Classic Quiche Lorraine
Classic Quiche Lorraine is a timeless French dish featuring a buttery, flaky crust filled with a rich, creamy custard made from eggs, heavy cream, smoky bacon, and melted Gruyère cheese. Perfect for breakfast, brunch, lunch, or dinner, this versatile and comforting quiche is simple to prepare, elegant to serve, and offers endless customization options.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
Pie crust
- 1 store-bought or homemade 9-inch shortcrust pastry
Bacon
- 6 ounces bacon or lardons
Custard
- 4 large eggs
- 1 1/4 cups heavy cream or whole milk
- Pinch of salt
- Pinch of freshly ground black pepper
- Pinch of nutmeg (optional)
Cheese
- 1 cup grated Gruyère cheese
Instructions
- Prepare the crust: Roll out your pie crust and carefully press it into a 9-inch tart or pie pan. Use a fork to prick the bottom several times to prevent bubbling during baking. Chill the crust for about 15 minutes before pre-baking it blind (with pie weights or dried beans) at 375°F (190°C) for 15 minutes until it’s set but not browned.
- Cook the bacon: While the crust cools, cook the bacon or lardons in a skillet over medium heat until crisp. Drain on paper towels to remove excess fat.
- Make the custard: Whisk together eggs, heavy cream, salt, pepper, and a pinch of nutmeg in a bowl until well combined and frothy.
- Assemble the quiche: Spread the cooked bacon evenly over the pre-baked crust, sprinkle the grated Gruyère cheese on top, then gently pour the egg and cream mixture over everything, ensuring it settles evenly.
- Bake to perfection: Bake the quiche at 375°F (190°C) for about 30 to 35 minutes, or until the custard is set and lightly golden on top. Let it cool slightly before slicing.
Notes
- Blind baking the crust prevents sogginess and ensures a flaky, crisp base.
- Use full-fat dairy like heavy cream or whole milk for a rich, creamy custard texture.
- Drain cooked bacon well to avoid greasy filling.
- Leave some space in the crust to prevent spillover as the custard sets and rises.
- Allow the quiche to rest for at least 10 minutes after baking to firm up for cleaner slicing.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 210 mg
Keywords: quiche, quiche lorraine, classic quiche, breakfast, brunch, savory pie, French recipe, bacon quiche, custard pie
Find it online: https://recipesemilly.com/classic-quiche-lorraine/