Quiche Lorraine
Quiche Lorraine is a homemade pie crust filled and baked with crumbled bacon, Gruyere cheese, and egg custard for a delicious breakfast, brunch, or dinner.
Servings: 6
Calories: 437kcal
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
- 6 slices thick-cut bacon, cooked and crumbled
- 1½ cups Gruyere cheese, shredded
- parsley, for garnish
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 12 inches and then transfer to a 9-inch pie pan, gently pressing the crust into the base and up the sides of the pan.
- Crimp or flute the top edges of the pie crust (if desired). If using a storebought crust, jump to instruction number 7, following the baking directions on the package. If using a homemade crust, continue with written instructions.
- Line the inside of the pie with parchment paper and weigh it down with pie weights. (We use dried beans; you could also use pennies.) This prevents the crust from expanding or ballooning while it cooks.
- Bake the crust for 15-20 minutes, or until a light golden brown.
- While the crust is baking, prepare quiche custard. In a medium bowl combine eggs, milk, heavy cream, salt, and pepper. Whisk until well combined.
- When the crust is done cooking, remove it from the oven and reduce the oven temperature to 350°F.
- To the warm pie crust, add the bacon and cheese. Pour the custard over the top and bake for 30-35 minutes, or until light golden brown and the center is mostly set. Quiche is done when a knife inserted in 1 inch from the crust will come out clean.
- Cool 10 minutes before slicing and serving.
Nutrition
Calories: 437kcal