Quiche Lorraine With Bacon and Gruyère

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 12/16/21
Quiche Lorraine With Bacon and Gruyere

The Spruce / Tara Omidvar
Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 8 servings
Yield: 1 quiche
Nutrition Facts (per serving)
317 Calories
20g Fat
22g Carbs
12g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 317
% Daily Value*
Total Fat 20g 26%
Saturated Fat 8g 39%
Cholesterol 114mg 38%
Sodium 611mg 27%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 12g
Vitamin C 0mg 0%
Calcium 166mg 13%
Iron 2mg 9%
Potassium 119mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Quiche Lorraine is a rich egg pie that hails from the mountainous region of Lorraine in northern France. Popularly served as a starter, it's also sufficient for a filling meal in itself and is regularly served for breakfast or brunch. Over the years, quiche Lorraine has been adapted from a humble custard and bacon pie to the substantial cheese, bacon, and egg creation that it is known as today.

Making any quiche at home can be intimidating if it's one of your first attempts, but it doesn't have to be that way. This quiche Lorraine recipe breaks it down, walking you through the dish step-by-step to demonstrate just how straightforward a delicious egg custard is to make. It begins with a layer of crumbled bacon inside the unbaked pastry. It is then topped with a beaten mixture of eggs, half-and-half, and simple seasonings, and it's finished off with the nutty taste of shredded Gruyère cheese. Pop it in the oven, and within an hour, you'll have a tasty dish ready for the table.

For the pie dough, you can either buy it frozen or make it from scratch. Shortcrust pastry is traditionally used for quiche Lorraine because it bakes to a crumbly texture that's perfect for savory dishes. It's made with nothing more than flour, salt, butter, and a touch of cold water. If it's frozen, let it thaw completely before using. You'll also want to use a deep-dish pie plate for this recipe to ensure it holds all of the filling.

Serve the quiche Lorraine with your favorite potato side dish and crusty bread. It also goes well with a fresh green salad and sautéed veggies. For brunch, mix up a fruit salad and enjoy the light meal with mimosas.

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Ingredients

  • 1 layer pastry dough

  • 4 slices cooked bacon, crumbled

  • 4 large eggs

  • 1 cup half-and-half

  • 1/4 teaspoon salt

  • 1/8 teaspoon white pepper

  • 1/8 teaspoon freshly grated nutmeg

  • 1 cup shredded Gruyère cheese

Steps to Make It

  1. Gather the ingredients.

    Quiche Lorraine With Bacon and Gruyere ingredients

    The Spruce / Tara Omidvar

  2. Preheat the oven to 375 F. Meanwhile, fit the pastry into a deep-dish pie pan.

    pastry in a baking dish

    The Spruce / Tara Omidvar

  3. Sprinkle the bacon onto the bottom layer of the pastry.

    bacon in a baking dish with pastry

    The Spruce / Tara Omidvar

  4. Beat together the eggs, half-and-half, salt, white pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese.

    quiche mixture and cheese inside the pastry

    The Spruce / Tara Omidvar

  5. Bake the quiche for 45 to 50 minutes, until the eggs are set in the middle. Cool slightly before serving.

    Quiche Lorraine With Bacon and Gruyere

    The Spruce / Tara Omidvar

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