French · Breakfast · Medium
Quiche Lorraine
Buttery pie crust filled with smoky bacon and nutty gruyere in a silky egg custard. Elegant enough for brunch, easy enough for Tuesday.
The whole recipe in 60 seconds
Quiche Lorraine, in 5 ideas
- Blind baking the crust prevents the dreaded soggy bottom.
- The custard ratio is roughly 1 egg to 1/3 cup cream for the silkiest set.
- A slight jiggle in the center means perfect. It firms up as it cools.
- Gruyere is the classic cheese, but Swiss works in a pinch.
- Nutmeg is the background note that makes quiche taste like quiche.
What you need
Ingredients
- 1 pie crust (store bought or homemade)
- 8 slices bacon, chopped
- 1 cup shredded gruyere cheese
- 4 large eggs
- 1.5 cups heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 tbsp chopped chives (optional)
How to make it
Directions
- Heat the oven to 375F. Fit the pie crust into a 9 inch pie dish. Line with parchment and pie weights.
- Blind bake 15 minutes. Remove the weights and bake 5 more minutes until lightly golden.
- Cook the bacon until crisp. Drain on paper towels.
- Whisk the eggs, cream, salt, pepper, and nutmeg.
- Scatter the bacon and gruyere over the bottom of the crust. Pour the custard over the top.
- Bake 35 to 40 minutes until the center is just set with a slight jiggle.
- Cool 15 minutes before slicing. Top with chives if using.
Quiche is excellent at room temperature, which makes it perfect for entertaining. Bake it ahead and skip the stress of timing.