Quiche Lorraine
This is a classic Quiche Lorraine, the grandmother of all quiches. And it’s so simple to do-ahead.
Ingredients
- 1 recipe Lindy's Favorite Pie Crust or storebought
- 6 large eggs
- ⅔ cup heavy cream
- 1 cup whole milk
- 6 slices of thick bacon fried crisp and chopped (or chop first and then crisp) drained
- 8 ounces gruyere Emmental, or other good Swiss cheese, grated (I use a ½ combo of Gruyere and Emmental)
- ¼ teaspoon freshly ground nutmeg
- Salt and pepper
Instructions
- Whether you make your own crust or not, you want to first blind bake it. (If you made your own, put it into the freezer for about 30 minutes if you bought one, it’s probably already frozen, so leave it so.) Heat the oven to 425°F. Line your crust with aluminum foil and pie weights or beans to keep it from puffing up; and bake in the bottom third of the oven for 15 minutes, remove from the oven and remove the foil and weights; return to the oven for another 5 minutes or until the bottom is just golden. Set aside to cool.
- In a medium bowl, whisk together the eggs, cream, and milk. Season with nutmeg, salt, and pepper.
- Decrease oven temperature to 375°F
- Toss together the cheese and chopped bacon; layer into the bottom of the cooled shell. Pour the egg/cream mixture evenly over the top.
- Place in the oven and bake, 45 to 50 minutes or until a knife, when inserted into the center, comes out clean (if the edges become too dark, place strips of aluminum foil over the edges.
- Allow to stand at least 10 minutes before serving. Serve hot or at room temperature.
Notes
The prep time does include time for you to make Lindy's Favorite Pie Crust. If using store-bought your prep time will be less.
Nutrition
Serving: 1gSodium: 787mgFiber: 1gCholesterol: 290mgCalories: 623kcalTrans Fat: 1gPolyunsaturated Fat: 20gSaturated Fat: 23gFat: 46gProtein: 30gCarbohydrates: 21g
Tried this recipe?Let us know how it was!