Description
This classic Quiche Lorraine features a buttery shortcrust pastry filled with a rich mixture of crispy bacon, caramelized onions, garlic, creamy custard made from eggs and heavy cream, and melted Gruyere cheese. Baked until golden and just set, this savory tart makes a perfect brunch or light dinner that can be served warm or at room temperature.
Ingredients
Scale
Crust
- 1 homemade shortcrust pastry or 2 sheets thawed shortcrust pastry
- 1 prepared pie shell (from fridge or frozen)
Bacon Filling
- 1 tbsp (15g) butter
- 1 garlic clove, minced
- 1/2 onion, finely chopped (~1/2 cup)
- 200 g (6.5 oz) bacon, cut into small strips (1.5 x 0.5cm / 2/3″ x 1/5″)
Egg Mixture
- 4 eggs (~55-65g / 2 oz each)
- 1 1/4 cups (300ml) heavy cream (thickened cream)
- Pinch of salt & black pepper
- 1 1/4 cups (125g) grated Gruyere cheese (or tasty cheddar, Monterey Jack)
- Optional: 50g (2 oz) cooked bacon, chopped, for garnish
Instructions
- Prepare Quiche Crust: Use a homemade shortcrust pastry or thawed shortcrust sheets. Line a 23cm (9″) quiche tin with the pastry and blind bake the crust according to your recipe or package directions until lightly golden and set.
- Preheat Oven: Set your oven to 200°C (390°F) for a standard oven, or 180°C (350°F) if using a fan/convection oven.
- Cook Bacon Filling: Melt butter in a skillet over medium-high heat. Add finely chopped onion, minced garlic, and bacon strips. Cook, stirring occasionally, until the bacon turns light golden and onions are soft. Transfer mixture onto a paper towel-lined bowl to drain excess fat and cool.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and smooth.
- Assemble the Quiche: Place the baked quiche crust on a baking tray. Evenly scatter the cooled bacon, onion, and garlic filling across the base of the crust. Then sprinkle the grated Gruyere cheese evenly over the bacon filling. Carefully pour the egg and cream mixture over the top, pressing some cheese and bacon slightly beneath the surface to distribute flavor throughout.
- Bake: Bake in the preheated oven for 35 to 40 minutes until the quiche is set and the top is golden brown. The center should still be slightly jiggly when you gently shake it.
- Rest and Garnish: Remove quiche from oven and optionally garnish with extra cooked bacon on top. Allow to rest for 10 minutes before removing from the tin and slicing to serve.
Notes
- Blind baking the crust ensures a crisp base that won’t become soggy when the custard filling is added.
- You can substitute Gruyere cheese with tasty cheddar or Monterey Jack for a milder flavor.
- Resting the quiche after baking helps the filling to set fully, making slicing easier.
- Using heavy cream rather than milk results in a richer, creamier custard.
- To reduce fat content, lean bacon or turkey bacon can be used, but it will alter the traditional flavor.
- Let the filling cool before pouring the egg mixture to avoid prematurely cooking the eggs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Keywords: Quiche Lorraine, Bacon Quiche, Savory Tart, French Quiche, Gruyere Cheese Quiche, Brunch Recipe, Classic Quiche
