Quiche Lorraine French

Ingredients

• •1 whole Pie crust
• •0.5 teaspoon Salt
• •200 g Bacon
• •0.25 teaspoon Black pepper
• •200 g Gruyere cheese
• •1 tablespoon Olive oil
• •4 whole Eggs
• •3 cloves Garlic
• •480 ml Cream
• •240 ml Milk
• •1 medium Onion
• •0.25 teaspoon Nutmeg
• •1 teaspoon Thyme

Instructions

1. 1

   Preheat oven to 375°F (190°C). Roll out pie crust and press into a 9-inch quiche dish or tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and bake 5 more minutes until lightly golden. Reduce oven temperature to 350°F (175°C).

   💡 Blind baking ensures a crisp, non-soggy crust. The edges should be firm but not fully baked - they'll finish in the second bake.

2. 2

   Cook bacon in a large skillet over medium heat for 8-10 minutes until crispy and golden. Transfer to paper towels to drain, then chop into 1/2-inch pieces. Sauté diced onions in the bacon fat until soft and translucent, about 5 minutes.

   💡 Crispy bacon provides textural contrast to the creamy custard. Save the bacon fat - it flavors the onions beautifully.

3. 3

   Layer the cooked bacon and sautéed onions evenly across the bottom of the blind-baked crust. Grate the Gruyère cheese and distribute evenly over the bacon layer, creating a cheesy barrier that prevents the bacon from sinking.

   💡 The cheese layer serves a practical purpose: it creates a barrier that keeps the bacon suspended in the custard rather than sinking to the bottom.

4. 4

   In a large bowl, whisk together 4 eggs until frothy. Add 2 cups heavy cream and 1 cup whole milk, continuing to whisk until fully combined. Season with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and a pinch of freshly grated nutmeg.

   💡 Room temperature eggs incorporate more smoothly into the custard. Don't over-whisk - you want a homogeneous mixture, not airy.

5. 5

   Fresh thyme leaves add aromatic depth to the custard. Add 1 teaspoon fresh thyme (or 1/2 teaspoon dried) to the egg mixture. Pour the custard slowly into the prepared crust, filling to about 3/4 full.

   💡 Nutmeg and thyme are classic Quiche Lorraine additions. Use freshly grated nutmeg if possible - it has far more aromatic intensity than pre-ground.

6. 6

   Carefully transfer the quiche to the oven. Bake at 350°F (175°C) for 35-40 minutes until the edges are set but the center still jiggles slightly. The internal temperature should reach 170°F (77°C).

   💡 The center should still have a slight wobble when you remove it - it will set as it rests. Overbaking makes the custard rubbery.

7. 7

   Let the quiche rest for 10 minutes before slicing. This allows the custard to finish setting and makes clean cuts. Serve warm or at room temperature, with a green salad and crusty bread.

   💡 Quiche Lorenzon is traditionally served warm or at room temperature, never straight from the refrigerator. The flavors open up as it comes to room temperature.