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Creamy Quiche Lorraine

Creamy Quiche Lorraine: A Smoky Delight for Every Occasion

Indulge in a delicious, creamy Quiche Lorraine, featuring smoky bacon and rich flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine French
Servings 8 slices
Calories 350 kcal

Equipment

  • quiche tin
  • - Skillet
  • Mixing bowl

Ingredients
  

For the Crust

  • Homemade Quiche Crust Provides structure for the quiche; remember to blind bake for a crisp bottom.
  • 1 tbsp Butter Adds richness to the filling; use unsalted for better control of seasoning.

For the Filling

  • 2 oz Cooked Bacon (crumbled) Delivers a smoky flavor and texture; crisp before adding to the mixture.
  • 6.5 oz Cooked Bacon (chopped)
  • 1/2 Onion (diced) Adds sweetness and depth to the filling.
  • 1 clove Garlic (minced) Enhances overall flavor.
  • 1.25 cups Heavy Cream Ensures a rich and smooth custard texture.
  • 4 Eggs (room temperature) Acts as the custard base.
  • Salt Enhances flavor, so don’t skimp on it!
  • Black Pepper Freshly ground is recommended for the best taste.
  • 1.25 cups Gruyere Cheese (finely grated) A key ingredient for this delightful dish.

Instructions
 

Preparation

  • Preheat your oven to 200°C (390°F) or 180°C (350°F) for fan/convection.
  • If you're using a homemade quiche crust, line your quiche tin and blind bake it for 10-15 minutes until set. If using a store-bought pie shell, skip this step.
  • In a skillet over medium heat, melt the butter. Add the diced onions and minced garlic, sautéing until fragrant and the onions become translucent, about 2-3 minutes.
  • Stir in the chopped bacon and cook until just light golden, about 5-7 minutes; transfer to a bowl to cool.
  • In a large mixing bowl, whisk together the room temperature eggs and heavy cream until smooth. Season with salt and freshly ground black pepper, then fold in the finely grated Gruyere cheese.
  • Distribute the bacon and onion mixture evenly in the partially baked crust. Pour the egg mixture over it, filling just to the rim.
  • Bake for 35-40 minutes until the edges are set but the center has a slight jiggle. Allow to rest for 15-20 minutes before slicing.

Notes

Optional: Garnish with fresh herbs like chives or parsley for added flavor and color.
Keyword bacon, brunch, Creamy Quiche Lorraine, easy recipe, quiche, Savory