Easy Quiche Lorraine
Delightfully creamy and bursting with classic French flavors, this Easy Quiche Lorraine is a foolproof recipe perfect for any meal of the day. Featuring a buttery pre-made pie crust, crispy thick-cut bacon, and melty Gruyère cheese, this savory pie is elevated by a rich custard filling made with eggs, heavy cream, and a hint of nutmeg for warmth. Blind-baking the crust ensures a perfectly crisp base, while the quick prep time (just 15 minutes!) makes it ideal for busy mornings, brunch gatherings, or even a light dinner. Garnish with fresh parsley for a pop of color, and serve warm or at room temperature. Whether you're a quiche novice or a seasoned pro, this recipe is the epitome of simple yet elegant comfort food. Perfectly balanced, utterly satisfying, and endlessly versatile!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 6 slices thick-cut bacon
- 1.5 cups grated Gruyère cheese
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.125 teaspoons ground nutmeg
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust into a 9-inch pie pan, pressing it gently into the bottom and sides. Trim off any excess dough and crimp the edges if desired. Prick the bottom of the crust with a fork to prevent bubbling.
Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights. Bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.
In a skillet over medium heat, cook the bacon slices until crisp. Remove the bacon from the skillet, pat dry with paper towels, and crumble into small pieces.
Sprinkle the crumbled bacon evenly over the blind-baked crust. Top with the grated Gruyère cheese, spreading evenly.
In a medium mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until smooth and well combined.
Pour the egg mixture over the bacon and cheese in the pie crust. Make sure the filling is evenly distributed.
Carefully transfer the quiche to the oven and bake for 30-35 minutes, or until the filling is set and lightly golden on top. The center should have a slight jiggle but not be liquid.
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing. Garnish with fresh parsley, if desired.
Serve warm or at room temperature. Enjoy your Easy Quiche Lorraine!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 330 mg | 25% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 207 mg | 4% | |
*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.
