French Quiche Lorraine: Savory Custard Tart With Bacon And Cheese
A timeless French classic from the Lorraine region, Quiche Lorraine is a savory custard tart filled with smoky bacon, creamy Gruyère cheese, and a rich egg custard, all nestled in a flaky pastry crust. Perfect for brunch, lunch, or a light dinner.
Equipment
- 9-inch tart pan or pie dish
- Skillet
- Mixing bowl
- Whisk
- Oven
Ingredients
- 1 pre-made pie crust or homemade pastry dough for a 9-inch tart pan
- 6 slices thick-cut bacon chopped
- 1 cup Gruyère cheese shredded (or Swiss cheese as a substitute)
- 4 large eggs
- 1.5 cups heavy cream
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp nutmeg optional
Instructions
- Preheat oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan. Prick the bottom with a fork and blind bake for 10 minutes.
- In a skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels.
- Sprinkle cooked bacon evenly over the pre-baked crust, followed by the shredded Gruyère cheese.
- In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg (if using). Pour the custard mixture over the bacon and cheese in the crust.
- Bake for 35–40 minutes, or until the custard is set and the top is lightly golden. Let cool for 10 minutes before slicing.
Notes
For best results, use high-quality bacon and Gruyère cheese. Let the quiche rest before slicing for clean cuts. Serve warm or at room temperature with a green salad or roasted vegetables.
Nutrition
Calories: 320kcalCarbohydrates: 10gProtein: 12gFat: 25gSaturated Fat: 13gCholesterol: 160mgSodium: 480mgPotassium: 180mgSugar: 1gVitamin A: 12IUCalcium: 18mgIron: 7mg
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