Quiche Lorraine


    • 1 yellow onion, minced
    • 8 slices Hahn’s bacon, cut into small pieces
    • 1 cup gruyere cheese, shredded
    • 1 premade deep dish pastry pie shell
    • 2 cups half and half
    • 3 whole eggs
    • 2 egg yolks
    • Salt and pepper, to taste


    1. Preheat oven to 350°F.
    2. Place cut Hahn’s bacon into a skillet and cook over medium-high heat until crispy.
    3. Remove all but a tablespoon of bacon fat from the skillet.
    4. Add in minced onion and cook over medium-high heat until softened and slightly golden, about 5 mins.
    5. In a bowl, whisk together half and half, whole eggs, egg yolk, a pinch of salt, and some cracked black pepper until a smooth mixture is formed.
    6. Add most of your shredded gruyere cheese, along with all the cooked Hahn’s bacon, and the softened onions to the pie crust.
    7. Pour in egg mixture until pie crust is almost full. Sprinkle rest of gruyere cheese on top.
    8. Bake for about 30 minutes, or until the quiche is set and no longer jiggles when you shake it.
    9. Let cool for 10 minutes and enjoy!

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