Rich, elegant, and effortlessly comforting, this Crème Fraîche Quiche Lorraine elevates a timeless French classic with its silky, luxurious texture and deep, savory flavor. Crisp bacon and sweet caramelized onions are layered in a flaky, buttery crust, then enveloped in a velvety custard of crème fraîche, eggs, and a hint of nutmeg. Finished with nutty Gruyère cheese, this quiche bakes to golden, gently puffed perfection. It’s a beautiful balance of richness and warmth—perfect for brunch gatherings, leisurely lunches, or a simple yet sophisticated dinner any day of the week. I like to make my own crème fraîche by combining 2 cups of heavy cream and 4 Tbsps buttermilk, giving a little stir, and leaving the mixture covered at room temperature for 8 to 24 hours or until very thick. You need to plan ahead, so do this a day ahead of when you plan to make your quiche. It's so easy, extremely satisfying, and easier on your wallet than purchasing ready-made. Enjoy!
Crème Fraîche Quiche Lorraine
Serves: 6-8
- 12 oz. thick-cut bacon, chopped into 1/2-inch pieces
- 1 small onion, diced (about 3/4 cup)
- 6 large eggs
- 2 (10-ounce) containers crème fraîche, left out of the fridge for a bit before assembling
- 1/2 teaspoon salt
- A few grinds of fresh cracked black pepper
- 1/8 teaspoon grated nutmeg
- 1 1/2 cups grated Gruyere cheese
- 1 frozen pie crust
Thaw the pie crust on the counter while you make the filling.
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.
Caramelize the onions over medium-low heat until browned and tender. Takes about 20 minutes. Scoop over the bacon to cool.
Place a rack in the middle of the oven and preheat the oven to 375 degrees. Place a baking sheet on the rack to preheat in the oven.
In a medium bowl, whisk crème fraîche 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.
To assemble the quiche, sprinkle bacon and onions onto the bottom of the prepared pie shell. Sprinkle with about a cup of the cheese. Pour the egg mixture over the filling and sprinkle with the rest of the cheese. Carefully place on the hot baking sheet and bake for 45 to 55 minutes, until the quiche is golden brown, puffed all over with a uniform jiggle.
Remove from the oven and allow to cool, and serve warm or at room temperature. Store any leftovers covered in the fridge for up to four days.