Quiche Lorraine with Bacon and Gruyère
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Smoky bacon, nutty Gruyère and a custard that barely wobbles, all in a crust that stays crisp. Bake it low, give it fifteen minutes to settle, and bring it to the table while the coffee is still hot.
The short version
Blind-bake a 9-inch crust at 400°F, seal it with egg yolk, fill with bacon and Gruyère, pour in a cream and egg custard, and bake at 325°F for 40 to 50 minutes until the center barely wobbles. Rest 15 minutes.
What makes ours better
the tricks Nonna pretends she never taught me
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Blind-bake the crust and seal it. Baking the shell first and brushing it with egg yolk makes a waterproof layer, so the custard never soaks into the pastry and the bottom stays crisp.
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Bake in a low oven. At 325°F the custard sets gently. A hotter oven curdles the eggs, which gives you a rubbery, weepy filling with holes in it.
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Use cream plus a little milk. All cream is heavy and tastes rich but flat. Mixing in some milk keeps the custard silky and lighter.
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Add a pinch of nutmeg. It's the old French trick. You won't taste nutmeg, just a warmer, rounder custard.
What you need
the cast, in order of appearance
- 9-inch pie crust1 each
- Egg yolk1 large
- Thick-cut bacon6 ounces
- Shredded Gruyère1 cup
- Heavy cream1 cup
- Whole milk½ cup
- Ground nutmeg1 pinch
Crust
Filling
yes, all of the butter
Steps
deep breath. you’ve got this.
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Blind-bake the crust
Heat the oven to 400°F with a rack in the lower third. Fit the dough into a 9-inch pie plate, trim and crimp the edge, and prick the bottom with a fork. Line with parchment, fill with pie weights or dried beans, set the plate on a baking sheet, and bake 15 minutes.
About 15 min. Cook mode has a timer for this step.
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Seal the crust
Lift out the parchment and weights. Brush the bottom and sides with the beaten egg yolk and bake 4 to 5 minutes more, until the crust looks dry and pale gold. Reduce the oven to 325°F.
If the crust cracks, press a bit of raw dough or a flour-and-water paste into the crack. Leaks are what make a soggy bottom.
About 5 min. Cook mode has a timer for this step.
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Cook the bacon
Cook the bacon in a skillet over medium heat for 8 to 10 minutes, stirring now and then, until browned and mostly crisp. Drain on paper towels.
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Fill the shell
Sprinkle half the bacon in the crust, then all the Gruyère, then the rest of the bacon.
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Whisk the custard
Whisk the eggs in a large measuring cup or bowl until no streaks remain. Whisk in the cream, milk, salt, pepper and nutmeg. Pour it carefully over the filling. The custard should reach just below the rim.
Set the pie plate on the oven rack first and pour the custard in there. It sloshes less on the way in.
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Bake low and slow
Bake 40 to 50 minutes. It's done when the edges are puffed and set, the top is lightly golden, and the center barely jiggles like gelatin when you nudge the pan. The center will firm up as it rests.
About 45 min. Cook mode has a timer for this step.
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Rest before slicing
Let the quiche stand for at least 15 minutes. Sprinkle with chives, then cut into wedges. Serve warm or at room temperature.
Good to know
things I learned the hard way, so you can skip that part
- Traditional Lorraine has no cheese. Add the Gruyère for a nuttier, richer slice, or leave it out and use a little less salt.
- For other fillings, use 1½ cups total of cooked, well-drained vegetables or meat, such as sautéed mushrooms, spinach squeezed dry, or leeks. Wet fillings make a watery quiche.
- A store-bought deep-dish crust works if you blind-bake it the same way. If it's 2 inches deep, you may have a bit of custard left over.
- Storage. Fridge, 3 days, covered. Freeze baked and cooled, up to 3 months; thaw overnight in the fridge. Reheat covered with foil at 300°F for 20 to 30 minutes.
Questions, answered
the questions my cousins text me
Do I have to blind-bake the crust for quiche?
Yes, for a crisp bottom. A raw crust under a wet custard stays pale and soft. Blind-baking and brushing with egg yolk takes about 20 minutes and is worth it.
Why is my quiche watery or weeping?
Wet fillings, an oven that's too hot, or overbaking. Cook and drain fillings first, bake at 325°F, and pull it when the center still wobbles a bit.
How do I know when quiche is done?
The edges are set and puffed and the center jiggles slightly, like gelatin, not like liquid. A knife inserted halfway between the center and the edge should come out clean.
Can I make quiche ahead of time?
Yes. Bake it a day ahead, cool, cover and refrigerate. Reheat in a 300°F oven for 20 to 30 minutes. It's good at room temperature too.
Can I use milk or half-and-half only?
Yes, but the custard is less rich. For a lighter quiche, use 1½ cups half-and-half in place of the cream and milk, and check it a few minutes early.
Can I make quiche without a crust?
Grease the pie plate well, add the filling and custard, and bake at 325°F for 30 to 35 minutes. It slices like a crustless frittata.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
be honest. I can take it. probably.
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Published October 28, 2026.