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Quiche Lorraine

A slice of Quiche Lorraine with a golden crust, showcasing the creamy filling and bacon bits.
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A classic French quiche with bacon and cheese in a flaky crust, perfect for brunch or a simple dinner.

Ingredients

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  • 1 pre-made pie crust
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded Swiss cheese
  • 3 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Press the pie crust into a 9-inch pie plate. Crimp the edges.
  3. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5-7 minutes until lightly golden.
  4. Sprinkle the crumbled bacon and cheeses evenly over the bottom of the pre-baked crust.
  5. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
  6. Carefully pour the egg mixture over the bacon and cheese in the pie crust.
  7. Bake for 30-40 minutes, or until the center is set and the top is golden brown. A knife inserted near the center should come out clean.
  8. Let the quiche cool for at least 10 minutes before slicing and serving.

Notes

  • For a make-ahead brunch, you can assemble the quiche up to the point of adding the egg mixture and refrigerate overnight. Pour the egg mixture and bake just before serving.
  • If you don’t have pie weights, you can use dry beans or rice to blind bake the crust.
  • This quiche pairs well with a simple green salad.

Nutrition

Find it online: https://www.purecookingjoy.com/quiche-lorraine-classic-french-bacon-cheese/

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