Classic Quiche Lorraine
A savory French-style quiche with crisp bacon, nutty Gruyère cheese, and a silky egg custard baked in a flaky pie crust. This classic dish is elegant enough for brunch but simple enough for a cozy lunch or light dinner.
Ingredients
- 1 unbaked 9-inch pie crust
- 6 oz bacon diced
- 1 cup shredded Gruyère cheese
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 tsp nutmeg optional
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F.
- Fit the pie crust into a 9-inch pie pan and crimp the edges as desired.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Blind bake the crust for 15 minutes, then remove the parchment and weights.
- Bake the crust for another 5–7 minutes, until just barely golden.
- While the crust bakes, cook the diced bacon in a skillet over medium heat until crisp.
- Drain the bacon on paper towels and let it cool slightly.
- In a medium bowl, whisk together the eggs, heavy cream, whole milk, nutmeg, salt, and black pepper until smooth.
- Scatter the cooked bacon evenly over the baked crust.
- Sprinkle the shredded Gruyère cheese over the bacon.
- Slowly pour the egg mixture over the bacon and cheese so it settles evenly.
- Bake for 35–40 minutes, until the center is just set with a slight wobble.
- Let the quiche rest for at least 15 minutes before slicing and serving.
Notes
Blind baking helps prevent a soggy crust. Letting the quiche rest before slicing keeps the custard neat and creamy.
Nutrition
Calories: 430kcal
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