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A baked quiche garnished with fresh parsley sits on a marble surface beside a bunch of parsley, a knife with a cream handle, orange slices, and a red checkered cloth.

Quiche Lorraine

A classic flavor combination with bacon, eggs, and Gruyere cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Main Course
Cuisine: French
Calories: 402
Ingredients Method Notes

Ingredients
  

  • 1 refrigerated pie crust or homemade if you prefer!
  • 6 slices bacon pre-cooked and crumbled
  • ½ cup diced onion
  • 1 cup Emmental shredded cheese
  • 4 whole large eggs
  • 1¾ cup whole milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 pinch of ground nutmeg
  • fresh parsley or chives finely chopped (optional garnish)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Fit your pie crust into a 8 or 9-inch round baking dish. Trim edges, prick the bottom gently with a fork, Lay a piece of parchment over the unbaked crust and fill with pie weights. Blind bake the crust according to package directions.
  3. In a mixing bowl, blend the eggs, milk, salt, pepper, and nutmeg until smooth. You can use a whisk or an immersion blender works well.
  4. Cook the bacon, let cool down a bit and crumble or chop. Sprinkle the cooked bacon and shredded Gruyère cheese evenly onto the pre-baked crust.
  5. Place the quiche pan on a baking sheet and pour the egg mixture carefully over the bacon and cheese.
  6. Bake the quiche in the preheated oven for 35-40 minutes, until golden and set in the center.
  7. Allow to cool slightly before garnishing with freshly chopped chives.

Notes

Use room temperature eggs so they will whisk up easier and incorporate more air, which will give you a lighter, fluffier custard.
For a crispier crust, chill the unbaked pie crust in the quiche pan for about 30 minutes before baking.
It's okay to substitute milk for the half n' half, the quiche will just be a tad bit less creamy.