Go Back

Quiche Lorraine

A classic French dish that combines crispy bacon and creamy custard within a buttery crust, perfect for brunch, lunch or a light dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Brunch, Dinner, Lunch
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 pie crust 1 pie crust (store-bought or homemade) Use a 9-inch pie dish, thin but sturdy.
For the filling
  • 6 slices 6 slices of bacon Crispy bacon adds smoky flavor.
  • 4 large 4 large eggs Essential for the custard base.
  • 1 cup 1 cup heavy cream For richness and creaminess.
  • 1 cup 1 cup grated Gruyère cheese For a delicious cheesy texture.
  • 1 pinch Salt and pepper To enhance flavors.
  • 1 pinch A pinch of nutmeg Optional for added depth.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Prepare the pie crust by rolling it out and placing it in a 9-inch pie dish.
  3. Cook the bacon in a skillet on medium heat until crispy. Remove from heat, let it cool slightly, then chop it into small pieces.
  4. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
  5. Add the cooked bacon and grated Gruyère cheese to the egg mixture and stir until well combined.
  6. Pour the filling into the prepared pie crust, spreading it evenly.
Baking
  1. Bake in the preheated oven for 30 to 35 minutes, or until the top is set and golden brown.
  2. Let it cool slightly before slicing to allow flavors to settle.

Notes

For a crispier crust, consider blind baking the pie crust for 10-15 minutes before adding the filling. Using room temperature ingredients will help create a fluffier custard.