Pioneer Woman Quiche Lorraine Recipe
This recipe blends crispy bacon, eggs, heavy cream, onions, and cheese into a custard-like filling that sets perfectly inside a pre-baked crust. The result is savory, creamy, and satisfying — a timeless favorite that works for breakfast, lunch, or dinner.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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1 unbaked 9-inch pie crust (store-bought or homemade)
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6 slices of bacon, cooked and crumbled
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1 small onion, finely chopped
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1½ cups shredded Swiss or Gruyère cheese
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4 large eggs
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1½ cups heavy cream (or half-and-half)
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½ teaspoon salt
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¼ teaspoon black pepper
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⅛ teaspoon nutmeg (optional, classic French flavor)
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1 tablespoon butter (for sautéing onions)
Instructions
Set the oven to 375°F (190°C). Place the pie crust in the dish and crimp the edges.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and bake for another 5 minutes until lightly golden.
In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and crumble once cooled.
In the same skillet, melt butter and cook onions until soft and lightly golden, about 5 minutes. Remove from heat.
In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth.
Sprinkle cheese evenly over the bottom of the pie crust. Add crumbled bacon and sautéed onions on top.
Slowly pour the egg mixture over the fillings, letting it settle evenly in the crust.
Place the quiche on a baking sheet and bake for 35–40 minutes, or until the center is just set and the top is lightly golden.
Let the quiche rest for 10 minutes before slicing. Serve warm, at room temperature, or chilled.