Quiche Lorraine

How To Make Quiche Lorraine

EggsOnline Version

Quiche Lorraine

Traditional and very French, this decadent quiche is rich with cream, bacon, and Gruyère cheese. Because there are only a few ingredients it’s important to use the best-quality bacon and cheese you can find. Toss a crisp green salad while the quiche is resting, and enjoy.

  • 1 prebaked deep tart or pie shell
  • ¾ lb (375 g) good quality thick-sliced bacon, cut crosswise into ½-inch (12-mm) pieces
  • 6 eggs
  • 1½ cups (12 fl oz/375 ml) whole milk
  • 1½ cups (12 fl oz/375 ml) heavy cream
  • ⅛ tsp freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 1 cup (4 oz/125 g) coarsely grated Gruyère cheese

Makes 6–8 servings

Preheat the oven to 375°F (190°C). Prepare the tart or pie shell and prebake as directed. In a frying pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels.

In a bowl, whisk together the eggs, milk, cream, nutmeg, and a pinch each of salt and pepper. Stir in the bacon and cheese. Pour the mixture into the tart shell. Bake the quiche until golden on top and just barely jiggling in the center, 45–50 minutes.

Cool the quiche on a rack for at least 20 minutes before slicing. Cut into wedges and serve warm or at room temperature.