Classic Quiche Lorraine
Indulge in the timeless elegance of **Classic Quiche Lorraine**, a dish that perfectly balances rich flavors and delicate textures. This French-inspired favorite features a buttery, flaky homemade crust that encases a creamy, savory filling. Crisp crumbled bacon, nutty Gruyère cheese, and a velvety blend of eggs, heavy cream, and a hint of nutmeg create an irresistible harmony of flavors. Perfectly baked to golden perfection, this quiche is ideal for breakfast, brunch, or a light dinner. With its simple ingredients and classic cooking techniques, this recipe is both approachable and guaranteed to impress. Serve warm with a crisp green salad for an effortless yet sophisticated meal. Keywords: quiche lorraine recipe, homemade pie crust, French quiche, bacon and cheese quiche.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 3 tablespoons Cold water
- 6 slices Bacon
- 4 units Large eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 1.5 cups Shredded Gruyère cheese
- 0.125 teaspoons Nutmeg
- 0.25 teaspoons Black pepper
Instructions
Start by making the crust: in a medium mixing bowl, combine the flour and salt.
Cut the cold butter into small cubes and add to the flour mixture.
Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water one tablespoon at a time, mixing gently until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Roll out the dough on a lightly floured surface to fit a 9-inch pie pan.
Carefully place the dough into the pie pan, pressing it into the edges, and trim any excess dough.
Poke the bottom of the crust with a fork to prevent bubbles, then bake the crust for 12-15 minutes until lightly golden. Let it cool slightly.
While the crust bakes, cook the bacon in a skillet over medium heat until crisp, then remove and crumble.
In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, and black pepper until well combined.
Sprinkle the crumbled bacon and shredded Gruyère cheese evenly over the slightly cooled crust.
Pour the egg mixture over the bacon and cheese in the pie crust.
Place the quiche in the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
Cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 224 mg | 17% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
