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Quiche Lorraine Recipe

Quiche Lorraine Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 (9‑inch) unbaked pie crust, homemade or store‑bought
  • 6 oz thick‑cut bacon, cut into small strips
  • 4 large eggs, at room temperature
  • 1 ¼ cups heavy cream
  • ½ cup whole milk
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ⅛ tsp freshly grated nutmeg
  • 1 cup (4 oz) shredded Gruyère cheese
  • 1 tbsp chopped fresh chives (optional)

Method
 

  1. Preheat oven to 375°F. Line crust with parchment and pie weights; bake 15 minutes. Remove weights, prick bottom, and bake 5 to 7 minutes more until pale golden. Set aside.
  2. Cook bacon in a skillet over medium heat until crisp, about 5 to 7 minutes. Drain on paper towels.
  3. Whisk eggs, cream, milk, salt, pepper, and nutmeg in a bowl until smooth.
  4. Scatter bacon and ¾ cup Gruyère in the crust. Pour custard over, then top with remaining cheese and chives.
  5. Reduce oven to 350°F and bake 35 to 40 minutes, until edges are set and center still jiggles slightly.
  6. Cool on a wire rack for 10 to 15 minutes, then slice and serve warm.

Notes

Cooling time is not included in the total cook time. For the cleanest slices, let the quiche rest the full 15 minutes before cutting. If the edges brown too quickly while baking, tent them loosely with foil.