Description
A classic French-inspired Quiche Lorraine-style savory tart made with a silky egg custard, savory meat, and optional Gruyère cheese baked in a crisp, buttery pastry crust. Elegant yet comforting, perfect for any meal of the day.
Ingredients
- 1 pie crust (homemade or store-bought)
- 4 large eggs
- 1 cup heavy cream (or 3/4 cup crème fraîche mixed with 1/4 cup milk)
- 6 slices beef bacon or turkey bacon, chopped
- 1 cup shredded Gruyère cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg
Instructions
- Preheat the oven to 175–180°C (350°F).
- Roll out the pie dough and fit it into a 9-inch tart or pie pan. Prick the bottom with a fork and blind-bake until lightly golden.
- Cook the chopped beef or turkey bacon in a skillet over medium heat until browned and crisp. Drain on paper towels.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until smooth.
- Spread the cooked meat evenly over the pre-baked crust. Sprinkle with Gruyère cheese if using.
- Pour the custard mixture evenly over the filling.
- Bake for 35–45 minutes, or until the edges are set and the center has a slight jiggle.
- Remove from the oven and allow to cool slightly before slicing and serving.
Notes
- Blind-baking the crust helps prevent sogginess.
- The quiche tastes great warm, at room temperature, or chilled.
- You can substitute chicken for the bacon if preferred.
- Mini quiches can be made using a muffin tin with reduced baking time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 2g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 160mg
