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Quiche Lorraine with Bacon and Gruyère

Quiche Lorraine with Bacon and Gruyère
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Quiche Lorraine with Bacon and Gruyère is a classic French tart featuring a tender, buttery crust filled with crispy smoky bacon, nutty Gruyère cheese, and a rich, creamy custard made from eggs and heavy cream. Perfectly crispy on the outside and luxuriously creamy inside, this versatile and comforting dish is ideal for breakfast, brunch, lunch, or dinner. Easy to prepare and customizable, it’s a timeless recipe that delivers a delicious slice of French cuisine every time.

Ingredients

Scale

Pie Crust

  • 1 tender, buttery pie crust (store-bought or homemade), enough to fit a 9-inch tart pan

Filling

  • 6 slices bacon
  • 1 1/2 cups grated Gruyère cheese
  • 4 large eggs (preferably at room temperature)
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. Prepare the Crust: Roll out the pie dough and fit it into a 9-inch tart pan with a removable bottom. Chill the crust in the refrigerator to prevent shrinkage. Blind bake the crust with pie weights at 375°F (190°C) for about 15 minutes or until lightly golden and firm. Remove the weights and bake for another 5 minutes, then set aside.
  2. Cook the Bacon: In a skillet over medium heat, cook the bacon until crisp and browned. Drain on paper towels to remove excess fat, then chop into bite-sized pieces.
  3. Prepare the Custard: In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and a pinch of nutmeg until smooth and fully combined.
  4. Assemble the Quiche: Evenly sprinkle the cooked bacon and grated Gruyère cheese over the partially baked crust. Carefully pour the egg and cream mixture over the fillings, making sure not to overfill.
  5. Bake to Perfection: Bake the quiche in a preheated oven at 350°F (175°C) for 30 to 40 minutes, until the custard is set but still slightly wobbly in the center. Let the quiche cool for at least 10 minutes before slicing for clean cuts and ideal texture.

Notes

  • Blind bake your crust to prevent a soggy bottom.
  • Do not overfill the crust; keep custard level just below the edge.
  • Use room temperature eggs for better blending and smoother custard.
  • Allow quiche to rest for at least 10 minutes before slicing.
  • Use freshly grated Gruyère cheese for better melting and flavor.

Nutrition

Keywords: quiche lorraine, bacon quiche, French tart, savory pie, brunch recipe, Gruyère quiche

Find it online: https://marybaking.com/quiche-lorraine-with-bacon-and-gruyre/