← Back to the recipe

Print: Quiche Lorraine with Bacon and Gruyère

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Quiche · Lorraine

Quiche Lorraine with Bacon and Gruyère

Smoky bacon, nutty Gruyère and a silky egg custard in a crisp, blind-baked crust. The classic French bistro quiche, good warm or at room temperature.

Scan for the recipe
Prep
25 min
Cook
1 hr 10 min
Total
2 hr 5 min
Serves
8 · one 9-inch quiche
Level
Medium

Ingredients

  • 1 refrigerated pie crust, or a homemade single crust
  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1 medium shallot, finely chopped
  • 4 large eggs
  • 1 cup whole milk
  • ¾ cup heavy cream
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ⅛ tsp ground nutmeg
  • 4 oz Gruyère cheese, shredded, about 1 1/2 cups

Cook to 160°F inside (check with a thermometer).

Steps

  1. Heat the oven to 400°F. Fit the crust into a 9-inch pie dish, fold the edge under and crimp it, then refrigerate.
  2. Prick the bottom of the crust all over with a fork, line it with parchment and fill it with pie weights or dried beans. Bake until the edges look set.
  3. Lift out the parchment and weights and bake until the bottom looks dry and pale golden.
  4. Lower the oven to 350°F and set the pie dish on a sheet pan.
  5. Cook the bacon in a skillet over medium heat, stirring now and then, until crisp. Lift it onto a paper towel and pour off all but 1 tablespoon of the fat.
  6. Cook the shallot in the bacon fat over medium heat until soft.
  7. Whisk the eggs, milk, cream, salt, pepper and nutmeg in a bowl until no streaks of white remain.
  8. Scatter the bacon, shallot and cheese over the crust, then slowly pour in the custard.
  9. Bake until the edges are set, the center jiggles only a little and a thermometer in the center reads 160°F (71°C).
  10. Let the quiche rest on a cooling rack before slicing so the custard firms up.

Tip: Pull it when the center still wobbles a little, like gelatin. It keeps cooking as it rests.

Tip: Blind-baking the crust first keeps the bottom crisp under the custard.

Storage: Refrigerate up to 4 days or freeze slices up to 2 months. Reheat slices until 165°F.

Make ahead: Blind-bake the crust and cook the bacon a day ahead; keep the crust covered at room temperature and the bacon in the fridge.

Estimated nutrition per serving: 400 calories · protein 13 g · carbohydrates 18 g · fiber <1 g · sugars 3 g · fat 31 g (saturated 15 g) · sodium 540 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.