Description
Silky French quiche lorraine whisks home cooks through classic Parisian culinary traditions with crisp pastry and rich bacon-studded custard. Creamy egg filling nestled in buttery crust promises comforting flavors perfect for breakfast, brunch, or elegant lunch.
Ingredients
Scale
Primary Ingredients:
- 4 large eggs
- 1 cup Gruyere cheese, shredded
- 6 slices bacon, cooked and crumbled
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 unbaked flaky pie crust
Seasoning:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Optional: chopped fresh herbs (parsley or chives)
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the center of the oven.
- Roll out the chilled pie dough into a thin circular shape slightly larger than a 9-inch pie dish. Gently transfer the dough into the dish, pressing it smoothly against the bottom and sides.
- Trim the excess dough around the edges, creating a neat border. Crimp the edges decoratively using your fingers or a fork to create a sealed and attractive rim.
- Cover the crust with parchment paper and fill with ceramic pie weights or uncooked rice to prevent rising. Bake for 15-16 minutes until the edges turn a light golden brown.
- Remove the weights and parchment paper. Using a fork, gently prick the bottom of the crust to prevent bubbling. Return to the oven and bake for an additional 7-8 minutes.
- Reduce the oven temperature to 350°F (177°C). Whisk eggs, heavy cream, milk, salt, and pepper in a large mixing bowl until thoroughly combined and smooth.
- Sprinkle crumbled bacon and shredded Gruyere cheese evenly across the pre-baked pie crust.
- Carefully pour the egg mixture over the cheese and bacon, ensuring an even distribution.
- Bake the quiche for 45-55 minutes, watching for a golden top and a center that is just set but slightly jiggly.
- Remove from the oven and allow the quiche to rest and cool for 10-15 minutes. Garnish with fresh chopped herbs if desired before slicing and serving.
Notes
- Ensure pie crust is thoroughly chilled before rolling to prevent shrinkage and create a flaky texture.
- Use room temperature eggs for smoother, more even custard filling that prevents potential curdling.
- Consider substituting regular bacon with turkey bacon or plant-based alternatives for lower-fat or vegetarian versions.
- To prevent soggy crust, pat bacon dry and sprinkle cheese directly on bottom crust before adding egg mixture to create a moisture barrier.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 150 mg