Lorraine-Style Quiche
A classic French savory pie filled with a rich egg custard, crispy bacon, and creamy Gruyère cheese, all in a flaky crust. Perfect for any meal!
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and diced Ensure butter is chilled for a flaky crust.
For the filling
- 4 large eggs Don’t over-whisk; just mix until combined.
- 1 cup heavy cream
- 1 cup bacon, cooked and crumbled
- 1 cup grated Gruyère cheese Feel free to swap for other cheeses like cheddar or feta.
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the flour and salt together. Cut in the chilled butter until the mixture looks like coarse crumbs.
- Press this mixture into a pie pan and bake it for 10 minutes.
Filling
- In another bowl, whisk the eggs and cream until well combined.
- Add the cooked bacon and Gruyère cheese, and season with salt and pepper.
- Pour the mixture into the prepared crust.
Baking
- Bake for 35-40 minutes or until the quiche is set and golden on top.
- Let it cool slightly before serving.
Notes
Serve warm or at room temperature. Pairs nicely with a salad or fresh fruit. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at a low temperature before serving.