9.8
Taste
About This Recipe
A quintessential French quiche featuring a rich egg and cream custard base loaded with smoky bacon and melted cheese.
The definitive recipe for a rich and savory French Quiche Lorraine.
Category Scores
6.0
Difficulty
9.2
Presentation
6.0
Nutrition
9.0
Value
9.5
Instructions
9.5
Ingredients
9.0
Time Accuracy
9.5
Would Make Again
9.3
Overall
Cooking Timeline
Ingredients
Crust
Filling
Seasoning
Equipment
- 9-inch tart pan With removable bottom
- Mixing bowl
- Whisk
Instructions
-
1
Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch tart pan or pie dish.
-
2
Cook bacon lardons in a skillet over medium heat until crispy, then drain on paper towels.
-
3
In a bowl, whisk together eggs, heavy cream, salt, pepper, and ground nutmeg until smooth.
-
4
Scatter the cooked bacon and shredded Gruyère evenly across the bottom of the pie crust.
-
5
Pour the egg and cream mixture over the bacon and cheese.
-
6
Bake for 35-40 minutes until the filling is set and the top is lightly golden brown.
40 min
Nutrition
Calories
410
Protein
14g
Carbs
18g
Fat
32g
Fiber
1g
Sugar
2g
Sodium
580g
Serving Size
1 slice
Expert Review
Verdict
An exceptional French classic with a perfectly silky custard and savory bacon profile.
Pros
- Rich flavor
- Flaky crust
- Great for brunch or dinner
Cons
- Requires careful baking time to avoid overcooking custard
Overview
The definitive recipe for a rich and savory French Quiche Lorraine.
AI Insights
Summary
A quintessential French quiche featuring a rich egg and cream custard base loaded with smoky bacon and melted cheese.
Tips
- Use high-quality thick-cut bacon or traditional lardons
- Let the quiche rest for 10 minutes before slicing to ensure clean portions
- Freshly grated Gruyère melts much smoother than pre-bagged varieties
Substitutions
- Gruyère → Emmental or mild Swiss cheese
- Pie crust → Puff pastry sheet
Storage
Store covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven.
Pairing
Crisp green salad with a sharp dijon vinaigrette Chilled white wine like Chardonnay or Sauvignon Blanc
AI Cooking Assistant
Ask questions about this recipe — substitutions, timing, or technique.
Open Cooking AssistantFAQ
Can I use milk instead of heavy cream?
Heavy cream yields the traditional rich texture, but whole milk can be used with a slight trade-off in creaminess.
How do I prevent a soggy crust?
Blind baking the crust for 10 minutes prior to adding the filling helps maintain a crisp bottom.
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4.9 expert rating
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