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Quiche Lorraine

A buttery crust filled with a creamy egg custard, bacon, and Gruyère.

Serves 6

Prep 30 min

Cook 50 min

Quiche Lorraine
Photo: Arnaud 25, CC0, via Wikimedia Commons
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Ingredients

  • 1 9-inch pie crust, unbaked
  • 6 slices bacon, diced
  • 3 eggs
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1 cup grated Gruyère

Steps

  1. Step 1. Heat the oven to 375°F. Line the crust with foil and pie weights and bake for 15 minutes. Remove the weights and bake 5 minutes more.

  2. Step 2. Cook the bacon until crisp and drain.

  3. Step 3. Whisk the eggs, cream, milk, salt, pepper, and nutmeg.

  4. Step 4. Scatter the bacon and cheese in the crust and pour in the custard.

  5. Step 5. Bake for 30 to 35 minutes, until the center is just set and reaches 160°F. Rest 15 minutes before cutting.

Where this recipe comes from

Yoribang French recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of French dishes. Good butter, a decent dry wine, and patience matter more than special equipment. If a recipe calls for wine, cook with something you would drink. Gruyère, Dijon mustard, and herbes de Provence are sold in most supermarkets.