Quiche Lorraine Recipe is a delicious savory egg and bacon tart surrounded by a homemade pie crust and baked to perfection for the perfect brunch recipe.
Preheat the oven to 400°. Transfer the pie dough to a clean surface dusted with flour, roll out the dough, and form it in a 10” tart pan. Remove any access.
Place a parchment paper round or foil into the center of the tart pan on the dough and pour on 2 cups of dried beans. Par bake in the oven for 10 minutes.
Remove the parchment paper and beans, and set it to the side to cool slightly. Turn the heat down to 375°. Add the bacon to a cast iron and cook over medium heat until it becomes crispy and brown.
Remove the bacon lardons and set them aside. Add the onions to the pan with the rendered bacon fat and saute on medium heat for 4 to 6 minutes or until lightly browned. Set them to the side.
Whisk the eggs until smooth, then whisk in the onions, bacon, cheese, cream, salt, and pepper until combined in a large bowl. Pour the mixture into the crust and spread out the ingredients.