Quiche Lorraine
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Crisp bacon and Gruyère go under a soft egg custard, and the quiche comes out of the oven while the middle still trembles a little.
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It finishes setting from its own heat as it rests in the tin, so a slice holds its shape without the filling going dry.
Ingredients
Instructions
- 1
Preheat the oven to 190C.
Fit the pie crust firmly into the tart pan, pressing it into the corners, then prick the base evenly with a fork so it does not puff up during baking.
- 2
Blind-bake the crust for 10 minutes to set the base before adding the custard.
Remove it when the edges look dry and lightly colored, then let it cool briefly so the filling will not soak in.
- 3
Cook the 140g bacon in a skillet over medium heat until the fat renders and the pieces turn crisp.
Drain it well afterward, because excess bacon fat can make the custard heavy and greasy.
- 4
In a bowl, combine 3 eggs, 200ml heavy cream, 80ml milk, and 0.5 teaspoon salt.
Whisk gently just until smooth, avoiding excess foam so the baked surface stays even.
- 5
Spread the drained bacon and 90g Gruyere cheese evenly over the cooled crust.
Pour in the custard slowly so it fills the gaps, then bake for about 30 minutes until the edges are set.
- 6
Remove the quiche when the edges are set but the center still jiggles slightly.
Rest it for 10 minutes so residual heat finishes setting the custard, then slice with a clean knife.
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