Irresistible Quiche Lorraine with Bacon and Gruyère Recipe

If you’re looking to delight your taste buds with a dish that brings together the perfect harmony of creamy, savory, and crunchy, this Quiche Lorraine with Bacon and Gruyère recipe is exactly what you need. This classic French dish combines crispy bacon bits, rich Gruyère cheese, and a silky custard filling nestled inside a flaky, buttery pastry crust. Whether it’s for a weekend brunch, a relaxed dinner, or even a special occasion, this Quiche Lorraine with Bacon and Gruyère promises comfort and elegance in every bite.

Why You’ll Love This Recipe

• Perfect balance of flavors: The smoky bacon and nutty Gruyère complement the creamy egg custard beautifully.
• Versatile meal option: Delicious served warm or at room temperature, ideal for any mealtime.
• Simple preparation: Uses straightforward ingredients, making it accessible for cooks of all levels.
• Impresses every time: A classic French favorite that always gets compliments from guests and family alike.
• Make-ahead friendly: Easy to prepare in advance and reheat without losing flavor or texture.

Ingredients You’ll Need

The ingredients for this Quiche Lorraine with Bacon and Gruyère are far from complicated, yet each one plays a vital role in achieving the dish’s rich taste and perfect texture. From the crispness of the bacon to the luscious Gruyère cheese melting into the silky custard, every element shines.

• Pie crust: A 9-inch unbaked pie crust forms the crunchy, buttery base that holds all the fillings together.
• Bacon: About 6 strips of thick-cut bacon, cooked until crispy to add a smoky flavor and satisfying crunch.
• Gruyère cheese: 1 ½ cups shredded Gruyère offer that distinctive nutty and slightly sweet taste essential to a true Lorraine.
• Large eggs: 4 eggs provide the structure and custard richness, binding all ingredients harmoniously.
• Heavy cream: 1 ½ cups heavy cream create the silky, smooth custard texture fundamental to quiche.
• Salt and pepper: Essential seasoning to elevate all flavors without overpowering the dish.
• Fresh nutmeg (optional): A pinch of freshly grated nutmeg adds a subtle warmth and complexity.
• Butter: For greasing your pie dish or brushing over the crust’s edges to enhance browning.

Variations for Quiche Lorraine with Bacon and Gruyère

This Quiche Lorraine with Bacon and Gruyère is incredibly adaptable—feel free to tailor it to your preferences or dietary needs. These variations make it easy to keep the essence while experimenting with flavors and ingredients.

• Mushroom twist: Add sautéed mushrooms for an earthy flavor that pairs wonderfully with Gruyère.
• Spinach upgrade: Toss in fresh or frozen spinach for a nutrient boost and a splash of color.
• Dairy-free substitution: Use plant-based cream and cheese alternatives for a dairy-friendly quiche.
• Herb infusion: Fresh thyme or chives brighten the filling with fresh, aromatic notes.
• Cheese swap: Try Emmental or Comté if Gruyère isn’t available for a similar creamy melt.

How to Make Quiche Lorraine with Bacon and Gruyère

Step 1: Prepare the crust

Start by preheating your oven to 375°F (190°C). Fit your pie crust into a 9-inch tart or pie pan. Prick the bottom of the crust with a fork to prevent bubbling during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden. This ensures a crisp bottom that won’t get soggy.

Step 2: Cook the bacon

While the crust bakes, cook your bacon over medium heat until crisp. Drain on paper towels to rid excess grease, then chop into bite-sized pieces. The smoky bacon adds that essential savory punch and texture to your quiche filling.

Step 3: Mix the custard filling

In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and a pinch of nutmeg (if using). Whisk until smooth and well combined, which is the key to a silky custard.

Step 4: Assemble the quiche

Sprinkle the crispy bacon evenly over the pre-baked crust, followed by a generous layer of shredded Gruyère cheese. Pour the creamy egg mixture on top slowly, allowing it to settle evenly around the bacon and cheese.

Step 5: Bake it to perfection

Place the quiche into the preheated oven and bake for 30 to 35 minutes, or until the custard is set and the top is lightly golden with a gentle jiggle in the center. Remove from the oven and let it cool for at least 10 minutes before slicing to help the filling firm up properly.

Pro Tips for Making Quiche Lorraine with Bacon and Gruyère

• Use room temperature eggs: Helps the custard mix more smoothly and allows even cooking.
• Don’t overfill: Leave about half an inch from the top to prevent spills during baking.
• Blind baking matters: Ensures a crisp, non-soggy crust essential for texture contrast.
• Slice thin bacon: For even distribution and bite-sized crispy goodness throughout.
• Rest before slicing: Cooling for at least 10 minutes improves the quiche’s texture and clean slices.

How to Serve Quiche Lorraine with Bacon and Gruyère

Garnishes

Fresh herbs like parsley, chives, or thyme make lovely garnishes that add both a pop of color and a fresh aroma to your slices. A light sprinkle of freshly cracked black pepper over the top just before serving enhances the flavor.

Side Dishes

Serve your quiche alongside a crisp green salad with a lemon vinaigrette to balance the richness perfectly. Roasted or steamed seasonal vegetables also complement the savory flavors beautifully. For a light brunch, fresh fruit or tomato salad pairs well too.

Creative Ways to Present

For a festive touch, cut the quiche into mini tartlets or bite-sized squares, perfect for parties or appetizers. Layer slices on a beautiful platter with edible flowers for an elegant brunch spread that will wow your guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

Quiche Lorraine with Bacon and Gruyère keeps well refrigerated in an airtight container for up to 3 days. Make sure it’s covered properly to preserve the flaky crust and the creamy filling without drying out.

Freezing

You can freeze leftover quiche slices by wrapping them tightly in plastic wrap and aluminum foil. Store in the freezer for up to 1 month. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

To reheat, warm slices in a 350°F (175°C) oven for 10 to 15 minutes until heated through and the crust regains its crispness. Avoid microwaving if possible, as it can make the crust soggy and the filling rubbery.

FAQs

Can I use store-bought pie crust for this recipe?

Absolutely! Store-bought crusts work well and save time. Just make sure to blind bake as instructed so the crust stays crisp.

What can I substitute for Gruyère cheese?

Emmental, Comté, or even a good quality Swiss cheese are great alternatives that offer a similar melt and flavor profile.

Is Quiche Lorraine with Bacon and Gruyère suitable for freezing?

Yes, it freezes well. Wrap tightly and freeze for up to one month. Thaw slowly in the fridge before reheating for the best results.

Can I make this recipe vegetarian?

Simply omit the bacon and add veggies like mushrooms, spinach, or roasted peppers instead for a delicious vegetarian version.

How long does the quiche keep once baked?

Store leftovers in the fridge for up to three days, or freeze individual slices for longer storage.

Final Thoughts

This Quiche Lorraine with Bacon and Gruyère is truly a star in the kitchen—simple, comforting, and packed with flavors that feel both indulgent and familiar. Once you master this recipe, it becomes a go-to for family meals, brunches, or entertaining guests with minimal fuss but maximum delight. Give it a try and watch everyone fall in love bite after bite!

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