Description
A French classic, Quiche Lorraine features a flaky, buttery crust filled with a rich custard of eggs, cream, smoky bacon, and melty Gruyère cheese. Ideal for brunches, lunches, or make-ahead meals, this savory pie is simple yet elegant and always a crowd-pleaser.
Ingredients
1 9-inch pie crust (homemade or store-bought)
6 slices of bacon, chopped
1/2 cup finely chopped onion (optional)
1 cup shredded Gruyère cheese
4 large eggs
1 1/4 cups heavy cream (or half-and-half)
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Prepare crust: Roll out pie crust into a 9-inch tart or pie pan. Prick bottom with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and bake an additional 5 minutes. Let cool.
- Cook bacon: In a skillet over medium heat, cook bacon until crisp. Remove and drain on paper towels. Chop into pieces.
- Sauté onions (if using): Cook onions in bacon fat until golden and soft. Set aside.
- Make custard: In a bowl, whisk together eggs, cream, nutmeg, salt, and pepper.
- Assemble quiche: Spread bacon, onions, and cheese evenly in crust. Pour custard over the top.
- Bake for 35-40 minutes or until center is just set and lightly golden.
- Cool for at least 15 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast