Recipes Breakfast and Brunch Eggs Quiche Chef John's Quiche Lorraine 4.8 (508) 412 Reviews 130 Photos In my opinion, a proper quiche recipe results in a rich, custardy, and luxurious quiche, not some kind of dense, baked omelet. This recipe has only enough eggs and yolks to hold things together, but that means that before serving, you need to let it cool to just warm to fully enjoy the experience. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 17, 2024 Save Rate Print Share Add Photo 130 130 130 130 Prep Time: 30 mins Cook Time: 1 hr 5 mins Additional Time: 20 mins Total Time: 1 hr 55 mins Servings: 8 Yield: 1 9-inch quiche Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings dough for a (9-inch) deep-dish pie crust 8 slices bacon, cut into 1-inch pieces ½ cup chopped leeks (white and pale green parts only) ½ cup chopped onion salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or more to taste 3 large eggs 2 egg yolks 1 cup heavy cream ¾ cup milk 1 teaspoon chopped fresh thyme 6 ounces shredded Gruyère cheese Directions Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking. Preheat the oven to 425 degrees F (220 degrees C). Line chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes. While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set aside. Remove the pie crust from the oven. Reduce the oven temperature to 325 degrees F (165 degrees C). Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine. Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruyère. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruyère. Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving. Chef's Note Use my Easy Homemade Pie Crust for this recipe. I Made It Print 937 home cooks made it! Nutrition Facts (per serving) 413 Calories 33g Fat 14g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 413 % Daily Value * Total Fat 33g 42% Saturated Fat 15g 77% Cholesterol 197mg 66% Sodium 469mg 20% Total Carbohydrate 14g 5% Dietary Fiber 1g 4% Total Sugars 2g Protein 16g 31% Vitamin C 2mg 2% Calcium 286mg 22% Iron 1mg 8% Potassium 195mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.