Quiche Lorraine

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour 55 minutes

Ingredients

1 (9-inch) unbaked 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 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 or cheddar 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°

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°

Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.

Sprinkle ⅔ of the leek mixture over the bottom of the baked crust. Top with ⅓ of the cooked bacon and ⅔ of the cheese. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and cheese.

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.

Nutrition

• Calories: 413 kcal
• Total Fat: 33 g
• Saturated Fat: 15 g
• Unsaturated Fat: 0 g
• Cholesterol: 197 mg
• Sodium: 469 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 16 g