Cooking Lucid
Quiche Lorraine
A buttery pastry tart filled with creamy custard, smoky bacon, and nutty Gruyère. Elegant enough for brunch, simple enough for a weeknight dinner with a green salad.
Prep 20 min
Cook 45 min
Total 1h 5m
Serves 8
Ingredients
Step 1 — Crust
- 1 refrigerated pie crust (or homemade)
- 6 oz bacon (cooked and crumbled)
Step 2 — Custard filling
- 4 large eggs
- 1½ cups heavy cream
- 1 cup Gruyère cheese (grated)
- ¼ tsp nutmeg
- Salt and white pepper
- 1 tbsp fresh chives (chopped)
Instructions
- 1
Prepare the crust
Preheat oven to 375°F. Fit pie crust into a 9-inch tart pan. Prick bottom with a fork. Line with parchment and pie weights; blind bake 12 minutes. Remove weights and bake 5 more minutes until lightly golden.
- 2
Assemble the quiche
Scatter bacon and Gruyère over the crust. Whisk eggs, cream, nutmeg, salt, and pepper. Pour over filling.
- 3
Bake and serve
Bake 35–40 minutes until the center is just set with a slight wobble. Cool 10 minutes before slicing. Garnish with chives. Serve warm or at room temperature.
Nutrition per serving: 380 cal · 12g protein · 16g carbs · 30g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
