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Classic Creamy Quiche Lorraine

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A rich and creamy quiche featuring smoky bacon, Gruyère cheese, and a flaky crust, perfect for brunch or gatherings. This recipe balances a silky custard with a crisp crust for a comforting and satisfying dish.

Ingredients

Scale
  • 1 9-inch pie crust (store-bought or homemade, chilled)
  • 6 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) full-fat sour cream
  • 6 oz (170 g) bacon, diced and cooked crisp
  • 1 cup (100 g) Gruyère cheese, shredded
  • ¼ cup (25 g) finely chopped onion or shallots
  • ¼ teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • Optional garnish: finely chopped fresh chives or parsley

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. If using store-bought crust, let it thaw slightly. Press it gently into your pie dish, crimp the edges, and prick the bottom with a fork to prevent bubbling. For homemade crust, roll it out to about 12 inches diameter and fit into the dish.
  3. Blind bake the crust by lining it with parchment paper and filling with pie weights or dried beans. Bake for 12-15 minutes until edges are lightly golden. Remove weights and parchment, then bake for an additional 5 minutes to set the base.
  4. Heat butter in a skillet over medium heat. Add diced bacon and cook until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and drain on paper towels. In the same skillet, sauté onions until translucent, about 3-4 minutes. Set aside to cool slightly.
  5. In a large bowl, whisk together eggs, whole milk, and sour cream until smooth and creamy. Stir in salt, pepper, and nutmeg.
  6. Spread cooked bacon and sautéed onions evenly over the crust. Sprinkle shredded Gruyère cheese on top. Pour the custard mixture gently over everything, filling the crust almost to the top but not spilling over.
  7. Bake the quiche on the middle rack for 35-40 minutes, or until the custard is set but still slightly jiggly in the center. A toothpick inserted should come out clean or with a tiny bit of moist custard.
  8. Let the quiche cool on a rack for at least 15 minutes before slicing.
  9. Garnish with chopped fresh chives or parsley just before serving.

Notes

Blind baking the crust is essential to prevent sogginess. Use room temperature eggs and dairy for a smooth custard. Cover crust edges with foil if browning too fast. Avoid overbeating custard to prevent cracks. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.

Nutrition

Keywords: quiche, quiche lorraine, creamy quiche, brunch recipe, bacon quiche, savory pie, easy quiche, homemade quiche

Find it online: https://evabake.com/classic-creamy-quiche-lorraine-recipe-easy-homemade-quiche-lorraine-for-perfect-brunch/