Description
A classic French quiche Lorraine featuring a flaky pie crust filled with a savory mixture of crispy bacon, sautéed onions and garlic, creamy eggs, and rich Gruyère cheese. Perfect for brunch, lunch, or a light dinner, this quiche offers a delicious combination of flavors with a golden-brown custard filling.
Ingredients
Scale
Pie Crust
- 1 (9-inch) pie crust (or rolled out pie crust to fit a 9-inch plate)
Filling
- 3 oz diced bacon
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded Gruyère cheese (or another sharp cheese you enjoy)
- 3 large eggs
- 1 cup cream
- 1/4 teaspoon salt
- 1 pinch ground nutmeg
- Ground black pepper, to taste
Instructions
- Blind Bake Pie Crust: Preheat the oven to 420°F. Fit the pie crust into a greased 9-inch pie plate, folding and crimping the edges. Prick the bottom of the crust several times with a fork. Line the crust with parchment paper and add dried beans or pie weights on top. Place on a baking sheet and bake on the lower-middle rack for 8-10 minutes. Remove from oven and set aside to cool on a rack. Keep the oven on and leave the baking sheet inside to help the quiche bottom brown evenly.
- Prepare Bacon and Onion: While the crust is baking, heat a skillet over medium-high heat. Add the diced bacon and cook until well browned. Add the finely chopped onion and minced garlic to the skillet and sauté together for a few minutes until softened. Evenly spread this mixture over the blind-baked pie crust, then scatter the shredded Gruyère cheese evenly on top.
- Mix Egg Filling: In a measuring jug, whisk together the three large eggs, one cup of cream, salt, ground nutmeg, and black pepper to taste until fully combined. Pour this custard mixture evenly over the bacon, onion, and cheese filling in the pie crust.
- Bake the Quiche: Place the quiche on the preheated baking sheet in the oven. Reduce the oven temperature to 400°F and bake for about 35 minutes, or until the filling is puffed up and deeply golden-brown on top. The quiche will deflate slightly as it cools. Allow it to cool on a rack for at least 15 minutes before slicing and serving.
Notes
- You can substitute Gruyère with other sharp cheeses like Swiss or Emmental.
- Using pie weights or dried beans prevents the crust from puffing up during blind baking.
- Allow the quiche to cool before slicing to ensure clean slices.
- To make ahead, the quiche can be baked fully and refrigerated, then warmed before serving.
