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Quiche Lorraine

Quiche Lorraine
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Quiche Lorraine is a classic French tart featuring a flaky, buttery crust filled with a rich, creamy custard combined with smoky bacon and Gruyère cheese. This versatile dish is perfect for breakfast, brunch, lunch, or a light dinner and can be served warm or cold. Its simple ingredients and straightforward preparation yield restaurant-quality flavor and texture that will impress any guest.

Ingredients

Scale

Pie Crust

  • 1 store-bought or homemade flaky pie crust (9-inch)

Filling

  • 6 slices bacon
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 cup Gruyère cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Prepare the Crust: Roll out your pie crust and fit it into a 9-inch tart or pie pan. Prick the base with a fork to prevent bubbling, then chill it in the refrigerator for about 15 minutes to help maintain its shape during baking.
  2. Blind Bake the Crust: Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until the crust is lightly golden and crisp.
  3. Cook the Bacon: While the crust is baking, cook the bacon slices in a skillet over medium heat until crispy. Drain on paper towels and roughly chop once cooled.
  4. Make the Custard Mixture: In a bowl, whisk together the eggs, heavy cream, and milk until smooth. Season with salt, pepper, and a pinch of nutmeg to build the rich custard base.
  5. Assemble the Quiche: Sprinkle half of the cooked bacon and shredded Gruyère cheese evenly over the blind-baked crust. Pour the custard mixture gently over the filling, then top with the remaining bacon and cheese to ensure even distribution of flavors.
  6. Bake Until Set: Bake the quiche at 350°F (175°C) for 35 to 40 minutes until the custard is just set and the top is lightly golden. A slight jiggle in the center is normal and indicates perfect creaminess.
  7. Cool and Serve: Allow the quiche to cool slightly before slicing to let the custard set fully, ensuring clean slices and maximum flavor.

Notes

  • Preheat your oven thoroughly for even cooking and a perfect crust.
  • Use room temperature eggs for a smoother custard mixture.
  • Do not overfill the crust; leave a small gap to prevent spills during baking.
  • Let the quiche rest after baking for easier slicing and improved texture.
  • Choose high-quality bacon for the best smoky flavor.
  • Serve garnished with fresh herbs like parsley or chives, and pair with a crisp green salad or roasted vegetables.
  • Quiche can be made ahead: blind bake crust and prepare filling a day prior; assemble and bake before serving.
  • Store leftovers tightly wrapped in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat in a preheated oven at 325°F (165°C) for 10–15 minutes to keep crust crisp and filling warm.

Nutrition

Keywords: Quiche Lorraine, French quiche, bacon quiche, savory quiche, brunch recipe, classic French dish

Find it online: https://ninagourmet.com/quiche-lorraine/