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Lorraine Quiche

A buttery delight packed with creamy, cheesy goodness and crispy bacon, perfect for brunch or a quick dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust and filling
  • 1 pie crust 1 pie crust Store-bought or homemade
  • 6 slices 6 slices of bacon, chopped Cooked until crispy
  • 1 cup 1 cup Gruyère cheese, shredded Can substitute with other cheeses like cheddar or mozzarella
  • 3 large 3 large eggs Room temperature for better mixing
  • 1 cup 1 cup heavy cream
  • Salt and pepper to taste
  • 1/4 teaspoon 1/4 teaspoon nutmeg Optional, for added flavor
  • Chopped parsley for garnish Optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place the pie crust in a 9-inch pie dish and pre-bake it for 10 minutes.
  3. In a skillet, cook the chopped bacon over medium heat until crispy, then drain it on paper towels.
Mixing
  1. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
Assembly and Baking
  1. Scatter the cooked bacon and shredded Gruyère cheese evenly over the pre-baked crust.
  2. Pour the egg mixture over the bacon and cheese.
  3. Bake for 35-40 minutes, or until the filling sets and the top turns slightly golden.
  4. Let it cool slightly before slicing. Garnish with parsley if desired and serve warm.

Notes

Store leftovers in the fridge for up to 3-4 days, or freeze for up to three months. Reheat in the oven for the best texture.