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Classic Quiche Lorraine Recipe

A close-up of a slice of Quiche Lorraine on a plate, showcasing its creamy filling and crispy bacon.
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A traditional Quiche Lorraine featuring smoky bacon, Gruyère cheese, and a creamy egg custard baked in a buttery pastry crust. Perfect for brunch or a light meal.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 6 slices bacon, chopped
  • 1 cup shredded Gruyère cheese
  • 1/2 cup chopped yellow onion
  • 3 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the chopped bacon in a skillet over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels.
  3. In the same skillet, sauté the chopped onion until softened, about 5 minutes.
  4. Spread the cooked bacon, sautéed onion, and shredded Gruyère cheese evenly over the bottom of the unbaked pie crust.
  5. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
  6. Carefully pour the egg mixture over the bacon, onion, and cheese in the pie crust.
  7. Bake for 40-50 minutes, or until the center is set and the top is lightly golden brown. If the crust starts to brown too quickly, you can cover the edges with foil.
  8. Let the quiche cool for at least 10 minutes before slicing and serving.

Notes

  • For a richer flavor, use a mix of Gruyère and Swiss cheese.
  • Ensure your eggs and cream are at room temperature for a smoother custard.
  • This quiche pairs well with a simple green salad.
  • Consider this recipe when looking for meal planning ideas for a satisfying brunch.

Nutrition

Find it online: https://carlacooking.com/quiche-lorraine-recipe-classic-bacon-egg-tart/