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Quiche Lorraine

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Quiche Lorraine is a classic French tart made with a flaky pastry crust filled with a savory custard of eggs, cream, crispy bacon, and melted cheese — perfect for brunch, lunch, or a light dinner.

Ingredients

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  • 1 9-inch pie crust (homemade or store-bought)
  • 6 slices bacon, chopped
  • 1/2 cup diced onion (optional)
  • 1 1/2 cups shredded Gruyère or Swiss cheese
  • 4 large eggs
  • 1 1/2 cups heavy cream (or half-and-half)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Roll out pie crust and fit into a 9-inch tart pan or pie dish. Prick the bottom with a fork and chill for 15 minutes.
  2. Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10–12 minutes, then remove weights and bake for another 5 minutes. Let cool slightly.
  3. Meanwhile, cook chopped bacon in a skillet over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. If using, sauté diced onion in bacon drippings until soft.
  4. Sprinkle cooked bacon, onions (if using), and shredded cheese evenly over the crust.
  5. In a medium bowl, whisk together eggs, cream, nutmeg, salt, and pepper.
  6. Pour custard mixture into the crust over the fillings.
  7. Bake for 35–40 minutes, or until the filling is set and lightly golden. Cool slightly before slicing.
  8. Serve warm or at room temperature.

Notes

  • For best results, use heavy cream for a rich, silky custard.
  • Substitute ham for bacon if desired.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Find it online: https://ukfinda.com/quiche-lorraine/