Quiche Lorraine Recipe
A quiche is versatile and readily customized. This quiche Lorraine makes a fantastic brunch, lunch, or dinner dish, and it can be cut into smaller portions and served as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Savory Pies, Eggs, Bacon
- Cuisine: French
Ingredients
Scale
- 1 pie crust, 9-inch, par-baked
- 4 large eggs
- 1 large egg yolk
- 1 cup heavy cream
- 3/4 cup whole milk
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon grated nutmeg
- 3/4 cup (3 ounces) shredded Gruyere cheese
- 1/2 cup (2 ounces) cooked bacon, chopped
- A handful of baby spinach leaves, wilted, optional
- 3 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 375 F.
- Prepare the pastry and fit it into a 9-inch pie dish; crimp or flatten the edge and line the dough with foil. Add pie weights or dry beans or rice to the foil lining; this keeps the dough in place and prevents bubbling up. If making this ahead, cover and refrigerate for 1 to 2 days.
- Bake the weighted crust for about 15 minutes. Remove the foil and weights and prick the crust in several places. Bake for 5 to 10 minutes longer or until the dough appears dry.
- Remove the par-baked crust to a rack and prepare the filling.
- Sprinkle the cheese, bacon, and spinach, if using over the bottom of the partially baked crust.
- In a large bowl, whisk the eggs, egg yolk, cream, milk, pepper, salt, and nutmeg until smooth and well blended. Pour over the bacon and cheese mixture and sprinkle with Parmesan cheese.
- Bake the quiche for 35 to 40 minutes until the top is browned and there is a slight jiggle in the center. Watch for over-browning and cover the edges of the crust with a pie shield or foil as needed.
- Cool the quiche on a rack for at least 15 to 20 minutes before slicing.
Find it online: https://classic-recipes.com/quiche-lorraine-recipe/