Classic Quiche Lorraine Dish (Printable Version)
Savory tart with bacon, creamy custard, and melted Gruyère in a crisp buttery crust.
# Ingredients Required:
→ Crust
01 -
1 prepared pie crust (store-bought or homemade)
→ Filling
02 -
6 slices bacon, chopped
03 -
4 large eggs
04 -
360 ml heavy cream
05 -
150 g grated Gruyère cheese
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
Pinch of nutmeg
09 -
120 ml chopped onion (optional)
# Guide to Cooking:
01 -
Roll out the pie crust into a quiche pan or pie dish, pressing firmly into the edges. Chill in the refrigerator for at least 15 minutes. Line the crust with parchment paper and fill with pie weights or dried beans, then blind bake at 175°C for 10 to 15 minutes until set but not browned.
02 -
Chop the bacon into small pieces. Cook over medium heat until crisp, then drain excess fat on paper towels and set aside.
03 -
Whisk together eggs, heavy cream, nutmeg, salt, and black pepper until fully combined. Stir in grated Gruyère cheese, cooked bacon, and chopped onions if using.
04 -
Pour the filling evenly into the pre-baked crust, ensuring not to overfill as the custard will puff slightly when baking.
05 -
Bake at 175°C for 35 to 40 minutes until the filling is set and the top is lightly golden. The center should be firm yet slightly jiggly when gently shaken.
06 -
Allow to cool for at least 10 minutes before slicing to let the filling set fully and prevent spills. Serve warm or at room temperature for optimal flavor.
# Extra Suggestions:
01 -
Blind baking the crust prevents shrinking and sogginess during baking.