Quiche Lorraine
Quiche Lorraine is the classic French tart of silky custard, smoky bacon, and nutty cheese in a buttery crust. The filling bakes into a creamy, just-set center that slices cleanly and tastes rich without being heavy. It is perfect warm or at room temperature for brunch, lunch, or a light dinner.
- ⏱ 60 min
- 📊 easy
- 🍽 Family
Ingredients
- 1 pie crust
- 150 g bacon, chopped
- 4 eggs
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- a pinch nutmeg
- to taste salt and pepper
Instructions
- Preheat the oven to 190C (375F) and line a tart pan with the crust.
- Blind-bake the crust for 12 minutes, then set aside.
- Cook the bacon until crisp, then drain and scatter it over the crust with the cheese.
- Whisk the eggs, cream, nutmeg, salt, and pepper until smooth.
- Pour the custard over the bacon and cheese.
- Bake for 30 to 35 minutes until just set with a slight wobble in the center, then rest 10 minutes before slicing.
💡 Chef's tip
Blind-bake the crust before adding the filling; this sets the pastry so it stays crisp instead of going soggy under the wet custard.
The custard ratio is everything: a higher proportion of cream to egg keeps the filling tender and silky rather than rubbery, the way an overcooked quiche can turn.
Nutrition (per serving)
- Calories: 420 kcal
- Protein: 15 g
- Carbs: 20 g
- Fat: 31 g
