This bacon gruyere quiche lorraine sets a rich egg and cream custard inside a buttery homemade crust, with crisp bacon and nutty Gruyere in every slice. It is a brunch classic that also works for dinner.
The crust comes together in a bowl with just flour, salt, butter, and cold water. A short blind bake keeps it crisp under the custard, and a gentle oven gives a filling that sets smooth instead of rubbery.
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Why This Bacon Gruyere Quiche Lorraine Recipe Works
Rubbing cold butter into flour creates small pockets that melt in the oven and make the crust flaky and tender.
Baking the crust briefly before filling it prevents a soggy bottom, even with a wet custard.
Four eggs and a full cup of cream set to a silky custard, while salty bacon and nutty Gruyere carry the flavor.
Ingredients for Bacon Gruyere Quiche Lorraine
- You need one and one quarter cups all purpose flour, one half cup cold unsalted butter, one half teaspoon salt, and three tablespoons ice water.
- Add four large eggs, one cup heavy cream, one cup crumbled cooked bacon, one cup grated Gruyere, one quarter teaspoon pepper, and a pinch of nutmeg.
Flour and butter. Keep the butter cold and cut in small pieces. Work quickly so it stays in visible flecks.
Ice water. A few tablespoons bring the dough together. Add it one spoonful at a time.
Eggs and cream. Whisk until just combined. Over whisking adds air bubbles that can leave the surface pitted.
Bacon. Cook it until crisp, then drain well on paper towels so the filling stays light.
Gruyere. This Swiss style cheese melts smoothly and tastes nutty. Grate it fresh for a smooth melt.
How to Make Bacon Gruyere Quiche Lorraine
1. Make the dough. Mix the flour and salt, cut in the cold butter until the mixture looks like coarse crumbs, then stir in the ice water until the dough holds together.
2. Chill. Press the dough into a disc and refrigerate it for thirty minutes.
3. Shape the crust. Heat the oven to 375 degrees F. Roll the dough out, fit it into a nine inch pie pan, and prick the bottom with a fork.
4. Blind bake. Bake the empty crust for ten minutes, until pale and set.
5. Fill. Scatter the bacon and Gruyere in the crust. Whisk the eggs, cream, pepper, and nutmeg and pour the custard over the top.
6. Bake. Bake for thirty five to forty minutes, until the center is just set and the top is golden. Cool for ten minutes before slicing.
Cook the bacon while the dough chills so everything is ready when the crust comes out of the oven. Let the bacon cool before it goes into the shell, since hot bacon can start to cook the eggs.
How to Serve Bacon Gruyere Quiche Lorraine
Serve slices warm or at room temperature with a green salad. For a brunch spread, add creamy Dijon coleslaw on the side and compare it with an elegant ricotta and spinach quiche, muffin tin mini quiches, or a bacon and cheese crustless quiche for guests.
How to Store and Reheat Bacon Gruyere Quiche Lorraine
Cool the quiche completely, cover, and refrigerate for up to three days. Reheat slices on a baking sheet at 350 degrees F for about fifteen minutes. A slice also freezes well for up to one month when wrapped tightly.
Tips and Variations for Bacon Gruyere Quiche Lorraine
Flag the allergens. This dish contains wheat, milk, eggs, and pork. Check the cheese and bacon labels if anyone has a food allergy.
Do not taste raw custard. Never taste the egg and cream mixture before baking, and bake until the center reaches 160 degrees F.
Keep the butter cold. Warm butter blends into the flour and makes a tough crust.
Shield the edge. If the rim browns too fast, cover it loosely with foil.
Use a baking sheet. Set the pan on a sheet to catch drips and bake the bottom evenly.
Test the center. The quiche is ready when the middle jiggles slightly but does not look liquid.
Swap the cheese. Swiss or sharp white cheddar are close substitutes for Gruyere.
Check trusted guidance. Review the Texas AgriLife Extension food safety guide for safe egg dishes.
Frequently Asked Questions About Bacon Gruyere Quiche Lorraine
Why is my bacon gruyere quiche lorraine runny?
It likely needs more time. Bake until the center is just set and let it rest ten minutes.
Can I use a store bought crust in bacon gruyere quiche lorraine?
Yes. Use a deep dish crust and follow the same blind bake time.
Can I make bacon gruyere quiche lorraine ahead?
Bake it a day ahead and rewarm slices in the oven so the crust stays crisp.
Do I need to blind bake the crust?
Yes. It keeps the bottom crisp under the wet custard.
Can I add vegetables?
Sauteed onions or spinach work if you squeeze out extra moisture first.
Bacon Gruyere Quiche Lorraine
Equipment
- Nine inch pie pan
- Rolling Pin
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 cup all purpose flour plus 1/4 cup more
- ½ tsp salt
- ½ cup cold unsalted butter diced
- 3 tbsp ice water
- 4 large eggs
- 1 cup heavy cream
- 1 cup cooked bacon crumbled
- 1 cup grated Gruyere cheese about 4 ounces
- ¼ tsp black pepper
- 1 pinch ground nutmeg
Instructions
Cooking
- Dough. Cut the butter into the flour and salt, stir in the ice water, and chill 30 minutes.
- Shape. Roll the dough into a 9 inch pie pan and prick the bottom.
- Blind bake. Bake at 375 degrees F for 10 minutes.
- Fill. Add the bacon and Gruyere, then pour in the whisked eggs, cream, pepper, and nutmeg.
- Bake. Bake 35 to 40 minutes until set and golden, then cool 10 minutes.
