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slice of quiche, fit to feed a party

Creme Fraiche Quiche Lorraine

  • Author: Joy the Baker
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 45-55 minutes
  • Total Time: abut 2 hours 25 minutes
  • Yield: 1 9-inch pie, serves about 6 1x
  • Category: breakfast, brunch
  • Method: baking


A classic French quiche made with softened onions, crisp bacon, and rich creme fraiche.  It’s a perfect brunch moment and fantastic as leftovers for dinner. My recommendation? Cook up extra bacon for you to snack. It’s pretty irresistible.


  • 3/4 pound thick cut bacon, chopped into 1/2-inch pieces
  • 1 small onion, diced (about 3/4 cup diced)
  • 6 large eggs
  • 2 (10-ounce) containers crème fraiche, left out of the fridge for a bit before assembling
  • 1/2 teaspoon kosher salt
  • A few grinds of fresh cracked black pepper
  • 1/8 teaspoon grated nutmeg
  • 1 cup grated Gruyere cheese
  • 1 buttermilk pie crust (See recipe here that makes two pie crust disks)


  1. Roll the pie crust into a 9-inch metal pie dish. Refrigerate while you make the filling.
  2. In a skillet over medium heat cook bacon pieces until crisp. Remove from the pan and place on a plate lined with a few sheets of paper towels. Depending on how much fat is rendered from the bacon, you may want to drain a bit. I like to leave about 2 generous tablespoons of oil in the pan to caramelize the onions.
  3. Caramelize the onions over medium or medium-low heat until browned and tender. Scoop over the bacon to cool.
  4. Place a rack in the middle of the oven and preheat oven to 375 degrees F. Place a baking sheet on the rack to preheat with the oven.
  5. In a medium bowl, whisk crème fraiche to loosen slightly. Whisk in eggs, one at a time, to create a creamy smooth mixture. Finally, sprinkle in the salt, pepper, and nutmeg and whisk to combine.
  6. To assemble the quiche, sprinkle bacon and onions onto the bottom of the prepared pie shell. Sprinkle with half of the cheese. Pour the egg mixture over the filling and sprinkle with the rest of the cheese.
  7. Carefully place on the hot baking sheet on that middle rack and bake, rotating once, for 45 to 55 minutes, until the quiche is golden brown, puffed all over with a uniform jiggle (not a wave-like jiggle).
  8. Remove from the oven and allow to cool (at which point it will deflate) and serve warm or at room temperature. Store any leftovers covered in the fridge for up to four days.

Keywords: quiche, quiche lorraine, bacon, gruyere, easter, brunch, breakfast, pie crust