Description
Classic Quiche Lorraine featuring a flaky homemade shortcrust pastry filled with a rich custard of eggs, heavy cream, crispy bacon, sautéed onions, garlic, and melted Gruyere cheese. A perfect savory tart for brunch, lunch, or dinner.
Ingredients
Scale
Crust
- 1 homemade quiche crust (shortcrust pastry)
- Or 2 sheets shortcrust pastry, thawed
- Or 1 prepared pie shell (refrigerated or frozen)
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″)
- 4 eggs (~55-65 g / 2 oz each)
- 1 1/4 cups (300 ml) heavy cream (thickened cream)
- Pinch of salt & pepper
- 1 1/4 cups (125 g) grated Gruyere cheese (or tasty, cheddar, Monterrey Jack)
- 50 g (2 oz) bacon, chopped and cooked until golden
Instructions
- Prepare the crust. If using homemade or thawed shortcrust pastry, roll it out and line a 9-inch pie dish. Chill the crust in the refrigerator while preparing the filling to prevent shrinking during baking. Preheat your oven to 375°F (190°C).
- Sauté the vegetables and bacon. Melt 1 tbsp butter in a skillet over medium heat. Add the minced garlic and finely chopped onion, sautéing until translucent and fragrant, about 3-5 minutes. Add 200 g bacon strips to the skillet and cook until they are just beginning to crisp but not fully cooked through. Remove from heat.
- Make the custard. In a mixing bowl, whisk together 4 eggs and 1 1/4 cups heavy cream until well combined. Season with a pinch of salt and freshly ground black pepper. Stir in the sautéed onion, garlic, bacon, and 1 1/4 cups grated Gruyere cheese until evenly incorporated.
- Assemble and bake the quiche. Pour the egg and bacon mixture into the chilled pie crust. Sprinkle the additional 50 g cooked chopped bacon evenly on top for extra flavor and texture. Place the quiche in the preheated oven and bake for approximately 75 minutes or until the filling is set, the top is golden brown, and a knife inserted in the center comes out clean. Let cool slightly before serving.
Notes
- For a crispier crust, blind bake the pastry for 10 minutes before adding the filling.
- Gruyere cheese can be substituted with cheddar, Monterey Jack, or tasty cheese as preferred.
- Adjust seasoning carefully as bacon adds saltiness.
- Quiche tastes great served warm or at room temperature.
