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.
Ingredients
- 1 crust 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
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1
Preheat oven to 375°F (190°C). Press 1 crust 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.
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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.
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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.
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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.
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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).
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6
Rest 10 minutes before slicing. Serve warm or at room temperature.