Quiche Lorraine
A classic French quiche with a buttery crust, savory bacon, and a creamy egg custard. Perfect for brunch or a light dinner.
- Total time
- 50 min
- Servings
- 6
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 9-inch pie crust
- 6 slices bacon
- 4 large eggs
- 1 cup heavy cream
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
Instructions
- 1
Preheat oven to 375°F (190°C). Fit the 1 pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork.
- 2
Cook the 6 slices bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, then crumble into small pieces.
- 3
In a bowl, whisk together the 4 eggs, 1 cup heavy cream, 0.5 cup milk, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.125 teaspoon nutmeg until smooth.
- 4
Sprinkle the crumbled bacon evenly over the bottom of the crust. Pour the egg mixture over the bacon.
- 5
Bake until the center is set and a knife inserted near the middle comes out clean, about 35-40 minutes. Let cool for 10 minutes before slicing.
- 6
Slice and serve warm or at room temperature.
Tools you’ll need
- 9-inch pie dish
- skillet
- mixing bowl
- whisk
- knife
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