French · Main · Medium
Quiche Lorraine
Buttery flaky pastry filled with smoky bacon and nutty Gruyere in a silky egg custard. The true Lorraine version has no vegetables, just bacon, cheese, and cream.
The whole recipe in 60 seconds
Quiche Lorraine, in 5 ideas
- Blind baking the crust keeps the bottom crisp instead of soggy under the custard.
- A slight wobble in the center means a silky custard, a fully firm one means it is overbaked.
- Let the quiche rest before cutting, the custard finishes setting as it cools.
- Traditional Lorraine has no cheese at all, but most modern versions include Gruyere and it is delicious.
- Reheat leftovers at 325F rather than the microwave to keep the crust crisp.
What you need
Ingredients
- 1 unbaked 9 inch pie crust
- 8 oz thick cut bacon, diced
- 1 cup grated Gruyere cheese
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pinch freshly grated nutmeg
How to make it
Directions
- Blind bake the pie crust at 400F for 12 minutes with pie weights, then remove weights and bake 5 more minutes. Reduce oven to 350F.
- Crisp the diced bacon in a skillet, drain on paper towels, and scatter over the warm crust with the Gruyere.
- Whisk the eggs, cream, milk, salt, pepper, and nutmeg until smooth and pour over the filling.
- Bake 35 to 40 minutes until the center is just set with a slight wobble.
- Cool at least 15 minutes before slicing so the custard firms up.
- Serve warm or at room temperature with a simple green salad.
Use a good store bought crust without shame, the custard is the star and a decent refrigerated crust saves 30 minutes.