Quiche Lorraine is a classic French savory tart consisting of a pastry crust filled with a rich custard made from eggs, cream, and bacon (often lardons or diced bacon), along with cheese, typically Gruyère or Swiss cheese. It’s seasoned with salt, pepper, and sometimes nutmeg. The quiche is baked until the custard sets and the top becomes golden brown. It’s often served warm or at room temperature as a main dish or as part of a brunch spread.

Classic Quiche Lorraine

Ingredients:

• 1 pie crust (homemade or store-bought)
• 6 slices bacon, chopped
• 1 cup shredded Gruyère or Swiss cheese
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Crust: Roll out the pie crust and fit it into a 9-inch tart or pie pan. Trim any excess crust and crimp the edges. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Optionally, you can pre-bake the crust for 10 minutes if desired.
3. Cook the Bacon: In a skillet over medium heat, cook the chopped bacon until crisp. Remove from the pan and drain on paper towels.
4. Prepare the Filling: Sprinkle the shredded cheese and cooked bacon evenly over the bottom of the pie crust.
5. Make the Custard: In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
6. Assemble and Bake: Pour the custard mixture over the cheese and bacon in the pie crust.
7. Bake the Quiche: Place the quiche on a baking sheet (to catch any spills) and bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
8. Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing and serving. Quiche Lorraine can be served warm or at room temperature.

Enjoy this classic Quiche Lorraine as a delicious savory dish, perfect for brunch or any meal of the day!