Quiche lorraine is a wonderful combination of a creamy cheese custard pie filled with salty bacon.
And not only is this quiche recipe delicious, it is so easy to make, too. Indeed, this recipe for quiche was the first dinner I learned to make at a mere 12 years old!
The only thing you must do to be successful at making quiche is to let it rest at least 15 minutes before cutting it. If you don't, the pie won't set properly and all the custard will spill out in a gooey mess.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 frozen pie crust, thawed for 10 minutes at room temperature
- 2 large eggs
- 1/4 cup half and half
- 1/2 cup milk
- 1 Tbsp. Dijon mustard
- 6 slices precooked bacon
- 1 cup shredded swiss or gruyere cheese
- 1 cup shredded colby or cheddar cheese
- 2 tsp. butter, cut into tiny pieces
Preparation:
- Preheat oven to 375 degrees F.
- Prick pie crust all over with a fork. This allows steam to escape from the crust and prevents the crust from puffing up while pre-baking. Alternatively, you can spray the bottom of an empty pie pan with cooking spray and place inside of the frozen crust. (It will look like an empty pie pan on top of a frozen pie crust.)
Bake crust on the center rack of the preheated oven for 10 minutes.
- Whisk together the eggs, half and half, milk and Dijon mustard. Set aside.
- Reheat pre-cooked bacon according to package directions. Crumble.
- Place half of the cheese in the bottom of the crust. Top with crumbled bacon. Top with remaining cheese.
- Pour egg mixture evenly over the pie.
- Dot with butter pieces. Bake 30-32 minutes or until golden brown.
- Let quiche rest 15 minutes. Cut and serve warm.
