Special Quiche Lorraine
Indulge in the rich, savory flavors of this Special Quiche Lorraine, a classic French-inspired dish featuring a buttery, flaky pie crust filled with crispy thick-cut bacon, creamy Gruyère and Parmesan cheeses, and a luscious, custardy egg filling infused with hints of nutmeg and black pepper. This baked masterpiece is easy to prepare with store-bought or homemade crust and requires just 20 minutes of prep time, making it perfect for brunch, lunch, or a delightful dinner option. Serve warm or at room temperature, garnished with fresh parsley for a touch of brightness. With its decadent layers of texture and flavor, this quiche is sure to impress family and guests alike!
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Recipe Information
Ingredients
- 1 piece Store-bought or homemade pie crust
- 6 slices Thick-cut bacon
- 1 cup Gruyère cheese, grated
- 0.25 cup Parmesan cheese, grated
- 4 pieces Large eggs
- 1.5 cups Heavy cream
- 0.5 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.125 teaspoon Nutmeg, freshly grated
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch tart or pie pan. Trim the edges as necessary. Prick the bottom of the crust all over with a fork and line it with parchment paper. Fill with pie weights or dried beans to prevent bubbling. Bake for 10 minutes, then remove the parchment and weights and bake for another 5 minutes. Let cool slightly.
While the crust bakes, cook the bacon in a skillet over medium heat until crispy. Remove and drain on a paper towel-lined plate. Once cooled, chop the bacon into bite-sized pieces.
In a large bowl, whisk together eggs, heavy cream, milk, salt, black pepper, and nutmeg until well combined.
Sprinkle the chopped bacon evenly over the partially baked crust. Top with the grated Gruyère and Parmesan cheeses.
Pour the egg mixture slowly over the bacon and cheese, ensuring it is evenly distributed. Avoid overfilling the crust.
Carefully transfer the quiche to the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
Remove the quiche from the oven and let it rest for 10-15 minutes before slicing. This allows the custard to fully set.
Garnish with chopped parsley if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.5 g | 302% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1303 mg | 434% | |
| Sodium | 5459 mg | 237% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 7.5 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1626 mg | 125% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 756 mg | 16% | |
*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.
