This classic Quiche Lorraine is a savory French tart baked in an open faced pastry crust filled with Gruyere or Swiss cheese, bacon and a rich, eggy custard! My tasty quiche is baked in an easy to make all butter pie crust and and served warm for a special occasion breakfast or brunch treat!
Cover the pie dough with a round piece of parchment paper. Use baking beads to fill about halfway up the pie pan. *If you do not have baking beads you can use dry beans to fill your crust for blind baking.
Place your pie dish or tart pan onto a baking sheet and blind bake the crust for approximately 10 minutes and then remove from oven. When cool enough, remove the baking beads (or beans) and parchment paper from inside the crust.
Cut bacon into ¼ inch thick pieces and cook in a frying pan at medium high heat until crisp, about 8 minutes. When the bacon is crisp remove from pan and set bacon aside on a paper towel lined plate to cool.
Add the sliced onion to the frying pan and saute for 3-5 minutes until onion is translucent, or until it reaches your desired level of tenderness. Remove from heat and combine with bacon and spread half of the bacon and onion in the pre-baked quiche crust.
Spread the Gruyere or Swiss cheese and Parmesan cheese over the bacon and onion in the pie crust. Top with the remaining half of the bacon and sauteed onion.
In a large mixing bowl combine the eggs, cream, nutmeg, salt and pepper (and Tabasco if using) and whisk them together lightly. Pour the egg mixture over the bacon, onions and cheeses. Top with optional butter bits for an extra rich quiche.
Return the filled pie dish or tart pan and baking sheet to the oven. Bake at 375 degrees F (190 degrees C) for approximately 25-30 minutes, or until a knife inserted at the center comes out clean.
Remove from oven and allow to rest on a wire rack for about 10 minutes. Serve hot, warm or cold.