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Quiche Lorraine

This classic Quiche Lorraine recipe yields a rich, savory custard tart filled with crispy bacon, melted Gruyère cheese, and a hint of nutmeg, all nestled in a flaky pie crust. It's an elegant dish perfect for brunch, lunch, or a light dinner, showcasing the timeless flavors of French cuisine.
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Servings: 6 people
Course: lunch/dinner
Cuisine: French
Calories: 2295.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 recipe pie dough see Pâte Brisée recipe or a prepared frozen pie crust
  • 1/2 pound of bacon you can use more or less to your taste
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1/2 teaspoon salt
  • Black pepper to taste we used about 1/2 teaspoon
  • 1/8 teaspoon ground nutmeg
  • 1 cup grated gruyere or other cheese cheddar works too
  • 1 heaping tablespoon chopped chives

Equipment

  • 1 9-inch Pie Dish
  • 1 Large Skillet For rendering bacon
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Grater For cheese

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare your pie dough and fit it into a 9-inch pie dish. Trim and crimp the edges, then refrigerate for 30 minutes.
  3. Blind bake the pie crust for 15-20 minutes, until lightly golden. Remove from oven and reduce temperature to 375°F (190°C).
  4. In a large skillet, cook the bacon over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels; once cooled, crumble it.
  5. Scatter the crumbled bacon and grated Gruyère cheese evenly over the bottom of the blind-baked pie crust.
  6. In a mixing bowl, whisk together the milk, heavy cream, eggs, salt, black pepper, and nutmeg until well combined.
  7. Carefully pour the custard mixture over the bacon and cheese in the pie crust.
  8. Bake the quiche for 30-40 minutes, or until the center is just set and the top is golden brown. A knife inserted near the center should come out clean.
  9. Remove from the oven and let the quiche cool on a wire rack for at least 10-15 minutes before slicing.
  10. Garnish with chopped chives before serving warm or at room temperature.

Notes

For a truly superior quiche, blind bake your pie crust until lightly golden before adding the filling. This prevents a soggy bottom and ensures a crisp base. When rendering bacon, cook it until it's perfectly crisp, then drain thoroughly to avoid excess grease in the custard. The combination of milk and heavy cream provides a rich, silky texture; ensure all custard ingredients are well combined but not over-whisked, which can introduce too much air. Gruyère is classic for its nutty flavor and excellent melt, but a sharp cheddar can also be a delicious alternative. A pinch of nutmeg elevates the savory custard beautifully.