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Classic Quiche Lorraine: Dependable Decadence for Brunch

A thick slice of creamy Quiche Lorraine, showing bacon pieces in the custard filling, with the whole quiche blurred in the background.
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Make this rich, silky Quiche Lorraine for your next brunch. This classic recipe features smoky bacon and Gruyère cheese in a crisp pastry shell. It is simple to prepare and serves well warm or at room temperature.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded Gruyère cheese
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375 degrees F. Place the unbaked pie crust in a 9-inch pie plate.
  2. Sprinkle the cooked bacon evenly over the bottom of the pie crust. Top the bacon with the shredded Gruyère cheese.
  3. In a medium bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until fully combined.
  4. Carefully pour the egg mixture over the bacon and cheese in the pie crust.
  5. Bake for 35 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
  6. Let the quiche cool on a wire rack for at least 15 minutes before slicing. This savory pie is excellent served warm or at room temperature.

Notes

  • For a crisp bottom crust, place the pie plate on a baking sheet before putting it in the oven.
  • You can prepare the filling and assemble the quiche up to 24 hours ahead. Cover and refrigerate, then add 5-10 minutes to the baking time if baking straight from the refrigerator.
  • This makes a great make ahead breakfast or easy lunch idea.

Nutrition

Find it online: https://miameal.com/quiche-lorraine-dependable-decadence-brunch/