Print

Quiche Lorraine with Bacon and Gruyère

Quiche Lorraine with Bacon and Gruyère
Print Recipe

This classic French Quiche Lorraine with Bacon and Gruyère combines a flaky, buttery pie crust filled with crispy bacon, nutty Gruyère cheese, and a rich, silky egg custard. Perfect for brunch, dinner, or special occasions, it delivers a perfect balance of creamy, savory, and crunchy textures with simple ingredients accessible to cooks of all levels.

Ingredients

Scale

Pie Crust

  • 1 unbaked 9-inch pie crust
  • Butter (for greasing or brushing the crust edges)

Filling

  • 6 strips thick-cut bacon
  • 1 ½ cups shredded Gruyère cheese
  • 4 large eggs
  • 1 ½ cups heavy cream
  • Salt (to taste)
  • Black pepper (to taste)
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. Prepare the crust: Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch tart or pie pan. Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake an additional 5 minutes until lightly golden to ensure a crisp bottom.
  2. Cook the bacon: While the crust bakes, cook the bacon over medium heat until crisp. Drain on paper towels to remove excess grease, then chop into bite-sized pieces to add a smoky flavor and crunch.
  3. Mix the custard filling: In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using) until smooth and well combined, creating a silky custard base.
  4. Assemble the quiche: Evenly sprinkle the chopped, crispy bacon over the pre-baked crust. Add a generous layer of shredded Gruyère cheese on top. Slowly pour the egg custard mixture over the bacon and cheese, allowing it to settle evenly.
  5. Bake it to perfection: Place the quiche in the oven and bake for 30 to 35 minutes, until the custard is set and the top is lightly golden with a gentle jiggle in the center. Remove from oven and cool for at least 10 minutes before slicing to allow the filling to firm up.

Notes

  • Use room temperature eggs for a smoother custard and even cooking.
  • Do not overfill the crust; leave about half an inch from the top to avoid spills during baking.
  • Blind baking the crust is essential to prevent sogginess and maintain a crisp texture.
  • Slice bacon thinly for even distribution and crispy texture throughout the quiche.
  • Allow the quiche to rest at least 10 minutes before slicing to improve texture and achieve clean slices.

Nutrition

Keywords: quiche lorraine, bacon quiche, gruyere quiche, French quiche, savory pie, brunch recipe

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