Quiche Lorraine

A classic Quiche Lorraine with a buttery crust, smoky bacon, tender custard, and a golden finish. Simple, elegant, and perfect for brunch or a light meal.

Quiche Lorraine is a timeless French savory tart made with a crisp pastry shell, smoky bacon, eggs, cream, and cheese for a rich and silky filling. It is elegant enough for entertaining yet simple enough for a comforting lunch or weeknight dinner. Serve it warm or at room temperature with a fresh green salad.

Ingredients

• 1 9-inch pie crust, homemade or store-bought
• 6 slices bacon, chopped
• 1 small yellow onion, finely chopped
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup Gruyère cheese, grated
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon unsalted butter
• 1 tablespoon fresh chives, chopped, optional

Instructions

1. Preheat the oven to 375 F. Place the pie crust in a 9-inch tart pan or pie dish and crimp the edges. Chill while preparing the filling.
2. In a skillet over medium heat, cook the chopped bacon until crisp. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
3. Add the onion to the skillet and cook until soft and lightly golden, about 5 minutes. Remove from the heat.
4. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
5. Spread the bacon, onion, and Gruyère evenly over the crust. Pour the custard mixture on top.
6. Bake for 35 to 45 minutes, or until the center is just set and the top is lightly golden. If the crust browns too quickly, cover the edges loosely with foil.
7. Let the quiche rest for at least 10 minutes before slicing. Garnish with chives if desired and serve warm or at room temperature.