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

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.

Questions

Can I make Quiche Lorraine dairy-free?

Yes. The dairy in this entry is 1 1/2 cup heavy cream, 1/2 cup whole milk, 1 cup Gruyere cheese (or Swiss), shredded, shredded. Swap the cream for full-fat coconut milk or an oat cooking cream; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Quiche Lorraine ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Quiche Lorraine?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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