Quiche Lorraine

Named for France's Lorraine region, quiche Lorraine fills a flaky pastry shell with silky egg-and-cream custard. Smoky thick-cut bacon and optional Gruyère lend the savory depth that makes this brunch bake enduring.

Serves 6

Estimate for one serving

• 480 cal
• 18.5g protein
• 22g carbs
• 36g fat
• 1g fiber

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Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 8 oz thick-cut bacon
• 4 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup Gruyère cheese, grated (optional but traditional)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Place the pie crust in a 9-inch pie dish or tart pan. Crimp edges if desired. Line with parchment paper and fill with pie weights or dried beans. Blind-bake for 12 minutes. Remove weights and parchment; bake 5 more minutes until lightly golden. Set aside to cool slightly.
3. 3While crust bakes, cut bacon into ½-inch pieces.
4. 4Cook bacon in a large skillet over medium heat until crisp, about 8–10 minutes. Transfer to paper towels to drain; reserve drippings if desired for flavor.
5. 5In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg until smooth and fully combined.
6. 6Sprinkle the cooked bacon evenly over the bottom of the pre-baked crust. If using cheese, scatter the grated Gruyère over the bacon.
7. 7Slowly pour the egg-custard mixture over the bacon and cheese. Gently tap the dish on the counter to release any air bubbles.
8. 8Bake on the center rack for 35–40 minutes, until the edges are set and the center is just barely jiggly (it will firm up as it cools).
9. 9Remove from oven and let cool on a wire rack for at least 15 minutes before slicing. Quiche can be served warm, at room temperature, or chilled.
10. 10Store leftovers covered in the refrigerator up to 4 days; reheat gently in a 300°F oven.