Quiche Lorraine is the quintessential French dish that combines a flaky crust with a rich, savory filling. This recipe brings together crispy bacon, creamy Gruyère cheese, and a velvety egg custard, creating a delightful symphony of flavors perfect for any meal of the day.
The foundation of this dish is the pie crust, which provides a buttery, flaky base that holds the filling together. The hero of our quiche, bacon, adds a smoky, salty bite that complements the richness of the custard. Gruyère cheese, known for its nutty flavor and excellent melting properties, enhances the quiche with its creamy texture and depth of flavor. The eggs act as a binder, creating a custard that holds the ingredients together while adding richness. Heavy cream contributes to the luxurious texture, making the filling smooth and luscious. Finally, a touch of salt, black pepper, and nutmeg season the custard, adding warmth and depth.
This Quiche Lorraine pairs beautifully with a simple green salad dressed in a light vinaigrette. For a heartier meal, serve it alongside roasted vegetables or a warm bowl of soup. A chilled glass of white wine, such as a Sauvignon Blanc, complements the richness of the quiche perfectly.
Start by preheating your oven to 375°F (190°C). This temperature ensures that your quiche bakes evenly, achieving a golden top and a set interior. Next, roll out your pie crust and gently fit it into a 9-inch pie pan. Trim any excess dough from the edges, being careful not to stretch the crust, which can cause it to shrink during baking.
In a skillet over medium heat, cook the chopped bacon until it's crisp. This should take about 5 to 7 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to drain off any excess fat, which can make the quiche greasy.
Spread the cooked bacon evenly over the base of the pie crust. Follow with an even layer of grated Gruyère cheese. This will ensure that every bite is imbued with cheesy goodness.
In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until combined. Pour this custard mixture over the bacon and cheese in the pie crust. The custard should come close to the top of the crust, but be careful not to overfill.
Place the quiche on a baking sheet to catch any potential drips, then bake in the preheated oven for 35 to 40 minutes. You'll know it's done when the center is set and the top is beautifully golden. Let the quiche cool for a few minutes before slicing and serving, allowing the custard to firm up slightly.
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