New Quiche Lorraine Recipe

  • 4 slices bacon
  • 1 (9 inch) frozen deep dish pie crust, thawed
  • 1/2 cup diced white onion
  • 1 clove garlic, minced
  • 1 cup half-and-half
  • 1/2 cup sour cream
  • 4 large eggs, beaten
  • 1/2 cup shredded Swiss cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh parsley
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet.
  3. Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.
  4. Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.
  5. Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
  6. Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust.
  7. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.