Classic Quiche Lorraine
A savory French tart with a rich, creamy custard filling, smoked bacon, and nutty Gruyère cheese baked in a flaky pastry crust. Perfect for brunch, lunch, or a light dinner for two.
Prepare crust and cook bacon
Preheat your oven to 375°F (190°C). If using a pre-made pie crust, place it in a 9-inch pie plate. Prick the bottom lightly with a fork. In a skillet, cook the 4 slices diced bacon over medium heat until crispy. Take the crispy bacon out of the skillet and place it on a paper towel-lined plate to drain any extra fat. Discard the bacon fat from the skillet.
💡 Pro Tips:
- •Pricking the crust helps prevent it from puffing up during baking.
- •Cooking bacon until very crisp adds great texture and flavor.
Layer cheese and bacon in crust
Spread the 1/2 cup grated Gruyère cheese evenly over the bottom of the pie crust. Sprinkle the cooked, crispy bacon over the cheese.
💡 Pro Tips:
- •Layering ensures every bite has cheese and bacon.
- •Grating your own cheese often melts better.
Make the custard filling
In a medium bowl, whisk together the 2 large eggs, 1 cup heavy cream, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 pinch ground nutmeg until well combined and smooth.
💡 Pro Tips:
- •Whisking until smooth ensures a consistent custard texture.
- •Nutmeg is a classic, subtle flavor in Quiche Lorraine.
Pour and bake the quiche
Carefully pour the custard mixture over the cheese and bacon in the pie crust. Place the pie plate on a baking sheet (to catch any potential spills). Bake for 35-40 minutes, or until the custard is set (meaning it doesn't jiggle much in the center when gently shaken) and the top is golden brown. A knife inserted into the center should come out mostly clean.
💡 Pro Tips:
- •A baking sheet helps prevent spills in your oven.
- •Do not overbake, or the custard can become rubbery.
Cool and serve
Once baked, carefully take the quiche out of the oven. Let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set. Serve warm.
💡 Pro Tips:
- •Cooling time is important for the quiche to hold its shape when sliced.
- •Quiche is delicious warm or at room temperature.
- 9-inch pie plate
- Large skillet
- Medium bowl
- Whisk
- Paper towel-lined plate
- Baking sheet
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For a truly dairy-free option, you would need to find dairy-free cheese and heavy cream alternatives, and a dairy-free pie crust.
- 💡You can make this vegetarian by simply leaving out the bacon. You can replace it with sautéed mushrooms or caramelized onions for extra flavor.
- 💡Leftover quiche can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
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