Quiche Lorraine

Name: Quiche Lorraine
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 store-bought pie crust (or homemade shortcrust pastry); 6 oz thick-cut bacon, cut into lardons; 3 large eggs; 1 1/2 cup heavy cream; 1/2 cup whole milk; 1 cup Gruyere cheese (or Swiss), shredded, shredded; 1/8 tsp ground nutmeg; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

The definitive French savory tart: a buttery shortcrust shell filled with a silky custard of eggs, cream, crispy bacon, and Gruyere, baked until just set with a slight wobble in the center.

85 minMediumServes 6540 cal/serving

FrenchBreakfastOvenStandardLow CarbAlcohol-FreeCorn-Free

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Ingredients

1 store-bought pie crust (or homemade shortcrust pastry)
6 oz thick-cut bacon, cut into lardons
3 large eggs
1 1/2 cup heavy cream
1/2 cup whole milk
1 cup Gruyere cheese (or Swiss), shredded, shredded
1/8 tsp ground nutmeg
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

Preheat oven to 375°F (190°C). Press 1 store-bought pie crust (or homemade shortcrust pastry) into a 9-inch tart pan or pie dish. Line with parchment and pie weights; blind-bake for 15 minutes. Remove weights and bake 5 more minutes until lightly golden.
2

Cook 6 oz cut into lardons thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels.
3

Whisk together 3 large eggs, 1 1/2 cup heavy cream, 1/2 cup whole milk, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg until smooth.
4

Scatter the crispy bacon and half of 1 cup Gruyere cheese (or Swiss), shredded in the crust. Pour the custard over the top and sprinkle with the remaining Gruyere.
5

Bake at 375°F (190°C) for 30-35 minutes until just set with a slight wobble. An instant-read thermometer at the center should read 160°F (71°C).
6

Rest 10 minutes before slicing. Serve warm or at room temperature.

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Questions

What is Quiche Lorraine?

The definitive French savory tart: a buttery shortcrust shell filled with a silky custard of eggs, cream, crispy bacon, and Gruyere, baked until just set with a slight wobble in the center. This reference files it under French breakfast: made in the oven, rated medium and about 85 minutes start to finish.

What oven temperature does Quiche Lorraine need?

For Quiche Lorraine, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 35 minutes, in step 5. The target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Why blind-bake the crust for Quiche Lorraine?

Step 1 reads: "Line with parchment and pie weights; blind-bake for 15 minutes." A wet filling keeps raw pastry from ever crisping. Step 1 bakes the shell first so the bottom stays crisp under the filling.

Is there a substitute for Gruyere in Quiche Lorraine?

The entry for Quiche Lorraine calls for 1 cup Gruyere cheese (or Swiss), shredded, shredded. In its place: Emmental, Jarlsberg or a good Swiss cheese melts the same way. Comte is the closest in flavor.

Is Quiche Lorraine low-carb?

A serving of Quiche Lorraine carries 7 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 35 percent of the budget; against a moderate 100 g low-carb day it is 7 percent.

Does Quiche Lorraine contain eggs?

Yes: 3 large eggs. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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