Name: Classic Quiche Lorraine Tart
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 1 pcs pie crust (pre-made or homemade, 9-inch); 6 oz bacon (diced); 1.5 cup gruyère cheese (shredded); 3 pcs eggs (large); 1.5 cup heavy cream; 0.5 cup milk (whole milk recommended); 0.25 tsp nutmeg (freshly grated, or to taste); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground, or to taste)

A golden-brown Quiche Lorraine tart sits invitingly on a rustic wooden board, its flaky crust cradling a rich, creamy filling studded with savory bacon and cheese, perfectly baked.

Prep: 25 min • Cook: 45 min. Experience the timeless elegance of a Classic Quiche Lorraine, a beloved French savory tart. This recipe features a delicate, flaky pastry crust filled with a rich, creamy custard, studded with smoky bacon and tangy Gruyère cheese, all seasoned with a hint of nutmeg. Perfect for brunch, lunch, or a light dinner, it's a dish that truly embodies comfort and sophistication.

Preparation time: 25 min
Cooking time: 45 min
Total time: 1 hr 10 min
Servings: 6

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie plate. Crimp the edges decoratively.
2Cook the diced bacon in a skillet over medium heat until crispy. Drain off the fat and set the bacon aside on a paper towel-lined plate.

Assembly & Baking

1Evenly sprinkle the cooked bacon and shredded Gruyère cheese into the bottom of the pie crust.
2In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and black pepper until well combined.
3Carefully pour the egg mixture over the bacon and cheese in the pie crust.
4Bake for 40-50 minutes, or until the custard is set and golden brown. A knife inserted near the center should come out clean.
5Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set.

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie plate. Crimp the edges decoratively.
2Cook the diced bacon in a skillet over medium heat until crispy. Drain off the fat and set the bacon aside on a paper towel-lined plate.

Assembly & Baking

1Evenly sprinkle the cooked bacon and shredded Gruyère cheese into the bottom of the pie crust.
2In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and black pepper until well combined.
3Carefully pour the egg mixture over the bacon and cheese in the pie crust.
4Bake for 40-50 minutes, or until the custard is set and golden brown. A knife inserted near the center should come out clean.
5Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set.

Nutrition Information

Calories: 450 kcal
Protein: 20 g
Fat: 35 g
Carbs: 10 g

Nutrient	Per serving
Calories	450 kcal
Protein	20 g
Fat	35 g
Carbs	10 g

Tips

Blind bake your pie crust for 10-15 minutes before adding the filling to ensure a crispier bottom an
If the crust edges start to brown too quickly, cover them loosely with aluminum foil for the remaind
Quiche Lorraine is excellent served warm or at room temperature, making it a perfect dish for entert