Bacon Gruyere Quiche Lorraine
A buttery homemade crust filled with a bacon, Gruyere, egg, and cream custard and baked until golden and set.
Equipment
- Nine inch pie pan
- Rolling Pin
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 cup all purpose flour plus 1/4 cup more
- ½ tsp salt
- ½ cup cold unsalted butter diced
- 3 tbsp ice water
- 4 large eggs
- 1 cup heavy cream
- 1 cup cooked bacon crumbled
- 1 cup grated Gruyere cheese about 4 ounces
- ¼ tsp black pepper
- 1 pinch ground nutmeg
Instructions
Cooking
- Dough. Cut the butter into the flour and salt, stir in the ice water, and chill 30 minutes.
- Shape. Roll the dough into a 9 inch pie pan and prick the bottom.
- Blind bake. Bake at 375 degrees F for 10 minutes.
- Fill. Add the bacon and Gruyere, then pour in the whisked eggs, cream, pepper, and nutmeg.
- Bake. Bake 35 to 40 minutes until set and golden, then cool 10 minutes.
Notes
Substitutions: Swiss or white cheddar can replace the Gruyere, and a store bought deep dish crust saves time.
Tips: Keep the butter cold and let the bacon cool before adding it to the crust.
Storage: Refrigerate for up to 3 days or freeze slices for up to 1 month.
Nutrition is calculated for 1 of 6 slices and is an estimate.