Recipes and Food > Pork Recipes

Quiche Lorraine

Name: Quiche Lorraine
Prep time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 1/2 lb. Bacon; 1 cup Gruyere cheese; 1 cup Milk; 1/2 cup Heavy cream; 3 Eggs; 1/2 tsp. Kosher salt; 1/2 tsp. Ground black pepper; 1/8 tsp. Nutmeg; 1 prepared Pie crust; 1 tbsp. Chives

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Quiche Lorraine is often known as "the mother of all quiches." This traditional French recipe features a thin layer of buttery crust and a rich but fluffy filling made with plenty of bacon, cream, and cheese. Customarily, quiches are served at breakfast, but we don't see why this wonderful savory pie couldn't become your lunch or an evening snack.

Prep Time 1 hour and 55 minutes

Serves: 6

Difficulty Level: Low

Ingredients for Quiche Lorraine:

Bacon - 1/2 lb.

Gruyere cheese - 1 cup (grated, but cheddar works as well)

Milk - 1 cup

Heavy cream - 1/2 cup

Eggs - 3

Kosher salt - 1/2 tsp.

Ground black pepper - 1/2 tsp.

Nutmeg - 1/8 tsp.

Pie crust - 1 prepared (10-inch)

Chives - 1 tbsp. (chopped)

Method of preparing the Quiche Lorraine:

Begin by pre-baking the pie crust. If using a store-bought pie crust, follow the instructions on the package. For a homemade crust, preheat the oven to 350°F (175°C). Fill a 10-inch tart or pie pan with the dough, chill for 10-15 minutes, then line it with aluminum foil and place pie weights (such as dry beans or rice) into the tart pan and bake for 40 minutes. When ready, remove the weights and the foil and set the tart crust aside.
In a large skillet, cook the bacon over medium heat in several batches, turning occasionally until browned. Drain the excess fat by placing the cooked bacon on a paper towel-lined plate. When it cools, slice the cooked bacon into 1/4-inch strips.
Preheat the oven to 350°F (175°C) once more.
To prepare the filling, whisk the eggs until frothy, then add the chives, the nutmeg, and salt and pepper. Gradually drizzle in the milk and cream while whisking continuously. Once the filling is homogenous, continue whisking for 2-3 more minutes to render the filling a little lighter and airier.
Now it's finally time to assemble the quiche. To do so, spread the shredded cheese and sliced bacon evenly in the pie crust.
Give the filling a final whisk, then pour about half of the filling into the tart shell. Agitate the cheese and bacon a little to spread it evenly throughout the tart with a fork, then carefully pour in the remaining filling.
Bake the quiche for 30-40 minutes in the oven. Here's how you check a quiche for doneness: gently jiggle the quiche. The quiche should show a tiny bit of movement when you take it out of the oven. The quiche will set completely while it cools. Wait for at least half an hour before serving the quiche.
Quiche Lorraine can be enjoyed warm or cold. You can refrigerate the quiche for 2-3 days and reheat it in the microwave or oven, but many enjoy this dish straight out of the fridge too.