Secret to the best Incredibly Delicious Quiche Lorraine in 5
Craving an Incredibly Delicious Quiche Lorraine? Our easy recipe has a flaky crust and a creamy bacon and egg custard. Discover the classic.
Ingredients
- 1 (9-inch) unbaked pie crust, store-bought or homemade Chilled
- 8 slices thick-cut bacon diced
- 1.5 cups Gruyère cheese shredded
- 3 large eggs lightly beaten
- 1.5 cups heavy cream
- 0.25 tsp salt
- 0.25 tsp black pepper freshly ground
- 1 pinch nutmeg freshly grated
Instructions
- Step 1: Blind Bake the Crust. Preheat your oven to 400°F (200°C). Press the pie crust into a 9-inch pie dish, fluting the edges. Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment paper and weights, then bake for another 5-7 minutes, until the crust is lightly golden. Set aside to cool slightly.
- Step 2: Cook the Bacon. While the crust is baking, place the diced bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain excess grease.
- Step 3: Assemble the Filling. Reduce the oven temperature to 350°F (175°C). Sprinkle the cooked bacon and shredded Gruyère cheese evenly over the bottom of the pre-baked crust. The cheese acts as a barrier to prevent a soggy bottom.
- Step 4: Prepare the Custard. In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, and freshly grated nutmeg until the mixture is smooth and fully combined. Do not over-mix, as this can incorporate too much air.
- Step 5: Fill and Bake. Carefully and slowly pour the egg custard mixture over the bacon and cheese in the pie crust. Bake for 30-35 minutes, or until the center is just set (it should have a slight jiggle) and the top is golden brown. Let the quiche cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to set completely.
Notes
Chef's Note: The secret to a creamy, not rubbery, quiche is to bake it until the center is *just* set. It will continue to cook from residual heat as it rests.
Storage: Leftover quiche can be stored, tightly covered, in the refrigerator for up to 3 days. Reheat slices in the oven or microwave.
Variations: Feel free to add 1/2 cup of sautéed onions or spinach to the filling along with the bacon and cheese.
Storage: Leftover quiche can be stored, tightly covered, in the refrigerator for up to 3 days. Reheat slices in the oven or microwave.
Variations: Feel free to add 1/2 cup of sautéed onions or spinach to the filling along with the bacon and cheese.
