Enjoy this flavorful Quiche Lorraine, featuring onion, bacon, and cheese in a convenient frozen pie crust. Perfect for breakfast, brunch, or as a simple lunch or dinner option.
PAR BAKE CRUST: Preheat the oven to 400°F and bake unwrapped frozen pie crust on a baking sheet for 10 minutes. Let it cool slightly on baking sheet before reducing the oven temperature to 350°F.
BACON: Meanwhile, cut bacon into small pieces and cook in a large skillet over medium-high heat until browned. Transfer cooked bacon to a paper towel-lined plate. Set aside 2 tbsp of cooked bacon to use as a garnish for the top.
ONION & GARLIC: Drain off all but 1 tbsp bacon fat. Add 1 tbsp butter and diced onion; cook until soft and translucent, about 5 minutes. Add in garlic and stir for another 30 seconds. Add cooked mixture to the plate of cooked bacon to slightly cool.
LAYERING: Place bacon and onion/garlic mixture right on top of baked crust. Sprinkle Parmesan and Swiss cheese evenly on top.
EGGS, CREAM, & SEASONINGS: In a large bowl, whisk eggs until combined. Whisk in cream, nutmeg, plus salt & pepper (to taste; I add 3/4 tsp salt and 1/4 tsp pepper). Whisk until smooth.
COMBINE & BAKE: Without overfilling the crust, pour cream/egg mixture into crust (still on the baking sheet). If crust isn't large enough, discard any excess cream/egg mixture.Bake on middle oven rack for 35-45 minutes, or until quiche is set and very slightly jiggly in the center. (It will finish firming up outside of oven.) Avoid over-baking the quiche, if there is a slight jiggle, it's done.
SERVE: Serve warm with reserved bacon and fresh chopped chives.
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Notes
Note 1: For the best fit, be sure to use deep dish pie crusts for the filling.