Indulge in this classic Quiche Lorraine recipe with crispy bacon, creamy Gruyère cheese, and a silky custard filling, all baked in a buttery, flaky pie crust. Perfect for brunch, breakfast, or a light dinner, this flavorful quiche combines savory ingredients for an irresistible dish. Whether you’re a beginner or experienced baker, our step-by-step instructions guide you to create the perfect quiche every time.
Ingredients
- 1 serving all-butter pie crust, chilled and ready to roll
- 12 ounces bacon
- 2 tablespoons (28g) unsalted butter
- 1 large yellow onion, diced (or 4 diced shallots)
- 1 cup (227ml) heavy cream
- 1/2 cup (113ml) whole milk
- 5 large eggs
- 1 tablespoon (14g) cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground nutmeg
- 2 tablespoons fresh chives, finely chopped (optional)
- 4 ounces (113g) Gruyère cheese, coarsely grated
Instructions
Prepare the Crust
- Roll Out the Dough: On a lightly floured surface, roll the chilled pie dough into a 16-inch round.
- Shape the Crust: Press the dough into a 10-inch tart or pie pan, ensuring it firmly adheres to the bottom and sides. Trim any excess, leaving a ¼-inch overhang. Tuck the overhang under the rim and crimp the edges. Refrigerate for 30 minutes.
Blind Bake the Crust
- Preheat the Oven: Set the oven to 375°F (190°C).
- Line and Weigh Down: Line the chilled crust with parchment paper and fill it with pie weights or dry beans.
- Initial Bake: Bake in the lower third of the oven for 22 minutes. Remove from the oven.
- Second Bake: Remove the weights and parchment. Prick the bottom of the crust all over with a fork. Return to the oven and bake for 16 more minutes. Lower the oven temperature to 325°F (165°C).
Prepare the Filling
- Cook the Bacon: In a large skillet over medium-high heat, cook the bacon until crispy. Transfer to paper towels, drain, and chop into ¼-inch pieces. Set aside.
- Caramelize the Onions: Return the skillet to medium heat. Melt the butter, then add the diced onion. Cook, stirring occasionally, until soft and golden, about 15 minutes. Transfer to a small bowl.
- Mix the Custard: In a large bowl, whisk together the heavy cream, milk, eggs, cornstarch, salt, pepper, cayenne, nutmeg, and chives (if using). Whisk for about 2 minutes until fully combined.
Assemble and Bake
- Layer the Filling: Spread the onions evenly across the bottom of the partially baked crust. Add half the bacon, followed by all the Gruyère, and then the remaining bacon. Reserve a small handful of bacon for the top.
- Add the Custard: Carefully pour the egg mixture over the layered filling. Sprinkle the reserved bacon on top.
- Bake the Quiche: Place the quiche on a rimmed baking sheet. Bake in the lower third of the oven for 55 to 65 minutes, or until the center is set and the crust is golden. If the crust or filling begins to brown too quickly, cover it loosely with foil and continue baking.
Why You’ll Love This Recipe
- Rich and Creamy Flavor: The combination of smoky bacon, nutty Gruyère, and silky custard is irresistible.
- Perfect for Any Occasion: Whether for breakfast, brunch, or dinner, this quiche is a versatile dish.
- Make-Ahead Friendly: The crust and filling can be prepared ahead of time, simplifying your day.
Tips
- Cold Ingredients for the Crust: Keep the pie dough cold for a flakier crust.
- Prevent Sogginess: Blind baking ensures the crust stays crisp.
- Check for Doneness: The quiche is ready when the center is set but still slightly jiggly.
Variations and Substitutions
- Cheese Options: Swap Gruyère with Swiss, cheddar, or a combination of your favorite cheeses.
- Add Veggies: Include sautéed spinach, mushrooms, or bell peppers for added flavor.
- Meat-Free: Replace bacon with vegetarian options like smoked tofu or caramelized mushrooms.
- Milk Substitute: Use half-and-half instead of cream and milk for a lighter version.
FAQs
Can I Use Store-Bought Pie Crust?
Yes! Store-bought crust works well and saves time.
How Long Does Quiche Last?
It can be stored in the fridge for up to 3 days. Reheat in a low oven for best results.
Can I Freeze Quiche?
Absolutely! Freeze baked quiche for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
- Pairings: Serve with a fresh green salad or roasted vegetables for a balanced meal.
- Toppings: Garnish with extra chives or a sprinkle of Parmesan for added flavor.
- Occasions: Perfect for holidays, brunch gatherings, or as a make-ahead dinner option.
Enjoy the timeless elegance of Quiche Lorraine—rich, savory, and perfectly satisfying!
Quiche Lorraine with Bacon and Gruyère
Servings
12
servingsPrep time
30
minutesCooking time
1
hour1
minuteIngredients
1 serving all-butter pie crust, chilled and ready to roll
12 ounces bacon
2 tablespoons (28g) unsalted butter
1 large yellow onion, diced (or 4 diced shallots)
1 cup (227ml) heavy cream
1/2 cup (113ml) whole milk
5 large eggs
1 tablespoon (14g) cornstarch
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
2 tablespoons fresh chives, finely chopped (optional)
4 ounces (113g) Gruyère cheese, coarsely grated
Directions
- Prepare the Crust
- Roll Out the Dough: On a lightly floured surface, roll the chilled pie dough into a 16-inch round.
- Shape the Crust: Press the dough into a 10-inch tart or pie pan, ensuring it firmly adheres to the bottom and sides. Trim any excess, leaving a ¼-inch overhang. Tuck the overhang under the rim and crimp the edges. Refrigerate for 30 minutes.
- Blind Bake the Crust
- Preheat the Oven: Set the oven to 375°F (190°C).
- Line and Weigh Down: Line the chilled crust with parchment paper and fill it with pie weights or dry beans.
- Initial Bake: Bake in the lower third of the oven for 22 minutes. Remove from the oven.
- Second Bake: Remove the weights and parchment. Prick the bottom of the crust all over with a fork. Return to the oven and bake for 16 more minutes. Lower the oven temperature to 325°F (165°C).
- Prepare the Filling
- Cook the Bacon: In a large skillet over medium-high heat, cook the bacon until crispy. Transfer to paper towels, drain, and chop into ¼-inch pieces. Set aside.
- Caramelize the Onions: Return the skillet to medium heat. Melt the butter, then add the diced onion. Cook, stirring occasionally, until soft and golden, about 15 minutes. Transfer to a small bowl.
- Mix the Custard: In a large bowl, whisk together the heavy cream, milk, eggs, cornstarch, salt, pepper, cayenne, nutmeg, and chives (if using). Whisk for about 2 minutes until fully combined.
- Assemble and Bake
- Layer the Filling: Spread the onions evenly across the bottom of the partially baked crust. Add half the bacon, followed by all the Gruyère, and then the remaining bacon. Reserve a small handful of bacon for the top.
- Add the Custard: Carefully pour the egg mixture over the layered filling. Sprinkle the reserved bacon on top.
- Bake the Quiche: Place the quiche on a rimmed baking sheet. Bake in the lower third of the oven for 55 to 65 minutes, or until the center is set and the crust is golden. If the crust or filling begins to brown too quickly, cover it loosely with foil and continue baking.
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