Quiche Lorraine
by
Clinton Kelly
A classic French-inspired brunch dish, Quiche Lorraine is the ultimate way to show love—especially on Mother’s Day. Clinton Kelly brings a nostalgic, simple approach using crispy bacon, raw onions, and a silky custard baked into a flaky crust.
Prep Time:
20 minutes
Cook Time
45–50 minutes
(+ ~10–30 minutes recommended resting time)
Serves:
6 Servings
Level:
Beginner-Intermediate
Ingredients
Crust
1 unbaked pie crust (store-bought or homemade)
Filling
6 strips bacon, cooked and crumbled
1 small–medium onion (yellow or Vidalia), thinly sliced (use raw)
1 cup shredded Gruyère cheese
Custard
4 eggs
2 cups half-and-half (or cream + milk combo)
½ teaspoon salt
Freshly ground black pepper
Freshly grated nutmeg (added on top)
Instructions
Step 1: Preheat oven to 400°F.
Step 2: Place pie crust in dish and par-bake until just set (about 15 minutes). Remove and lower oven to 350°F.
Step 3: Layer the bottom of the crust with:
Thinly sliced raw onions
Crumbled bacon
Step 4: In a bowl, whisk together eggs, half-and-half, salt, and pepper.
Step 5: Pour the custard mixture into the crust over the filling.
Step 6: Top with shredded Gruyère cheese.
Step 7: Grate fresh nutmeg over the top (instead of mixing it in).
Step 8: Bake on a sheet tray until edges are set but center is slightly jiggly (about 30–35 minutes).
Serving & Finishing Touches
Let rest at least 10 minutes (ideally up to 30 minutes for best texture).