Quiche Lorraine with Bacon and Gruyère Cheese

Quiche Lorraine is a timeless classic of French cuisine—elegant yet comforting, simple yet deeply flavorful. Originating from the Lorraine region of France, this savory tart is known for its silky custard filling enriched with cream, smoky bacon, and nutty Gruyère cheese, all baked in a crisp, buttery pastry shell. Traditionally served warm or at room temperature, Quiche Lorraine is beloved for its versatility and refined taste.

Whether enjoyed for brunch, lunch, dinner, or as part of a picnic spread, this dish embodies the charm of French home cooking. The contrast between the flaky crust and creamy filling makes every bite irresistible, while the balance of richness and savoriness keeps it from feeling heavy.

Why I Love This Recipe

I love this recipe because it:

• Delivers restaurant-quality flavor with simple ingredients
• Has a luxuriously smooth custard texture
• Works beautifully for brunch, lunch, or light dinner
• Can be made ahead and served warm or cold
• Feels elegant without being complicated

It’s a dish that never goes out of style and always impresses.

Why This Is a Must-Try Dish

• A cornerstone of classic French cooking
• Perfect balance of creamy, savory, and smoky flavors
• Ideal for entertaining or meal prep
• Easily adaptable with different fillings
• Comfort food with a touch of elegance

Preparation Time, Cooking Time & Servings

• Preparation Time: 25 minutes
• Cooking Time: 45–50 minutes
• Total Time: ~1 hour 15 minutes
• Servings: 6–8 slices

Calories: ~420–460 calories per serving (approx.)

Course & Cuisine

• Course: Main Course / Brunch
• Cuisine: French

Ingredients

For the Crust

• 1 unbaked 9-inch (23 cm) pie crust (shortcrust pastry)

For the Filling

• 200 g (7 oz) bacon, diced
• 1 cup (100 g) grated Gruyère cheese
• 3 large eggs
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) whole milk
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste

Cooking Directions

• Blind-bake the crust
• Cook the bacon
• Prepare the custard filling
• Assemble and bake until set

Step-by-Step Preparation Method

Step 1: Blind-Bake the Crust

1. Preheat oven to 190°C (375°F).
2. Line pie crust with parchment paper and fill with pie weights or dried beans.
3. Bake for 12–15 minutes until lightly golden.
4. Remove weights and bake 5 more minutes. Set aside.

Step 2: Cook the Bacon

1. In a skillet over medium heat, cook bacon until crisp.
2. Drain on paper towels and let cool slightly.

Step 3: Prepare the Custard

1. In a bowl, whisk eggs, cream, milk, nutmeg, salt, and pepper.
2. Mix until smooth and well combined.

Step 4: Assemble the Quiche

1. Sprinkle cooked bacon evenly over the crust.
2. Add grated Gruyère cheese on top.
3. Slowly pour custard mixture over filling.

Step 5: Bake

1. Reduce oven temperature to 175°C (350°F).
2. Bake for 35–40 minutes until center is just set.
3. Let rest for 10–15 minutes before slicing.

How to Serve

• Serve warm or at room temperature
• Pair with a simple green salad or vinaigrette
• Ideal for brunch buffets or light dinners
• Delicious with crusty bread on the side

Recipe Tips

• Don’t overbake—the center should slightly jiggle
• Use freshly grated Gruyère for best flavor
• Let quiche rest before slicing for clean cuts
• Blind-baking prevents a soggy crust
• Season lightly—bacon adds saltiness

Variations

1. Classic Lorraine (No Cheese): Traditional version without cheese
2. Onion Quiche: Add caramelized onions
3. Mushroom Quiche: Add sautéed mushrooms
4. Spinach Quiche: Add blanched spinach
5. Mini Quiches: Bake in muffin tins for parties

Freezing and Storage

Storage

• Refrigerate leftovers in an airtight container
• Keeps well for 3–4 days

Freezing

• Freeze baked quiche (whole or slices) for up to 2 months
• Wrap tightly in plastic wrap and foil
• Reheat in oven at 170°C (325°F) until warmed through

Special Equipment Needed

• 9-inch pie dish
• Mixing bowls
• Whisk
• Skillet
• Parchment paper and pie weights

Conclusion

Quiche Lorraine with Bacon and Gruyère Cheese is a beautifully balanced dish that combines flaky pastry, creamy custard, and savory fillings into one irresistible tart. Whether served for brunch, lunch, or dinner, it brings classic French elegance to your table with minimal effort. Once you master this recipe, it becomes a versatile foundation for countless variations—and a dish you’ll return to time and again.

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Quiche Lorraine with Bacon and Gruyère Cheese

Author: Anna Williams Courses: Breakfast

Difficulty: Beginner Prep Time 25 mins Cook Time 50 mins Rest Time 4 mins Total Time 1 hr 19 mins

Servings: 6 Calories: 460 kcal

Description

Quiche Lorraine is a timeless classic of French cuisine—elegant yet comforting, simple yet deeply flavorful. Originating from the Lorraine region of France, this savory tart is known for its silky custard filling enriched with cream, smoky bacon, and nutty Gruyère cheese, all baked in a crisp, buttery pastry shell. Traditionally served warm or at room temperature, Quiche Lorraine is beloved for its versatility and refined taste.

Ingredients

Scale

1/2x 1x 2x 3x

For the Crust

• 1 unbaked 1 9-inch (23 cm)

For the Filling

• 200 g (7 oz)
• 1 cup (100 g)
• 3 large eggs
• 1 cup (240 ml)
• ½ cup (120 ml)
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste

Instructions

1. Blind-Bake the Crust : Preheat oven to 190°C (375°F). Line pie crust with parchment paper and fill with pie weights or dried beans. Bake for 12–15 minutes until lightly golden. Remove weights and bake 5 more minutes. Set aside.
2. Cook the Bacon : In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and let cool slightly.
3. Prepare the Custard : In a bowl, whisk eggs, cream, milk, nutmeg, salt, and pepper. Mix until smooth and well combined.
4. Assemble the Quiche : Sprinkle cooked bacon evenly over the crust. Add grated Gruyère cheese on top. Slowly pour custard mixture over filling.
5. Bake : Reduce oven temperature to 175°C (350°F). Bake for 35–40 minutes until center is just set. Let rest for 10–15 minutes before slicing.

Keywords: Quiche Lorraine with Bacon and Gruyère Cheese