recipe.exchange

Quiche Lorraine

@arecipe.bsky.social

A delicate, silky egg custard rich with heavy cream, savory bacon lardons, and a hint of nutmeg, baked in a flaky, crisp pastry crust.

Cook 00:35
Yield 6

Ingredients

  • 1 9-inch unbaked pastry crust shell, par-baked
  • 6 oz Thick-cut bacon, diced
  • 3 Large eggs
  • 1.5 cups Heavy cream or half-and-half
  • 1/2 tsp Salt
  • 1 pinch Ground nutmeg
  • 1 pinch White pepper
  • 1 cup Gruyère or Swiss cheese, shredded (optional)

Instructions

  1. 1
    Preheat the oven to 375°F (190°C).
  2. 2
    Sauté the diced bacon in a skillet over medium heat until cooked through but not completely shattered-crisp.
  3. 3
    Drain on paper towels.
  4. 4
    Scatter the cooked bacon (and shredded cheese, if using) evenly along the bottom of the pre-baked pastry shell.
  5. 5
    In a mixing bowl, vigorously whisk together the eggs, heavy cream, salt, nutmeg, and white pepper until completely uniform and light.
  6. 6
    Carefully pour the liquid custard mixture into the pastry shell over the bacon layer . Place the quiche in the center of the oven and bake for 30 to 35 minutes, until the custard has puffed up, turned golden on top, and only wobbles slightly in the very center when shaken.
  7. 7
    Allow the quiche to cool for 10 minutes before slicing to let the custard set properly.
  8. 8
    Serve warm or at room temperature.
Category
Dinner
Cuisine
French

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0