Classic Quiche Lorraine


  • 1 9-inch pie crust (store-bought or homemade)
  • 6 large eggs
  • 1 1/2 cups heavy cream
  • 1 cup grated Gruyère cheese
  • 8 slices bacon, cooked and crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter, for sautéing
  • 1 small onion, finely chopped (optional)


  1. Preheat your oven to 375°F (190°C). If using homemade pie dough, roll it out and press it into a 9-inch pie dish. Trim any excess dough and crimp the edges. With a fork, lightly prick the bottom and sides of the crust.
  2. If you’re using onion, sauté it in a tablespoon of butter over medium heat until translucent and slightly browned; set aside to cool.
  3. In a frying pan, cook the bacon until crispy. Remove and let it cool, then crumble it into small pieces.
  4. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined. Stir in the crumbled bacon, sautéed onions (if using), and grated Gruyère cheese.
  5. Pour the egg mixture into the prepared pie crust. Make sure the filling is evenly distributed.
  6. Bake in the preheated oven for 35-45 minutes, or until the quiche is set in the center and the crust is golden brown.
  7. Remove the quiche from the oven and let it sit for about 10 minutes before slicing. This allows the quiche to set and makes it easier to cut.
  8. Serve warm. The quiche can also be enjoyed at room temperature or cold, making it a versatile dish for any occasion.

Serving Suggestions

Quiche Lorraine can be served as a main dish or as part of a brunch spread. It pairs well with a green salad, fruit, or even a simple soup for a satisfying meal.

Storage and Reheating Tips

To store, let the quiche cool completely, then cover and refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 15 minutes. Quiche can also be frozen for up to two months; wrap tightly and defrost in the refrigerator before reheating.

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