Quiche Lorraine
Savory tart with bacon and cheese.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Quiche Lorraine to your week, check it against your household's allergens, and build the shopping list automatically.