Looking for the perfect brunch or dinner idea? This classic French savory tart combines a buttery, flaky crust with smoky bacon and a rich, creamy egg custard. Simple ingredients, incredible flavor! ❤️
🛒 Ingredients
Serves 6–8
* 1 unbaked 9-inch pie crust
* 6 oz (170 g) bacon, diced
* 4 large eggs
* 1 cup (240 ml) heavy cream
* ½ cup (120 ml) whole milk
* ¼ tsp salt, or to taste
* ¼ tsp black pepper
* A pinch of freshly grated nutmeg
* ½ cup (50 g) grated Gruyère cheese (optional)
👩🍳 How to Make Quiche Lorraine
1. Prepare the crust: Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish. Prick the base with a fork, line with parchment paper, and add pie weights. Blind-bake for 12–15 minutes. Remove the weights and bake for another 5 minutes.
2. Cook the bacon: Fry the diced bacon in a skillet until lightly crispy. Transfer to a paper towel-lined plate and drain excess fat.
3. Make the custard: Whisk the eggs, heavy cream, milk, salt, pepper, and nutmeg in a bowl until combined.
4. Assemble: Spread the bacon over the baked crust. Add Gruyère cheese if using, then carefully pour in the egg mixture.
5. Bake: Bake for 30–40 minutes, until the center is just set and the top is lightly golden. The center should reach 160°F (71°C).
6. Rest and serve: Let the quiche rest for 10–15 minutes before slicing. Serve warm with a fresh green salad.
🔥 Tips for the Best Quiche
* Blind-baking helps keep the pastry crisp.
* Let the bacon cool slightly before adding it to the custard.
* Avoid overbaking to keep the filling tender and creamy.
* Gruyère is a delicious addition, although traditional Quiche Lorraine recipes may omit cheese.
❤️ Buttery pastry, smoky bacon, and creamy custard — a French classic worth making!
👇 Would you serve this for breakfast, brunch, or dinner? Tell us in the comments!
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