Quiche Lorraine

Quiche Lorraine is France's most famous savory tart — a buttery, flaky pastry crust filled with a silky egg custard, smoky bacon, and nutty Gruyère. Served warm or at room temperature, it is elegant enough for a dinner party yet simple enough for a weeknight. This is the real Lorraine version: no mushrooms, no onion, just bacon and cheese.

Prep time

20 mins

Cook time

45 mins

Total time

1 hr 5 mins

Servings

6 servings

Calories

520

Ingredients

• 1 (9-inch) pie crust, homemade or store-bought, chilled
• 8 oz (225 g) thick-cut bacon, diced
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 4 large eggs
• 1 cup (100 g) Gruyère cheese, grated
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon Dijon mustard (optional, for the crust base)

Instructions

1. Preheat the oven to 375°F (190°C). Roll the crust into a 9-inch tart pan, trim the edges, and prick the base with a fork.
2. Line the crust with parchment, fill with pie weights or dried beans, and blind-bake for 15 minutes. Remove the weights and bake 5 minutes more until pale gold.
3. Meanwhile, cook the diced bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels.
4. Whisk the eggs, cream, milk, salt, pepper, and nutmeg in a bowl until just combined — do not overbeat, or the custard gets airy.
5. Spread the mustard over the warm crust base if using, then scatter the bacon and grated Gruyère evenly over it.
6. Pour the custard over the filling. It should come almost to the rim.
7. Bake 35 to 40 minutes, until the center is just set with a slight wobble and the top is deep golden.
8. Cool for at least 15 minutes before slicing — the custard firms up as it rests. Serve warm or at room temperature.

Pro tips

• Blind-baking the crust is the secret to a crisp bottom — skip it and the pastry turns soggy.
• Do not overbake: a quiche is done when the center still trembles slightly. It sets as it cools.
• Gruyère is classic, but Comté or Emmental work beautifully too.
• Leftover slices reheat well — 10 minutes in a 325°F (165°C) oven, never the microwave.

Frequently asked questions