Classic Quiche Lorraine with Bacon and Gruyère

Why You’ll Love This Recipe

• Classic French comfort: buttery, crisp crust; smoky bacon; nutty Gruyère; silky custard.
• No soggy bottoms: thorough blind bake plus low-and-slow custard bake for a tender set.
• Works warm or at room temperature—perfect for brunch, lunch, or a light dinner.
• Make-ahead friendly and easy to reheat without losing texture.

Grocery List

• Produce: Fresh chives or flat-leaf parsley (optional garnish)
• Dairy: Unsalted butter; large eggs; heavy cream; whole milk; Gruyère cheese
• Pantry: All-purpose flour; kosher salt; black pepper; nutmeg; thick-cut bacon; parchment paper and pie weights (or dried beans)

Full Ingredients

Buttery Pastry Crust

• 1 1/4 cups (150 g) all-purpose flour
• 1/2 tsp fine sea salt or kosher salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg yolk
• 2–3 tbsp (30–45 ml) ice water, as needed

Custard and Filling

• 6 oz (170 g) thick-cut bacon, cut into 1/2-inch lardons
• 1 1/4 cups (125 g) Gruyère, coarsely shredded
• 4 large eggs + 1 large egg yolk
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp freshly grated nutmeg
• 1 tbsp finely snipped chives or parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Make the pastry dough

Combine the flour and salt in a bowl. Cut in the cold butter with a pastry cutter or rub with fingertips until the largest pieces are pea-sized. Stir in the egg yolk. Add ice water a tablespoon at a time, tossing gently, just until the dough holds together when pinched with your fingers—avoid over-wetting. Gather into a disk, wrap, and chill for 30 minutes.

Step 2: Roll and line the tart pan

On a lightly floured surface, roll the dough into a 12-inch circle. Fit it into a 9-inch (23 cm) tart pan with a removable bottom, pressing firmly into the fluted sides. Trim excess, leaving the edge flush with the pan. Dock the base all over with a fork. Freeze for 10 minutes to firm and reduce shrinkage while you heat the oven to 375°F (190°C).

Step 3: Blind-bake the crust

Line the chilled shell with parchment and fill with pie weights (or dried beans). Bake for 18–20 minutes until the edges look set. Carefully remove the parchment and weights and bake another 5–7 minutes until the base looks dry and just beginning to color. If any cracks appear, patch with a dab of raw dough. Cool 5–10 minutes. Reduce oven temperature to 325°F (165°C).

Step 4: Cook the bacon

While the crust bakes, cook the bacon lardons in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to a paper towel–lined plate to drain. For a cleaner custard, blot away extra fat from the bacon pieces.

Step 5: Whisk the custard

In a bowl, whisk the eggs, yolk, cream, milk, salt, pepper, and nutmeg until smooth with minimal bubbles. For an ultra-silky texture, strain through a fine-mesh sieve into a measuring jug.

Step 6: Fill and bake

Place the tart pan on a rimmed baking sheet. Scatter the bacon and Gruyère evenly in the crust. Pour in the custard to just below the rim. Bake at 325°F (165°C) for 30–35 minutes, until the edges are puffed and set and the very center still has a gentle wobble (or registers about 175°F/79°C in the center). The top should be lightly golden.

Step 7: Rest, unmold, and serve

Cool on a rack for 15–20 minutes to set. Carefully remove the tart ring. Garnish with chives if using. Slice into 8 wedges and serve warm or at room temperature with a simply dressed green salad.

Pro Tips

• Cold is key: keep butter and water cold, and chill the lined shell to minimize shrinkage.
• Really dry the crust: blind-bake until the base looks matte and dry to prevent soggy bottoms.
• Strain the custard for the smoothest, restaurant-style texture.
• Bake low and slow at 325°F (165°C) so the custard sets gently and stays silky, not rubbery.
• Use a preheated baking sheet under the tart for better bottom browning and spill protection.

Variations

• Quiche Alsacienne: Add 1 cup (150 g) thinly sliced onions, gently sautéed in a little butter until sweet and soft; combine with the bacon.
• Herb-forward: Fold 1 tbsp each finely chopped chives and parsley into the custard for a greener flavor.
• Mini quiches: Press dough into a 12-cup muffin tin; blind-bake 10 minutes, fill, then bake 18–22 minutes.

Storage & Make-Ahead

Refrigerate leftovers, well wrapped, for up to 4 days. Reheat slices at 300°F (150°C) for 12–15 minutes. The pastry dough can be made 2 days ahead or frozen up to 2 months (thaw overnight in the fridge). A blind-baked shell keeps, uncovered, at room temperature up to 24 hours. To freeze the finished quiche, cool completely, wrap tightly, and freeze up to 2 months; reheat from frozen at 325°F (165°C) for 25–35 minutes.

Nutrition (per serving)

Approximate values: 460 calories; 34 g fat (18 g saturated); 17 g carbohydrates; 18 g protein; 1 g fiber; 2 g sugars; 720 mg sodium.