Quiche Lorraine
A rich and savory quiche Lorraine with crispy bacon and Gruyère cheese, baked in a flaky pie crust, and absolutely perfect for brunch or dinner.
Ingredients
- 1 homemade pie crust, or store-bought crust
- 4 large eggs, room temperature
- ½ cup whole milk
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 5 slices thick-cut bacon, cooked and crumbled
- 1½ cups Gruyère cheese, shredded
Instructions
- Place the oven rack in the center position and preheat the oven to 375°F.
- On a lightly floured surface, roll out the pie crust to a 12-inch circle and transfer it to a 9-inch pie pan, gently pressing the crust into the bottom and up the sides of the pan.
- Crimp or flute the edges of the crust if desired. If using a store-bought crust, follow the baking directions on the package and then skip ahead to adding the filling. If using a homemade crust, continue below.
- Line the inside of the crust with parchment paper and fill with pie weights (dried beans work well here too). This helps prevent the crust from puffing or shrinking.
- Bake the crust for 15–20 minutes, or until it turns a light golden brown.
- While the crust is baking, in a medium bowl, combine eggs, whole milk, heavy cream, kosher salt, and ground black pepper. Whisk until fully combined.
- When the crust is finished baking, remove it from the oven and reduce the oven temperature to 350°F.
- Evenly sprinkle the crumbled bacon and shredded Gruyère cheese into the warm crust. Pour the custard mixture evenly over the filling.
- Bake for 30–35 minutes, or until the top is lightly golden and the center is mostly set. To test doneness, insert a knife about 1 inch from the edge; it should come out clean.
- Let the quiche cool for 10 minutes before slicing. Garnish with chopped fresh parsley before serving, if desired.