Quiche Lorraine

Name: Quiche Lorraine
Total time: 80 min
Yield: 1 servings
Cuisine: French
Ingredients: 1 blind-baked savory pie crust; 6 oz thick-cut bacon or pancetta (diced); 3 large eggs; 1.5 cups heavy cream; 1 cup Gruyère cheese (grated); 1/4 tsp freshly grated nutmeg; salt and black pepper to taste

Buttery shortcrust filled with a silky egg custard, smoky lardons, and Gruyère — a French bistro classic that works any time of day.

80 minutes

Serves 1

Main

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Preheat the oven to 375°F (190°C). Prepare your blind-baked crust in a 9-inch tart pan.

2
Fry the diced bacon in a skillet over medium heat until crisp and golden brown. Drain on paper towels and scatter evenly over the bottom of the baked crust.
3
Sprinkle the grated Gruyère cheese evenly over the bacon in the tart shell.
4
In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, a pinch of salt, and a generous crack of black pepper until completely smooth and frothy.
5
Carefully pour the egg mixture over the cheese and bacon in the tart shell, filling it just below the rim.
6
Bake for 30-35 minutes, or until the filling is puffed, golden brown on top, and just set in the center with a slight jiggle. Let cool for 15 minutes before slicing.

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