Print

Quiche Lorraine with Bacon and Gruyère

Quiche Lorraine with Bacon and Gruyère
Print Recipe

A classic French Quiche Lorraine featuring a flaky buttery pie crust filled with smoky crispy bacon, nutty Gruyère cheese, sautéed onions, and a silky, creamy custard. Perfectly balanced in flavor and texture, ideal for brunch, lunch, or dinner. This elegant yet simple baked tart can be made ahead and reheated, making it a versatile comfort food favorite.

Ingredients

Scale

Crust

  • 1 chilled pie crust (homemade or store-bought)

Filling

  • 6 thick-cut bacon slices
  • 1 medium onion, finely chopped
  • 1 1/2 cups grated Gruyère cheese
  • 4 large eggs
  • 1 1/4 cups heavy cream
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of ground nutmeg (optional)

Instructions

  1. Prepare the Pie Crust: Start with a chilled pie crust, either homemade or store-bought. Roll it out and fit it gently into a tart or pie dish. Prick the bottom with a fork to prevent bubbling during baking.
  2. Blind Bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans to keep its shape. Bake in a preheated oven at 375°F (190°C) for about 15 minutes. Remove the weights and bake for another 5 minutes until the crust is lightly golden.
  3. Cook the Bacon and Onions: While the crust is baking, cook the bacon in a skillet over medium heat until crisp. Remove and drain on paper towels. In the same pan, sauté finely chopped onions until soft and translucent, about 5 minutes.
  4. Mix the Filling: In a bowl, whisk together eggs, heavy cream, salt, pepper, and a pinch of nutmeg. Stir in the crumbled bacon, sautéed onions, and grated Gruyère cheese. This creates the creamy custard that fills your quiche.
  5. Assemble and Bake: Pour the filling evenly over the pre-baked crust. Bake at 350°F (175°C) for 30-35 minutes until the custard is set and the top is lightly golden. Let it cool slightly before slicing to hold its shape.

Notes

  • Chill the crust well to prevent shrinking and maintain flakiness.
  • Don’t overcook the filling; remove the quiche when the center is just set to avoid dryness.
  • Drain the bacon thoroughly to avoid excess grease making the quiche soggy.
  • Use room temperature eggs and cream for a smooth custard mix.
  • Allow the quiche to rest before cutting for clean, firm slices.

Nutrition

Keywords: Quiche Lorraine, Bacon Quiche, Gruyère Cheese, French Tart, Brunch Recipe, Savory Pie, Gluten-Free Quiche

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