A classic Quiche Lorraine recipe featuring crispy bacon, sautéed onions, Gruyere and sharp white cheddar cheeses, all baked into two deep-dish pie crusts with a creamy egg custard.
1. Cook the bacon in a large pan until crispy. Remove from the pan and set aside. Drain most of the bacon grease, leaving just enough to sauté the onions.
2. In the same pan, over medium heat, sauté the diced onion with black and red pepper to taste. Cook until softened, about 4-5 minutes.
3. Add in the garlic and thyme, cook for another minute, then remove from the pan and set aside.
4. Preheat oven to 350F.
5. In a large bowl, crack 6-8 eggs and whisk. Pour in the milk and cream and whisk together.
6. Season with salt, pepper, smoked paprika, nutmeg, and a few dashes of hot sauce. Add the cooked onions, bacon, Gruyère, cheddar, chives, and cayenne. Stir to combine.
7. Pour the mixture evenly between two frozen pie crusts. Bake at 350°F 45 minutes to 1 hour (time varies by oven), or until the quiches are golden and mostly set. The edges should be firm, but the center should still have a slight wobble.
8. Let the quiche set for 10-15 minutes before slicing.
9. Slice and serve with freshly grated parmesan. Enjoy!
