Quiche Lorraine Authentique

Quiche Lorraine Authentique ingredients

• 1 9-inch store-bought pie crust
• 6 slices thick-cut bacon, diced
• 1.5 cups Gruyère cheese, grated
• 3 whole large eggs
• 1.25 cups heavy cream
• 0.25 cup whole milk
• 0.5 tsp freshly grated nutmeg
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Quiche Lorraine Authentique

1. Preheat your oven to 400°F (200°C). Unroll the 9-inch store-bought pie crust and carefully fit it into a 9-inch pie dish or tart pan. Trim and crimp the edges as desired.
2. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes to blind bake the crust. Remove the weights and parchment, then bake for another 5-7 minutes, until lightly golden. This helps prevent a soggy bottom. Remove from oven and reduce oven temperature to 350°F (175°C).
3. While the crust is blind baking, cook the 6 slices of diced thick-cut bacon in a skillet over medium heat until crispy. Drain on a paper towel-lined plate, reserving 1 tablespoon of bacon fat if desired for brushing the crust (optional, for extra flavor).
4. In a large bowl, whisk together the 3 large eggs, 1.25 cups heavy cream, and 0.25 cup whole milk until well combined. Stir in 0.5 tsp freshly grated nutmeg, 0.5 tsp salt, and 0.25 tsp black pepper.
5. Distribute the cooked crispy bacon evenly over the bottom of the pre-baked pie crust. Sprinkle 1.5 cups grated Gruyère cheese over the bacon.
6. Carefully pour the egg and cream mixture over the bacon and cheese in the pie crust. Ensure the cheese and bacon are evenly distributed.
7. Place the quiche on a baking sheet (to catch any potential spills) and transfer to the preheated 350°F (175°C) oven. Bake for 35-45 minutes, or until the center is just set and the top is golden brown. A knife inserted near the center should come out clean.
8. Remove the quiche from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing. This allows the filling to fully set and makes for cleaner slices.
9. Slice the Quiche Lorraine into 6 wedges and serve warm or at room temperature. It makes a delightful and classic French lunch, perfect on its own or with a simple green salad.

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