Quiche Lorraine
Ingredients
- • 1 item pie crust (9-inch)
- • 200 g bacon
- • 150 g gruyere cheese, shredded
- • 4 item eggs
- • 300 ml heavy cream
- • 120 ml whole milk
- • 2 g salt
- • 1 g black pepper
- • 0.5 g nutmeg
Instructions
- 1
Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie pan and crimp edges.
- 2
Prick the bottom of the crust with a fork several times. Line with parchment paper and fill with pie weights or dried beans.
- 3
Blind bake the crust for 15 minutes. Remove weights and parchment, then bake for 5 more minutes until lightly golden.
- 4
While crust bakes, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into bite-sized pieces.
- 5
Reduce oven temperature to 325°F (165°C).
- 6
In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
- 7
Sprinkle the crumbled bacon evenly over the bottom of the pre-baked crust.
- 8
Add the shredded gruyere cheese on top of the bacon.
- 9
Carefully pour the egg mixture over the bacon and cheese, filling to about 1/4 inch from the top of the crust.
- 10
Bake for 35-40 minutes, until the center is just set but still slightly jiggly when gently shaken.
- 11
Remove from oven and let cool on a wire rack for 15 minutes before serving.
- 12
Serve warm or at room temperature, cut into wedges.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This timeless French classic transforms simple ingredients into pure comfort food magic. Don't be intimidated by the custard - just whisk gently and bake low and slow for that perfect silky texture every time."
