Quiche Lorraine
A classic French tart featuring a buttery, flaky crust filled with a rich custard, smoky bacon, and Gruyère cheese.
Ingredients
- •1 pie crust (store-bought or homemade), fitted into a 9-inch tart pan
- •6 slices thick-cut bacon, diced
- •1 cup shredded Gruyère cheese (100g)
- •3 large eggs
- •1 cup heavy cream (240ml)
- •1/2 cup whole milk (120ml)
- •1/4 teaspoon salt
- •1/4 teaspoon freshly ground black pepper
- •1/8 teaspoon ground nutmeg
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Line the pie crust with parchment paper and fill with pie weights or dried beans, then bake blind for 15 minutes. Remove the weights and paper and bake for another 5 minutes until lightly golden, then set aside to cool slightly.
- 3
Reduce the oven temperature to 350°F (175°C).
- 4
In a skillet over medium heat, cook the diced bacon until crisp and browned, then remove with a slotted spoon and drain on paper towels.
- 5
Scatter the cooked bacon and shredded Gruyère cheese evenly across the bottom of the pre-baked pie crust.
- 6
In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and ground nutmeg until smooth and well combined.
- 7
Carefully pour the custard mixture over the bacon and cheese in the crust.
- 8
Bake for 30 to 35 minutes, or until the center is just set and the top is puffed and lightly golden brown.
- 9
Allow the quiche to cool for at least 15 minutes before slicing and serving.
💡 Chef tips
- For the best flavor, freshly grate a block of Gruyère cheese rather than using pre-shredded varieties.
- Blind-baking the crust prevents a soggy bottom by creating a barrier against the liquid custard.
- Leftover quiche can be stored in the refrigerator for up to 3 days and gently reheated in a 300°F oven before serving.
✅ How it should turn out
The finished quiche features a golden, flaky crust holding a velvety, savory custard with pockets of smoky bacon and melted cheese, offering a rich aroma and melt-in-your-mouth texture.