Description
A timeless French-inspired quiche with a flaky crust, creamy egg custard, smoky bacon, and just the right amount of cheese. Perfect for brunch, entertaining, or meal prep.
Ingredients
Units
Scale
- 1 pie crust (1 frozen crust, or 1/2 recipe for double pie crust)
- 1/2 lb thin strips of bacon, chopped into 1/2-inch pieces
- 1/2 yellow onion, diced
- 1 cup shredded cheese (sharp white cheddar or classic gruyère)
- 1 3/4 cups half and half (or equal parts whole milk and heavy cream)
- 4 large eggs
- 1/2 tsp kosher salt
- 1/4 tsp finely ground black pepper
- 1/4 tsp smoked paprika
- 1/8 tsp ground nutmeg
- 1 Tbsp chopped parsley or chives, optional for garnish
- 1 egg white (for brushing the crust)
Instructions
- Preheat oven to 350°F (177°C)
- Roll out pie crust to 12 inches, fit into tart or deep pie pan, freeze 30 minutes
- Poke bottom with fork, line with parchment, fill with weights, and bake 35–40 minutes until light golden
- Remove weights, brush inside of crust with whisked egg white
- Cook bacon in skillet until crispy, transfer to paper towel-lined plate
- In same skillet, cook onions in bacon fat until golden and soft
- Whisk eggs, half and half, salt, pepper, paprika, and nutmeg in large bowl
- Stir in shredded cheese, cooked bacon, and onions
- Pour filling into pre-baked crust
- Bake 50 minutes, until center is just set and knife comes out clean
- Cool 10–15 minutes before slicing
- Garnish with parsley or chives and serve warm or chilled
Notes
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently at 200°F. Swap cheddar for Swiss or Gruyère for a more classic flavor. To make vegetarian, skip the bacon and add sautéed vegetables.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 145mg