Classic Quiche Lorraine (Print-Friendly Format)

A savory Classic Quiche Lorraine with creamy custard, crisp bacon, and cheese in a flaky crust.

# Required Ingredients:

→ Classic Quiche Lorraine Tart Ingredients

01 - 1 pie crust (1 frozen crust or 1/2 recipe for double pie crust)
02 - 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
03 - 1/2 yellow onion, diced
04 - 1 cup shredded cheese (sharp white cheddar or gruyere)
05 - 1 3/4 cups half and half (or equal parts whole milk and heavy cream)
06 - 4 large eggs
07 - 1/2 tsp kosher salt
08 - 1/4 tsp black pepper, finely ground
09 - 1/4 tsp smoked paprika
10 - 1/8 tsp ground nutmeg
11 - 1 Tbsp chopped parsley or chives (optional garnish)

→ For brushing the inside of the tart

12 - 1 egg white

# How to Make It:

01 - Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan or deep pie pan. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes. Meanwhile, preheat the oven to 350˚F with the rack in the middle.
02 - If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch. Next, line the tart with parchment paper or foil with the ends sticking out above the edges. Place the tart pan with the removable bottom on a rimmed baking sheet. Fill with pie weights until 3/4 full and bake at 350˚F for about 35-40 minutes or until mostly baked and golden. Remove from the oven, remove the weights and parchment, and brush the inside of the baked tart with a whisked egg white to prevent sogginess.
03 - While the crust is pre-baking, preheat a skillet over medium heat. Add chopped bacon and cook until crisp. Remove the bacon with a slotted spoon. Add diced onions to the skillet and sauté until golden. Remove the onions with a slotted spoon. In a large bowl, whisk eggs, then add half and half, salt, pepper, paprika, and nutmeg, whisking together to incorporate air. Stir in cheese, bacon, and onions. Pour the mixture into the pre-baked crust.
04 - Bake the quiche in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the center comes out clean and the middle jiggles slightly. Remove from the oven and rest for 10-15 minutes before serving. Garnish with parsley if desired.

# Additional Information:

01 - A frozen pre-made pie crust may not be as deep; reduce half and half to 1 1/4 cups.
02 - You can use pie weights, dried beans, peas, or rice for blind baking.
03 - Use an 8" x 1 3/4" tart pan with a removable bottom or a 9-inch deep pie pan.

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