Quiche Lorraine

A flaky, buttery pastry shell filled with a silky custard of eggs, cream, smoky bacon, and Gruyere cheese. Equally perfect for a leisurely brunch or a light dinner with salad.

Ingredients

• 1 pre-made 9-inch pie crust (or homemade)
• 6 oz thick-cut bacon, cut into lardons
• 4 large eggs
• 1.5 cups heavy cream
• ½ cup whole milk
• 1.5 cups Gruyere cheese, grated
• ¼ tsp nutmeg, freshly grated
• ½ tsp salt
• ¼ tsp white pepper
• 1 tbsp fresh chives, minced

Method

1. Preheat oven to 375 degrees F. Press the pie crust into a 9-inch fluted tart pan with a removable bottom. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Blind-bake for 15 minutes, then remove the weights and parchment. Bake 5 more minutes until lightly golden.
2. While the crust bakes, cook the bacon lardons in a skillet over medium heat until crispy and rendered, about 6 minutes. Drain on paper towels.
3. In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and white pepper until smooth.
4. Scatter the crispy bacon and two-thirds of the Gruyere evenly over the bottom of the blind-baked crust.
5. Carefully pour the egg custard into the crust, filling it nearly to the top. Sprinkle the remaining Gruyere on top.
6. Bake for 30-35 minutes until the custard is set around the edges but still slightly jiggly in the center. The top should be lightly golden.
7. Let cool on a wire rack for at least 15 minutes before slicing. Garnish with chives. Serve warm or at room temperature.

Chef's note: Do not skip blind-baking the crust or it will be soggy. For a homemade crust, use a classic pate brisee recipe. The quiche can be made a day ahead and reheated at 300 degrees F for 15 minutes.

Nutrition per serving

More French recipes

• Coq au Vin
• Ratatouille
• French Onion Soup
• Creme Brulee