Classic Quiche Lorraine Recipe
French · Main course · 65 min total
A rich and savory quiche with a creamy egg custard, smoky bacon, and nutty Gruyère cheese, baked in a flaky pie crust. Perfect for brunch or a light dinner.
20
min prep
min prep
45
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 9-inch unbaked pie crust
- 6 slices bacon, chopped
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup shredded Gruyère cheese
Instructions
- Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish, crimp edges, and line with parchment paper. Fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden. Set aside.
- In a skillet over medium heat, cook bacon until crisp. Drain on paper towels.
- In a medium bowl, whisk together heavy cream, milk, eggs, salt, pepper, and nutmeg until smooth.
- Sprinkle half of the cheese over the bottom of the pre-baked crust. Top with bacon. Pour the egg mixture over the filling. Sprinkle remaining cheese on top.
- Bake at 375°F for 35-40 minutes, until the center is set and a knife inserted near the center comes out clean. Let cool for 10 minutes before slicing.
Tips
- For a vegetarian version, omit bacon and add sautéed mushrooms or spinach.
- Serve warm or at room temperature. Leftovers can be refrigerated and reheated.
- To prevent a soggy crust, ensure the blind-baked crust is fully cooked before adding filling.
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