Quiche Lorraine with Bacon and Gruyère
Bacon, Gruyère and a silky egg custard: quiche Lorraine needs very little else. Six slices of chopped bacon get cooked until crisp and drained, a cup of Gruyère is grated, and four eggs are whisked with equal parts heavy cream and whole milk, salt, pepper and a little nutmeg if you like it.
The crust comes first. Fit your dough, homemade or store-bought, into a tart pan or pie dish and blind bake it for ten minutes at 375°F. That short head start firms the bottom so the custard does not soak in and leave it pale and soft. Scatter the cheese and bacon over the warm shell, pour in the custard, and bake for about 35 minutes, until the center is set and the top has browned in patches.
I think the half-cream, half-milk mix strikes the right balance, rich without turning heavy, though using all cream makes an even more indulgent filling. A pinch of nutmeg is a small thing worth keeping, since it rounds out the dairy without announcing itself. Give the quiche ten minutes on the counter before slicing; straight from the oven, the custard is still settling and the slices slump.
It makes a fine centerpiece for a brunch spread alongside the bakes in my scones, breads and breakfast bakes.
PrintQuiche Lorraine with Bacon and Gruyère
A blind-baked crust filled with crisp bacon, Gruyère and a cream and milk custard seasoned with nutmeg.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pie crust (homemade or store-bought)
- 6 slices bacon, chopped
- 1 cup heavy cream
- 1 cup whole milk
- 4 large eggs
- 1 cup grated Gruyère cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
Instructions
- Heat the oven to 375°F (190°C).
- Roll out the pie dough and fit it into a tart pan or pie dish. Blind bake for 10 minutes.
- Meanwhile, cook the bacon in a skillet until crisp. Drain on paper towels.
- In a bowl, whisk the eggs, cream, milk, salt, pepper and nutmeg.
- Sprinkle the cheese and bacon over the pre-baked crust, then pour in the custard.
- Bake for 35 minutes, until set and golden brown.
- Let the quiche cool for 10 minutes before slicing.
Notes
For a richer quiche, use all heavy cream instead of the milk. Swiss or cheddar can replace the Gruyère for a different flavor.
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