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Classic Quiche Lorraine

A close-up of a slice of Quiche Lorraine on a plate, showing a golden crust, creamy filling, and crispy bacon.
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A traditional French quiche with smoky bacon, rich custard, and flaky pastry. Perfect for brunch or a light meal, this recipe is designed for home bakers to achieve restaurant-quality results.

Ingredients

Scale
  • 1 pre-made pie crust (9-inch)
  • 6 slices bacon, chopped
  • 1 cup shredded Gruyère cheese
  • 3 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place the pie crust on a baking sheet. Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
  3. Blind bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for another 5 minutes until lightly golden.
  4. While the crust bakes, cook the chopped bacon in a skillet over medium heat until crisp. Drain on paper towels.
  5. Scatter the cooked bacon and shredded Gruyère cheese evenly over the bottom of the pre-baked pie crust.
  6. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
  7. Carefully pour the egg mixture over the bacon and cheese in the pie crust.
  8. Bake for 30-35 minutes, or until the center is set and the top is golden brown. A knife inserted near the center should come out clean.
  9. Let the quiche cool for at least 10 minutes before slicing and serving.

Notes

  • For a crispier crust, ensure your pie crust ingredients are cold.
  • Do not overbake the quiche; it should be set but still slightly jiggly in the center.
  • Quiche Lorraine can be made ahead and reheated gently.

Nutrition

Find it online: https://blissbatter.com/quiche-lorraine-recipe/