I recently prepared a delightful Quiche Lorraine Recipe that features crispy bacon and rich Gruyère cheese nestled in a flaky, unbaked pie crust. I mixed eggs, heavy cream, and a hint of nutmeg to create a savory filling that promises an intriguing balance of flavors perfect for a memorable brunch.

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I’ve been working on perfecting this Classic Quiche Lorraine recipe for a while now and I’m excited to share it with you. There’s something special about mixing crispy bacon with shredded Gruyère cheese and a rich custard made from 3 large eggs, heavy cream, and whole milk.

I start with an unbaked 9-inch pie crust, toss in roughly chopped bacon, and then blend in the dairy and eggs with just enough salt, black pepper and even a pinch of freshly grated nutmeg to give it a little edge. I’ve always loved how this dish brings together the ease of a quiche recipe that’s perfect for a hearty breakfast or a simple brunch treat, while still keeping it elegant as a classic bacon quiche recipe.

It might seem like something you’d find in a fancy cafe, but trust me, it’s simple enough to make at home. Enjoy every bite!

Why I Like this Recipe

I love this recipe because it gives me that perfect balance of creamy and crunchy in every bite. The egg and cream mixture creates a rich, smooth texture that feels so indulgent while the bacon adds a smoky and crispy contrast that I can never get enough of. I also really dig how the Gruyère cheese melts into a gooey, savory layer that ties everything together, making every forkful super flavorful. And honestly, I love that the pre-baked crust keeps things from getting soggy which means every slice stays perfectly crisp and delicious.

Ingredients

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Pie crust: Rich in simple carbs and buttery flavor, forms a delicious crunchy base.
Bacon: Adds protein, savory saltiness, and a crisp texture to each bite.
Gruyère cheese: Delivers protein and a rich, nutty taste while melting smoothly.
Eggs: Pack high quality protein and vitamins, binding ingredients for a smooth texture.
Heavy cream and milk: Contribute rich fats and a creamy flavor, enhancing the dish.

Ingredient Quantities

1 unbaked 9-inch pie crust (shortcrust pastry)

6 slices of bacon, roughly chopped

1 cup shredded Gruyère cheese

3 large eggs

1 1/2 cups heavy cream

1/4 cup whole milk

Salt to taste

Black pepper to taste

A pinch of freshly grated nutmeg

How to Make this

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1. Preheat your oven to 375°F and gently press the unbaked pie crust into a 9-inch pie dish.

2. Bake the crust by itself for about 10 minutes to help prevent it from getting soggy later on.

3. While the crust is baking, fry the chopped bacon in a skillet until it’s just crisp. Drain the bacon on some paper towels.

4. Once the crust has prebaked, remove it out the oven and let it cool slightly.

5. In a bowl, whisk together the eggs, heavy cream, whole milk, a pinch of nutmeg, salt, and black pepper until its well mixed.

6. Spread the cooled bacon and the shredded Gruyère cheese evenly inside the crust.

7. Slowly pour the egg and cream mixture over the bacon and cheese filling.

8. Return the quiche to the oven and bake for about 30 minutes, or until the filling is set and lightly golden on top. Let it cool a bit before serving.

Equipment Needed

1. Oven
2. 9-inch pie dish
3. Skillet
4. Mixing bowl
5. Whisk
6. Paper towels
7. Measuring cups and spoons
8. Knife and cutting board

FAQ

Q: Can i use a store bought crust instead of making my own? – A: Yeah, you can use a pre-made crust. They work well and save time, though a homemade crust gives a nice personal touch.

Q: How should i prepare the bacon? – A: Just chop it roughly and fry until it’s crispy. Make sure to drain the excess fat so your quiche isn’t too greasy.

Q: What temperature should i bake the quiche at? – A: Preheat your oven to 375°F. This temperature works great for ensuring the filling sets nicely without overbrowning the crust.

Q: Can i substitute heavy cream with just milk? – A: You can try, but using only milk might make the quiche a bit less rich. A mix of heavy cream and milk gives you best results.

Q: How do i know when the quiche is done? – A: The filling should be set and firm, and it usually takes about 30-35 minutes. Look for a light golden top that isnt too brown.

Classic Quiche Lorraine Recipe Substitutions and Variations

If you can’t find the unbaked 9-inch pie crust, you can use a store bought frozen pie crust or even make a simple homemade version with all-purpose flour, butter, and a bit of water.
Not into bacon? Try pancetta or even smoked ham instead, both work well for that savory flavor.
If you don’t have Gruyère cheese handy, Swiss cheese or Emmental can be good substitutes that still give you that deliciously nutty taste.
For heavy cream, if you’re in a pinch, mix 3/4 cup whole milk with 1/4 cup melted butter. It’s not exactly the same but works just fine when you’re making your quiche.

Pro Tips

1. Make sure you let the bacon drain really well on paper towels so that u dont get a greasy quiche – extra liquid can mess up your crust.
2. Pre-bake the crust a little extra if you know your filling is on the heavier side, that way it stays nice and crisp underneath all the cream and egg.
3. When you mix the egg and cream, do it slowly and mix well to avoid lumps, this helps the filling set better and makes slicing way easier.
4. If you really love the Gruyère cheese flavor, try adding a little extra on top before you bake the quiche so you get a golden, bubbly cheese finish.

Classic Quiche Lorraine Recipe

Recipe by Theo Fines

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven
2. 9-inch pie dish
3. Skillet
4. Mixing bowl
5. Whisk
6. Paper towels
7. Measuring cups and spoons
8. Knife and cutting board

Ingredients

1 unbaked 9-inch pie crust (shortcrust pastry)
6 slices of bacon, roughly chopped
1 cup shredded Gruyère cheese
3 large eggs
1 1/2 cups heavy cream
1/4 cup whole milk
Salt to taste
Black pepper to taste
A pinch of freshly grated nutmeg

Directions

Preheat your oven to 375°F and gently press the unbaked pie crust into a 9-inch pie dish.
Bake the crust by itself for about 10 minutes to help prevent it from getting soggy later on.
While the crust is baking, fry the chopped bacon in a skillet until it's just crisp. Drain the bacon on some paper towels.
Once the crust has prebaked, remove it out the oven and let it cool slightly.
In a bowl, whisk together the eggs, heavy cream, whole milk, a pinch of nutmeg, salt, and black pepper until its well mixed.
Spread the cooled bacon and the shredded Gruyère cheese evenly inside the crust.
Slowly pour the egg and cream mixture over the bacon and cheese filling.
Return the quiche to the oven and bake for about 30 minutes, or until the filling is set and lightly golden on top. Let it cool a bit before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.