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Quiche Lorraine

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Quiche Lorraine is a classic savory tart with a flaky pastry crust, smoky bacon, Gruyère cheese, and a silky egg-and-cream custard. It is ideal for breakfast, brunch, lunch, or a light dinner served with a fresh salad.

Ingredients

  • 1 unbaked 9-inch pie crust
  • Pie weights or dried beans, for blind baking
  • 8 ounces bacon, diced
  • 4 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1 cup shredded Gruyère cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon chopped fresh chives, optional

Instructions

  1. Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish or tart pan, trim and crimp the edges, and refrigerate for about 15 minutes.
  2. Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes. Carefully remove the parchment and weights, then bake for another 5–7 minutes until the bottom looks dry and lightly golden. Remove from the oven and set aside.
  3. While the crust bakes, cook the diced bacon in a skillet over medium heat until browned and crisp. Transfer to a paper towel-lined plate to drain excess fat.
  4. Whisk the eggs in a large bowl until completely combined. Add the heavy cream, whole milk, salt, black pepper, and nutmeg and whisk until smooth.
  5. Scatter the cooked bacon evenly over the bottom of the partially baked crust. Sprinkle the Gruyère over the bacon, reserving a small amount for the top if desired.
  6. Slowly pour the egg and cream mixture over the bacon and cheese, taking care not to overfill the crust.
  7. Bake at 375°F (190°C) for 30–35 minutes, until the edges are lightly golden and the center is mostly set with a gentle wobble.
  8. Remove the quiche from the oven and let it rest for 10–15 minutes so the custard can finish setting.
  9. Garnish with chopped fresh chives if desired, cut into wedges, and serve warm or at room temperature.

Notes

  • Blind baking helps keep the bottom pastry crisp after the custard is added.
  • The quiche is ready when the edges are set but the center retains a slight wobble; it will continue setting as it rests.
  • For an onion variation, add sautéed or lightly caramelized onion with the bacon.
  • Cook mushrooms thoroughly before adding them so excess moisture does not make the custard watery.
  • If adding spinach, cook it first and squeeze out as much excess moisture as possible.
  • Gruyère can be replaced with Swiss, Emmental, cheddar, or a combination of good melting cheeses.
  • For a crustless version, thoroughly grease the pie dish and bake the bacon, cheese, and custard directly in the dish.
  • Refrigerate leftovers promptly in an airtight container for up to 3–4 days.
  • Reheat at 325°F (165°C) for the best crust texture, or microwave individual slices for convenience.
  • Completely cooled slices can be frozen for up to 2–3 months and thawed overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/63501-quiche-lorraine/