the minced garlic and cook for another minute.
  • In a large bowl, beat the cream cheese, heavy cream, and milk together until smooth.
  • Add the beaten eggs, shredded Swiss cheese, cooked onions, garlic, nutmeg, salt, and pepper to the bowl. Stir in most of the bacon bits, reserving 2 tablespoons for garnish.
    Cheese, bacon, and egg mixture in a bowl, ready to be used as filling for a savory quiche.
  • Pour the egg mixture into the prebaked puff pastry shell. Brush the edges of the crust with a little heavy cream.
    Pie crust being brushed with a golden glaze before baking to achieve a perfect, golden finish.
  • Cover the edges of the crust with a pie shield or aluminum foil ring to prevent over-browning. Bake the quiche for 25 minutes, or until the filling is set and the crust is golden. Remove the shield and cool for 10 minutes.
  • Garnish the quiche with the reserved bacon bits and chopped parsley before serving.

Notes

This Quiche Lorraine combines crispy bacon and rich Swiss cheese with a creamy filling, all baked into a flaky puff pastry crust. It's perfect for brunch or a cozy breakfast!

Nutrition

Serving: 1Serving | Calories: 446kcal (22%) | Carbohydrates: 17g (6%) | Protein: 16g (32%) | Fat: 35g (54%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 161mg (54%) | Sodium: 434mg (19%) | Potassium: 276mg (8%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 10IU | Vitamin C: 4mg (5%) | Calcium: 20mg (2%) | Iron: 12mg (67%)
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