Traditional Lorraine Quiche

A delightful and savory traditional Lorraine quiche featuring a rich and creamy filling with bacon and cheese in a flaky crust, perfect for brunch or a light lunch.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 9-inch pie crust

8 slices of bacon, chopped

1 cup Gruyère cheese, grated

4 large eggs

1 1/2 cups heavy cream

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 375°F (190°C).

2. Roll out the pie crust and fit it into a 9-inch pie pan. Trim excess dough.

3. Cook bacon in a skillet over medium heat until crisp. Drain on paper towels.

4. Sprinkle bacon and cheese evenly in the pie crust.

5. In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg. Pour the mixture over the bacon and cheese.

6. Place the quiche on a baking sheet and bake for 35-40 minutes, or until the center is set and the top is golden.

7. Let the quiche cool for a few minutes before slicing and serving.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat slices in a preheated oven at 300°F (150°C) for about 10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.