Quiche Lorraine is a beloved classic from the heart of France, known for its rich, savory filling nestled in a flaky crust. This recipe captures the essence of traditional French cooking — simple ingredients combined to create something truly special.
The heart of a good quiche is its crust. A well-made 9-inch pie crust provides the perfect base, offering both structure and a buttery flavor. Bacon adds a smoky, salty depth — crispy bits that complement the creamy filling. Gruyère cheese, with its nutty and slightly sweet profile, melts beautifully into the custard, enriching every bite. You'll need eggs for the custard, providing the body and richness. Heavy cream is the secret to a silky, luscious texture. A touch of salt, black pepper, and nutmeg enhances the flavors, adding just the right amount of seasoning and warmth.
Quiche Lorraine shines when paired with a crisp, green salad tossed in a light vinaigrette. Consider adding a side of roasted potatoes or a bowl of fresh fruit for a complete meal. A chilled glass of white wine, like a Chardonnay or Sauvignon Blanc, makes for a delightful accompaniment.
First, preheat your oven to 375°F (190°C). This step ensures your oven is at the right temperature for baking. Meanwhile, roll out your pie crust and fit it into a 9-inch tart pan. Trim any excess dough hanging over the edges. Once fitted, line the crust with parchment paper and fill it with pie weights to keep the crust from puffing up. Blind bake it for 15 minutes. Afterward, remove the weights and parchment, and bake for another 5 minutes until the crust is lightly golden. This pre-baking step ensures a crispy bottom.
While the crust bakes, take a skillet and cook the bacon over medium heat until it's crispy. Transfer the bacon to a paper towel-lined plate to drain any excess fat. This step not only crisps up the bacon but also removes any unwanted greasiness.
In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until the mixture is smooth. This will form the custard base of your quiche. Make sure everything is well combined to ensure even flavor throughout the quiche.
Once your crust is ready, spread the cooked bacon evenly over the bottom. Sprinkle the grated Gruyère cheese on top of the bacon. This layering ensures that every bite includes a bit of each ingredient.
Carefully pour the egg and cream mixture over the bacon and cheese, making sure it doesn’t overflow. Place the quiche in the oven and bake for 30-35 minutes. You’ll know it’s done when the custard is set and the top is golden brown.
Let the quiche cool slightly before slicing. This resting period helps the custard firm up a bit, making it easier to cut and serve.
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