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Quiche Lorraine with Bacon and Gruyère

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A blind-baked crust filled with crisp bacon, Gruyère and a cream and milk custard seasoned with nutmeg.

Ingredients

Scale
  • 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

  1. Heat the oven to 375°F (190°C).
  2. Roll out the pie dough and fit it into a tart pan or pie dish. Blind bake for 10 minutes.
  3. Meanwhile, cook the bacon in a skillet until crisp. Drain on paper towels.
  4. In a bowl, whisk the eggs, cream, milk, salt, pepper and nutmeg.
  5. Sprinkle the cheese and bacon over the pre-baked crust, then pour in the custard.
  6. Bake for 35 minutes, until set and golden brown.
  7. 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.

Find it online: https://www.receipster.com/quiche-lorraine-homemade-bacon-recipe/