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Quiche Lorraine
Quiche Lorraine
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Indulge in a decadent French quiche with buttery crust and savory bacon.
Ingredients:
  • 1 recipe pie dough (see Pâte Brisée recipe) or a prepared frozen pie crust
  • 1/2 pound (225 g) bacon (you can use more or less to your taste)
  • 1 cup (235 ml) milk
  • 1/2 cup (118 ml) heavy cream
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste (we used about 1/2 teaspoon)
  • 1/8 teaspoon ground nutmeg
  • 1 cup (4 ounces, 113 g) grated gruyere or other cheese (cheddar works, too)
  • 1 heaping tablespoon chopped chives
Instructions:
  • For the pie crust, roll out a 12-inch round dough. Fit it into a 10-inch wide, 1 1/2-inch high tart pan, pressing into the corners. If you don't have a tart pan, a pie pan works too. Roll a pin over the pan to trim off excess dough. Freeze for at least 30 minutes before blind-baking.
  • Prepare your frozen crust for baking by pre-baking. If using a store-bought crust, follow package instructions. For a homemade crust, preheat oven to 350°F. Line the crust with heavy-duty aluminum foil, leaving a couple of inches to overhang the sides. Fill the crust with pie weights, such as dry beans, sugar, or rice. Place the pan on a baking sheet to catch any spills. Bake for 40 minutes, then remove from the oven, lift and remove the foil and weights, and set aside.
  • Place bacon in a single layer in a large frying pan over medium heat. Cook until browned and crispy, flipping occasionally. Transfer cooked bacon to a paper towel to drain excess fat. Save the rendered fat for later or discard after it solidifies. Chop bacon into 1/4 to 1/2-inch pieces.
  • After the bacon is perfectly cooked, get ready to bake by preheating the oven to 350°F.
  • Create the filling: In a large bowl, vigorously whisk together eggs, nutmeg, salt, black pepper, and chives. Pour in the milk and cream, whisking vigorously to ensure a light and fluffy texture for the quiche.
  • Spread bacon and cheese in the pre-baked crust. Give the egg-milk mixture a quick whisk, then carefully pour it into the crust. Gently stir to distribute the bacon and cheese throughout the mixture. Arrange chives on top with a spoon for even distribution.
  • Bake the quiche in a pan with a removable bottom on top of a rimmed baking sheet in the preheated oven for 30-40 minutes. Test for doneness at 30 minutes by gently jiggling the quiche - it should have just a slight wiggle as it will continue to set while cooling. Allow to cool on a wire rack before serving at room temperature, cold (store in the fridge for several days), or gently reheat in a 200°F oven. Enjoy and share your feedback with a rating and review!

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