Creme Fraiche Quiche Lorraine

October 11, 2024 by Baker Recipes, Updated October 11, 2024

A classic French quiche made with softened onions, crisp bacon, and rich creme fraiche. It s perfect for brunch and delicious as leftovers!

Ingredients

• 3/4 pound thick cut bacon, chopped into 1/2-inch pieces
• 1 small onion, diced (about 3/4 cup diced)
• 6 large eggs
• 2 (10-ounce) containers crème fraiche, slightly warmed
• 1/2 teaspoon kosher salt
• A few grinds of fresh cracked black pepper
• 1/8 teaspoon grated nutmeg
• 1 cup grated Gruyere cheese
• 1 buttermilk pie crust (see recipe for two pie crust disks)

Instructions

1. Roll out the pie crust and fit it into a 9-inch metal pie dish. Refrigerate while preparing the filling.
2. In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Leave about 2 tablespoons of bacon fat in the pan.
3. Caramelize the diced onion in the bacon fat over medium to medium-low heat until browned and tender. Combine with the bacon to cool.
4. Preheat your oven to 375°F (190°C) with a baking sheet placed on the middle rack.
5. In a medium bowl, whisk the crème fraiche until smooth. Add the eggs one at a time, whisking until combined. Stir in the salt, pepper, and nutmeg.
6. To assemble, spread the bacon and onions evenly in the pie crust, then sprinkle half of the cheese over them.
7. Pour the egg mixture over the top, followed by the remaining cheese.
8. Carefully place the pie on the preheated baking sheet and bake for 45 to 55 minutes, until golden brown and puffed.
9. Remove from the oven and let it cool slightly before serving warm or at room temperature. Store leftovers in the fridge for up to four days.

Nutrition Information

Nutrition information is not available for this recipe. Please consult nutrition calculators or dietary guidelines for further details.