Quiche Lorraine with Bacon & Chives
Breakfast

Quiche Lorraine

with Bacon & Chives

55 MIN
$21.99 4-6 Servings
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From the Test Kitchen

This beloved, classic quiche has everything you need for a delicious, savory breakfast: bacon, eggs, cream, and onion come together inside flaky pie crusts—all topped with nutty grand cru cheese and fresh chives.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Quiche Lorraine with Bacon & Chives
Title
  • 4 oz Applewood Smoked Uncured Bacon
  • 4 Pasture-Raised Eggs
  • 1 Pie Crust
  • 1 Yellow Onion
  • 1 bunch Chives
  • 4 oz Grand Cru® Cheese
  • ½ cup Cream
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 400°F. Halve, peel, and thinly slice the onion. Wash, dry, and thinly slice the chives. Grate the grand cru on the large side of a box grater.

2 Cook the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 11 to 13 minutes, or until cooked through and crispy. Reserving the sheet pan, transfer to a paper towel-lined plate. Discard the foil.

3 Cook the onion

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

4 Bake the quiche & serve your dish

Crack the eggs into a large bowl; add the cream (shaking the packet before opening). Beat until smooth. Add the cooked bacon (crumbling into pieces before adding), cooked onion, and half the grated grand cru. Season with salt and pepper; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling. Top with the remaining grated cru; season with salt and pepper. Bake the quiche 18 to 22 minutes, or until lightly browned and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. Serve the baked quiche garnished with the sliced chives. Enjoy!

Tips from Home Chefs

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Quiche Lorraine

1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 400°F. Halve, peel, and thinly slice the onion. Wash, dry, and thinly slice the chives. Grate the grand cru on the large side of a box grater.

2 Cook the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 11 to 13 minutes, or until cooked through and crispy. Reserving the sheet pan, transfer to a paper towel-lined plate. Discard the foil.

3 Cook the onion

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

4 Bake the quiche & serve your dish

Crack the eggs into a large bowl; add the cream (shaking the packet before opening). Beat until smooth. Add the cooked bacon (crumbling into pieces before adding), cooked onion, and half the grated grand cru. Season with salt and pepper; stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling. Top with the remaining grated cru; season with salt and pepper. Bake the quiche 18 to 22 minutes, or until lightly browned and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. Serve the baked quiche garnished with the sliced chives. Enjoy!

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