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Amazing 35-Minute Quiche Lorraine Memory

Quiche Lorraine
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This is our classic Quiche Lorraine recipe, capturing the comforting elegance of a true French savory tart. You will create a flaky pastry crust filled with a rich custard, savory bacon lardons, and melted Gruyère cheese. This recipe brings a cherished memory from a small Parisian bakery right into your kitchen.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1/2 cup diced yellow onion
  • 1 cup shredded Gruyère cheese
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Pinch of ground nutmeg

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Place your pie crust in a 9-inch pie plate.
  2. Cook the bacon pieces in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it on paper towels to drain. Reserve about 1 tablespoon of the bacon drippings.
  3. Add the diced onion to the same skillet with the reserved drippings. Cook until softened, about 5 minutes. Remove from heat.
  4. Sprinkle the cooked bacon and the softened onions evenly over the bottom of the unbaked pie crust. Top this with the shredded Gruyère cheese.
  5. In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until well combined. This forms your custard base.
  6. Carefully pour the egg mixture over the fillings in the pie crust. Pour slowly to prevent disturbing the layers.
  7. Bake for 35 to 45 minutes. The quiche is done when the center is set and a knife inserted near the center comes out clean. The top should be lightly golden brown.
  8. Let the quiche cool on a wire rack for at least 10 minutes before slicing and serving. Richard says this resting time is when the flavors truly settle.

Notes

  • For the flakiest crust, ensure your butter or shortening used in the pastry is very cold before mixing.
  • If you do not have Gruyère, Swiss cheese makes a good substitute, though the flavor profile will change slightly.
  • Richard insists on using fresh nutmeg; it makes a difference in the custard’s depth.

Nutrition

Find it online: https://delishdiarist.com/classic-quiche-lorraine-recipe/