Quiche Lorraine

Get it on Google Play

Get it on Google Play


1 frozen pie crust

8 slices bacon cut into 1/2" pieces and cooked

2 large eggs

2 large egg yolks

1 cup whole milk

1 cup heavy cream / whipping cream

1/2 teaspoon salt

1/2 teaspoon white pepper

a pinch of nutmeg

1/2 cup gruyere cheese


1. Preheat the oven to 350 F.

2. Place the frozen crust in a pie pan and line with aluminum foil, allowing for a few inches to extend beyond the sides of the pan. Fill two-thirds with pie weights (dry beans work as well).

3. Bake for 20 minutes, then remove from the oven. Remove the pie weight and foil, then use a fork to poke small holes around the base of the crust.

4. Bake for another 10 minutes, or until lightly browned all over. Whisk together eggs, yolks, milk, heavy cream, salt, pepper, and nutmeg in a medium bowl.

5. Spread the cheese and bacon evenly over the bottom of the warm pie shell and set the shell on the oven rack. Pour the egg mixture to 1/2" below the crust rim.

6. Bake for 32 to 35 minutes, or until a knife blade inserted about one inch from the edge comes out clean. The center should feel set but like gelatin. It will finish cooking as it cools. Transfer the quiche to a wire rack to cool. Serve at room temperature.

Bon Appetit!

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