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Paula Deen Quiche Lorraine Recipe

Paula Deen Quiche Lorraine Recipe

Sara Collins
This Paula Deen Quiche Lorraine Recipe is rich, creamy and full of flavor. It is perfect for breakfast, brunch or even dinner. The buttery crust, savory bacon and cheesy egg filling taste amazing together.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine French
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pre-made pie crust
  • 6 slices bacon chopped
  • 1 cup shredded Swiss cheese
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional
  • 1/2 small onion finely chopped

Instructions
  

Preheat the Oven

  • Preheat your oven to 180°C (350°F). Place the pie crust into a pie dish. Press gently and set aside while you prepare the filling.

Cook the Bacon

  • Heat a frying pan over medium heat. Add chopped bacon and cook until crispy. Remove and place on paper towels to drain extra oil.

Cook the Onion

  • In the same pan, cook chopped onion for a few minutes. Cook until soft and slightly golden. This adds extra flavor to the quiche.

Prepare the Egg Mixture

  • In a mixing bowl, add eggs, cream and milk. Whisk until smooth. Add salt, pepper and nutmeg. Mix well until everything is combined.

Add Filling to Crust

  • Spread cooked bacon and onions evenly over the pie crust. Sprinkle shredded cheese on top. Make sure everything is evenly distributed.

Pour the Egg Mixture

  • Slowly pour the egg mixture over the filling. Do not overfill. The liquid should cover the ingredients evenly for a balanced texture.

Bake the Quiche

  • Place the pie dish in the oven. Bake for 35 to 40 minutes. The center should be set and the top lightly golden.

Cool Before Serving

  • Remove the quiche from the oven. Let it cool for 10 minutes. This helps it set properly and makes slicing easier.

Slice and Serve

  • Cut into slices and serve warm. Enjoy the creamy filling and crispy crust together for the best experience.

Notes

  • Use a good quality pie crust for best results.
  • Do not overbake or the quiche may become dry.
  • Let it rest before cutting for clean slices.
  • Use fresh eggs for better texture.
  • Add spinach or mushrooms for variation.
  • Use full-fat cream for a rich taste.
Keyword Paula Deen Quiche Lorraine Recipe