Name: Quiche Lorraine
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Ingredients: 1 9-inch crust Chilled Pie Crust; 8 oz Thick-cut Bacon (diced); 1.5 cups Gruyère Cheese (shredded); 4 count Large Eggs; 1.5 cups Heavy Cream; 0.5 cup Whole Milk; 0.25 tsp Ground Nutmeg; 0.5 tsp Salt; 0.25 tsp Black Pepper; 2 tbsp Fresh Chives (chopped)

"This Quiche Lorraine is the epitome of French comfort food, featuring a delicate, melt-in-your-mouth pastry shell filled with a silky savory custard. Loaded with crispy lardons and nutty Gruyère cheese, it is a sophisticated dish perfect for a leisurely brunch or a light dinner."

1 Ingredients

Qty	Item
1 9-inch crust 1 crust	Chilled Pie Crust
8 oz 225 g	Thick-cut Bacon (diced)
1.5 cups 170 g	Gruyère Cheese (shredded)
4 count 4 count	Large Eggs
1.5 cups 355 ml	Heavy Cream
0.5 cup 120 ml	Whole Milk
0.25 tsp 1 g	Ground Nutmeg
0.5 tsp 3 g	Salt
0.25 tsp 1 g	Black Pepper
2 tbsp 5 g	Fresh Chives (chopped)

2 Instructions

Preheat oven to 375°F (190°C). Roll out the pastry and line a 9-inch tart pan or pie dish. Blind bake with pie weights for 10-15 minutes, then remove weights and bake for another 5 minutes until the bottom is dry.

While the crust bakes, sauté the diced bacon in a skillet over medium heat until crispy. Drain thoroughly on paper towels.

In a medium bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until the mixture is smooth and slightly frothy.

Spread the cooked bacon and shredded Gruyère evenly over the bottom of the par-baked crust.

Pour the egg mixture slowly over the bacon and cheese. Sprinkle the chopped chives across the top.

Bake for 30-35 minutes, or until the custard is set but still has a slight jiggle in the center and the top is lightly golden brown.

Remove from the oven and allow the quiche to cool for at least 15-20 minutes before slicing to allow the custard to set completely.

·
Blind bake the crust to prevent a soggy bottom; it's the secret to a professional finish.
·
Use high-quality Gruyère cheese rather than pre-shredded Swiss for the most authentic, nutty flavor profile.
·
Do not overbeat the egg mixture; you want a creamy custard texture, not a spongy or airy souffle-like consistency.
·
Let the quiche rest after baking; it tastes even better warm or at room temperature than piping hot.

? Frequently Asked Questions

Can I use half-and-half instead of heavy cream?

Yes, you can substitute half-and-half, but the resulting custard will be slightly less rich and silky than the traditional version.

Can I make this quiche ahead of time?

Absolutely. Quiche Lorraine reheats beautifully in a 300°F (150°C) oven for 15 minutes, or can be served cold or at room temperature.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze quiche as the custard texture can become grainy.

Are there other traditional additions to this quiche?

The 'Lorraine' version traditionally only features bacon, but many chefs add sautéed onions or shallots for a variation known as Quiche Alsacienne.

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