Classic Quiche Lorraine
Classic Quiche Lorraine
Ingredients
- 1 premade pie crust, 9-inch, unbaked
- 6 strips bacon, diced
- 1 1/2 cups Gruyère cheese, shredded
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, freshly grated
Instructions
- 1
Preheat your oven to 375°F. Place the premade pie crust on a baking sheet.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet.
⏱️ 8 min
- 3
Evenly sprinkle the cooked bacon and shredded Gruyère cheese into the bottom of the unbaked pie crust.
⏱️ 3 min
- 4
In a large bowl, whisk together the large eggs, heavy cream, whole milk, Dijon mustard, salt, black pepper, and freshly grated nutmeg until well combined.
⏱️ 4 min
- 5
Carefully pour the egg mixture over the bacon and cheese in the pie crust. Ensure the filling is evenly distributed.
⏱️ 2 min
- 6
Bake the quiche in the preheated oven for 40-45 minutes, or until the center is just set and the top is golden brown. A knife inserted near the center should come out clean.
⏱️ 45 min•🌡️ 375
- 7
Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes before slicing and serving. This allows the quiche to set further and makes for cleaner slices.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Quiche Lorraine
- 1 premade pie crust, 9-inch, unbaked
- 6 strips bacon, diced
- 1 1/2 cups Gruyère cheese, shredded
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, freshly grated
Instructions
- 1
Preheat your oven to 375°F. Place the premade pie crust on a baking sheet.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet.
⏱️ 8 min - 3
Evenly sprinkle the cooked bacon and shredded Gruyère cheese into the bottom of the unbaked pie crust.
⏱️ 3 min - 4
In a large bowl, whisk together the large eggs, heavy cream, whole milk, Dijon mustard, salt, black pepper, and freshly grated nutmeg until well combined.
⏱️ 4 min - 5
Carefully pour the egg mixture over the bacon and cheese in the pie crust. Ensure the filling is evenly distributed.
⏱️ 2 min - 6
Bake the quiche in the preheated oven for 40-45 minutes, or until the center is just set and the top is golden brown. A knife inserted near the center should come out clean.
⏱️ 45 min•🌡️ 375 - 7
Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes before slicing and serving. This allows the quiche to set further and makes for cleaner slices.
⏱️ 10 min