Description
This classic Quiche Lorraine recipe features a flaky pie crust filled with a savory custard of eggs, cream, Swiss, Gruyere, and Parmesan cheeses, plus crispy bacon. It’s perfect as a hearty brunch or light dinner option that combines rich flavors and creamy texture.
Ingredients
Scale
Pie Crust
- 1 9-inch refrigerated pie crust
Bacon & Cheeses
- 8 strips bacon
- ½ cup freshly shredded Swiss cheese
- ¾ cup freshly shredded Gruyere cheese
- ¼ cup freshly grated Parmesan cheese
Custard
- 5 large eggs, beaten
- 1 cup heavy cream
- 1 cup half-and-half
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
Instructions
- Prepare the Pie Crust: Remove the refrigerated pie crust 20 minutes before use to make rolling out easier. Fit the crust into a 9-inch pie plate, cover it, and chill it in the refrigerator while you preheat the oven.
- Preheat Oven and Pre-Bake Crust: Set the oven to 400°F. Pre-bake the pie crust according to package instructions, usually about 10 minutes, until lightly golden. Remove from oven and let it cool.
- Cook Bacon: Slice the bacon strips into ¼-inch pieces. Place them in a cold skillet on medium-low heat and cook slowly until crisp, to render fat and avoid burning. Drain cooked bacon on a paper towel-lined plate.
- Lower Oven Temperature: Decrease oven temperature to 375°F before assembling the quiche filling.
- Mix Cheese and Bacon: In a medium bowl, combine the shredded Swiss, Gruyere, and grated Parmesan cheeses with the cooked bacon pieces. Toss well to evenly distribute.
- Prepare Custard Mixture: In another bowl, whisk the beaten eggs thoroughly, then add heavy cream, half-and-half, nutmeg, black pepper, and kosher salt. Whisk to combine fully and season the custard.
- Assemble the Quiche: Sprinkle half of the cheese and bacon mixture evenly over the cooled pie crust. Pour half of the custard mixture over it. Repeat by layering the remaining cheese and bacon blend, then finish with the rest of the custard poured on top.
- Bake the Quiche: Place the quiche in the oven and bake at 375°F for 30 to 45 minutes. Check for the center to be set, not jiggly. After 30 minutes, cover the edges of the crust with foil or a pie shield to prevent over-browning.
- Cool and Serve: Allow the quiche to cool for several minutes after baking to set fully before slicing and serving.
Notes
- Removing the pie crust from the refrigerator ahead of time makes it more pliable and easier to fit into the pie plate.
- Cooking bacon on medium-low heat prevents burning and ensures evenly crisp strips.
- Covering the crust edges partway through baking keeps the crust from burning while the filling sets completely.
- The mixture of Swiss, Gruyere, and Parmesan adds depth of flavor and a pleasant melt.
- Allow the quiche to cool slightly for easier slicing and better texture.
