How to Make Quiche Lorraine // Living Deliciously

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is leaner, while smoked ham is often more affordable.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Preheat the oven to 375°F (190°C).

Blind bake the pie crust by rolling it out, placing parchment paper on top, and adding pie weights or dried beans. Bake for about 10-15 minutes until barely golden brown.

Cook the bacon in a skillet until crispy, then save the bacon fat.

Caramelize one medium onion in the bacon fat until golden brown.

In a mixing bowl, whisk together 4 eggs and 3 cups of whole milk.

Add a big pinch of salt and a pinch of nutmeg to the egg and milk mixture.

Stir in the crumbled bacon, grated Swiss cheese, and caramelized onions into the egg mixture until evenly combined.

Pour the filling into the prepared pie crust.

Bake the quiche for about 1 hour, checking at the 45-minute mark. The edges should be set, and the center should jiggle slightly like Jell-O.

Remove the quiche from the oven when golden brown and barely set. Let it cool to room temperature before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens