Quiche Lorraine
Classic French quiche with crispy bacon, creamy custard, and Gruyère cheese in a buttery crust.
20 mins
Prep Time
40 mins
Cook Time
6
Servings
Ingredients
- 1 pre-made pie crust (or homemade if preferred)
- 6 slices bacon, diced
- 1 cup Gruyère cheese, grated
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon butter, melted
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Brush with melted butter.
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Set aside.
In a skillet, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle the bacon evenly over the pre-baked crust.
Sprinkle the grated Gruyère cheese over the bacon, ensuring even distribution.
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth and well combined.
Carefully pour the custard mixture over the bacon and cheese in the pie crust. Avoid overfilling.
Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. Let it cool for 10 minutes before slicing.
Chef's Tips
- Crust Tip: For extra flakiness, chill the pie crust for 30 minutes before blind baking.
- Cheese Substitution: If Gruyère is unavailable, use Swiss or Emmental cheese for a similar flavor.
- Vegetable Addition: Add sautéed onions or spinach for extra flavor and texture.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Make Ahead: Prepare the crust and custard mixture a day in advance for quicker assembly.
