Quiche Lorraine

Best Quiche EVER!

Quiche Lorraine

We had a really shallow pie crust, so this recipe actually made one quiche plus a small baking dish of "crustless quiche".

Why the 7/8 cup? The original recipe calls for 1 cup each of milk and heavy cream. However, the variations they suggested have more ingredients and thus reduce the amount of liquid to 3/4 cup each. I added onions to the original recipe, but not a huge amount... 7/8 cup was a perfect compromise - don't knock it!


8 slices bacon
1/2 onion chopped
2 eggs
7/8 Cup whole milk
7/8 Cup heavy cream
1/2 tsp salt
1/2 tsp black pepper
pinch nutmeg
4 ounces Gruyere cheese grated


  1. Preheat oven to 400 degrees. Place bacon slices on a rimmed baking sheet. Cook about 5-6 minutes. Rotate the pan and continue cooking until bacon is crisp and brown, about 5-8 minutes. Transfer to paper towels, drain and chop.
  2. Turn oven down to 375 degrees. Warm pie crust in the oven if it was refrigerated or frozen.
  3. Cook onions in small skillet until soft (not browned).
  4. Whisk together all remaining ingredients, except cheese, in a medium bowl.
  5. Spread the bacon, onions and cheese evenly over the bottom of the warm pie shell and set the shell on the oven rack.
  6. Pour the custard mixture into the pie shell (it should come to about 1/2 inch below the rim of the crust).
  7. Bake until light golden brown, a knife blade inserted about 1 inch from the edge comes out clean, and the center feels set but soft like gelatin, 32-35 minutes.
  8. Transfer the quiche to a rack to cool/set for about 15 minutes before serving (if you can wait that long).

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serves 6-8
America's Test Kitchen