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Classic Quiche Lorraine

A delicious slice of Quiche Lorraine on a plate, showcasing its rich custard and crispy bacon.
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A rich and creamy egg tart with smoky bacon and Gruyère cheese in a buttery crust, perfect for brunch or a light lunch.

Ingredients

Scale
  • 1 pre-made pie crust
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 cup shredded Gruyère cheese
  • 3 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Press the pie crust into a 9-inch pie plate. Crimp the edges.
  3. In a skillet, cook the bacon pieces over medium heat until crisp. Drain on paper towels.
  4. Scatter the cooked bacon and shredded Gruyère cheese evenly over the bottom of the pie crust.
  5. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
  6. Carefully pour the egg mixture over the bacon and cheese in the pie crust.
  7. Bake for 35-45 minutes, or until the center is set and the top is golden brown. A knife inserted near the center should come out clean.
  8. Let the quiche cool for at least 10 minutes before slicing and serving.

Notes

  • For a crispier crust, blind bake the pie crust for 10 minutes before adding the filling.
  • You can substitute Swiss cheese for Gruyère if needed.
  • Serve warm or at room temperature.

Nutrition

Find it online: https://kitchenslang.com/quiche-lorraine-silky-custard-bliss/