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Classic Creamy French Quiche Lorraine Recipe Easy Homemade Gruyere Quiche

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A classic creamy French Quiche Lorraine featuring a flaky crust, smoky bacon, and nutty Gruyere cheese, perfect for brunch or a light dinner.

Ingredients

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  • 1 pre-made 9-inch pie crust (store-bought or homemade)
  • 6 slices thick-cut bacon, cooked until crisp
  • 1 ½ cups shredded Gruyere cheese (about 170g)
  • 4 large eggs, at room temperature
  • 1 ½ cups heavy cream (360ml)
  • ½ cup whole milk (120ml)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • A pinch of nutmeg
  • ½ small yellow onion, finely chopped and sautéed (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Allow the crust to come to room temperature if frozen.
  2. Roll out your pie dough and fit it gently into the 9-inch pie dish. Trim any excess dough and crimp the edges if desired. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes to prevent sogginess. Remove the weights and bake for another 5 minutes until lightly golden.
  3. While the crust bakes, fry the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain and chop into bite-sized pieces.
  4. In the bacon fat or a bit of butter, cook the finely chopped onion over medium heat until translucent and soft, about 5 minutes (optional).
  5. In a mixing bowl, whisk together 4 large eggs, 1 ½ cups heavy cream, and ½ cup whole milk until smooth and slightly frothy. Season with ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and a pinch of nutmeg.
  6. Sprinkle the chopped bacon, sautéed onions, and 1 ½ cups shredded Gruyere evenly over the prebaked crust. Pour the custard mixture slowly over the filling, allowing it to settle evenly.
  7. Place the quiche in the oven and bake for 35-40 minutes. The custard should be set but still slightly jiggly in the center.
  8. Let the quiche rest for 10-15 minutes before slicing to allow the custard to finish setting.

Notes

Blind bake the crust to avoid sogginess. Use room temperature eggs and dairy for a smooth custard. Tent crust edges with foil if browning too quickly. Avoid overbaking to keep custard creamy. Rest quiche before slicing for cleaner cuts.

Nutrition

Keywords: quiche lorraine, classic quiche, creamy quiche, French quiche, Gruyere quiche, bacon quiche, brunch recipe, easy quiche

Find it online: https://blairrecipes.com/classic-creamy-french-quiche-lorraine-recipe-easy-homemade-gruyere-quiche/