Quiche Lorraine
Classic French quiche with crispy bacon, creamy custard, and Gruyère cheese in a buttery crust.
30 mins
Prep Time
45 mins
Cook Time
6
Servings
Ingredients
- 1 pre-made pie crust (or homemade)
- 6 slices bacon, diced
- 1 cup Gruyère cheese, shredded
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 tbsp butter
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim edges and prick the bottom with a fork. Chill for 15 minutes.
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment, then bake for 5 more minutes until lightly golden. Set aside.
In a skillet, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Reserve 1 tbsp of bacon fat.
Sprinkle bacon and shredded Gruyère cheese evenly over the pre-baked crust.
In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg. Stir in the reserved bacon fat. Pour the custard mixture over the bacon and cheese.
Bake for 30-35 minutes until the center is set and the top is golden brown. Let cool for 10 minutes before slicing and serving.
Chef's Tips
- Crust Tip: For extra flakiness, freeze the pie crust for 10 minutes before blind baking.
- Cheese Substitute: Emmental or Swiss cheese can replace Gruyère if unavailable.
- Custard Test: The quiche is done when a knife inserted near the center comes out clean.
- Make Ahead: Prepare the crust and filling separately a day ahead, then assemble and bake when ready.
- Serving Suggestion: Serve warm or at room temperature with a green salad.
