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Quiche Lorraine with Bacon and Gruyère

Quiche Lorraine with Bacon and Gruyère
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Quiche Lorraine with Bacon and Gruyère is a classic French tart featuring a flaky, buttery crust filled with a rich, creamy custard loaded with smoky bacon and nutty Gruyère cheese. Perfect for brunch, lunch, or a light dinner, this savory dish offers a comforting yet elegant balance of flavors that’s easy to prepare and versatile enough for any occasion.

Ingredients

Scale

Pie Crust

  • 1 store-bought or homemade flaky pie crust (for a 9-inch tart or pie pan)

Filling

  • 6 slices thick-cut bacon
  • 1 ½ cups Gruyère cheese, grated
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Prepare the Pie Crust: Roll out your pie crust to fit a 9-inch tart or pie pan. Press it gently into the edges and trim any excess. Chill the crust in the fridge for at least 30 minutes to prevent sogginess during baking.
  2. Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 8 minutes until lightly golden.
  3. Cook the Bacon: While the crust bakes, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then chop into bite-sized pieces.
  4. Prepare the Custard: In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and a pinch of nutmeg (if using) until fully combined and smooth.
  5. Assemble the Quiche: Evenly sprinkle the cooked bacon and grated Gruyère cheese over the partially baked crust. Pour the egg custard mixture over the fillings, filling the crust nearly to the top without overflowing.
  6. Bake Until Set: Bake the assembled quiche at 350°F (175°C) for 35-40 minutes, or until the custard is set and the surface is golden and slightly puffed. A knife inserted in the center should come out clean.
  7. Cool and Serve: Allow the quiche to cool for at least 15 minutes before slicing. This resting time helps the filling set fully and makes serving easier.

Notes

  • Pre-bake the crust to prevent sogginess and ensure a crisp bottom.
  • Use room-temperature eggs for better whisking and a smoother custard.
  • Do not overfill the crust; leave a little space at the top to avoid spills during baking.
  • Use freshly grated Gruyère cheese for the best melting and richer flavor.
  • Let the quiche rest before slicing to improve texture and flavor.

Nutrition

Keywords: Quiche Lorraine, Bacon Quiche, Gruyère Cheese, French Tart, Brunch Recipe, Savory Pie, Comfort Food

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