Chipotle Quiche Lorraine
Elevate your brunch game with this smoky and savory Chipotle Quiche Lorraine! This bold twist on the classic French dish combines a traditional flaky pie crust with layers of crisp, thick-cut bacon, sweet sautéed onions, and the smoky heat of chipotle peppers in adobo sauce. The creamy custard filling, made with a rich blend of eggs, heavy cream, whole milk, and nutmeg, is perfectly complemented by the nutty, melty Gruyère cheese. Each bite delivers balanced flavors of smokiness, creaminess, and subtle spice, all wrapped in a golden, buttery crust. Ideal for brunch, lunch, or even dinner, this quiche is easy to prepare and versatile enough to impress any crowd. Garnish with fresh parsley and serve warm or at room temperature for a mouthwatering dish that's as stunning as it is delicious. Perfect for keywords like “quiche recipe,” “chipotle quiche,” or “brunch ideas.”
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Recipe Information
Ingredients
- 1 piece (9-inch, pre-made or homemade) Pie crust
- 6 slices Thick-cut bacon
- 1 tablespoon Unsalted butter
- 1 medium (finely chopped) Yellow onion
- 1 tablespoon (finely chopped) Chipotle peppers in adobo sauce
- 4 large Eggs
- 1 cup Heavy cream
- 1 cup Whole milk
- 1.5 cups (shredded) Gruyère cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Chopped fresh parsley (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork to prevent bubbling.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment. Bake an additional 5 minutes until the crust begins to lightly brown. Set aside to cool slightly.
Cook the bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels, then crumble into small pieces.
In the same skillet, add the butter and sauté the chopped onion until soft and translucent, about 5 minutes. Mix in the chipotle peppers and cook an additional minute. Set aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the Gruyère cheese, salt, black pepper, and nutmeg.
Spread the crumbled bacon and the onion-chipotle mixture evenly over the bottom of the pre-baked crust.
Carefully pour the egg and cream mixture into the crust, ensuring it is evenly distributed. Use a spoon to gently spread the cheese if needed.
Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. A knife inserted in the center should come out clean.
Allow the quiche to rest for 10 minutes before slicing and serving.
Garnish with fresh parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.0 g | 321% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 1349 mg | 450% | |
| Sodium | 5070 mg | 220% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 22.9 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 2447 mg | 188% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
