Quiche Lorraine
A classic french egg tart with bacon or ham and gruyere cheese in a flaky pie crust
Equipment
- 1 large deep dish pie plate *omit if using store bought crust in aluminum foil pie plate
Ingredients
- 1 pre made pie crust (homemade or storebought)
- 6 lg eggs * see notes
- 1 cup heavy whipping cream
- ½ cup whole milk
- 1 cup shredded gruyere cheese (or swiss)
- 3 slices crispy cooked bacon diced, or ham diced
- ½ large onion, diced
- ⅓ tsp Salt & Pepper (each)
- pinch fresh nutmeg
Instructions
- preheat oven to 350℉ to blind bake your pie crust. This is to prevent the filling from making the crust soggy
- Once preheated, line the crust with parchment paper or foil and fill with pie weights or raw beans of any variety
- Place pie crust in preheated oven and bake for 20 minutes until lightly browned
- While the crust is baking, prepare your filling
- cook and dice the bacon if using, or dice the ham
- dice the onion and precook in a saute pan until translucent, set aside
- In a large bowl combine the 6 lg eggs, 1 cup heavy whipping cream, ½ cup whole milk, ⅓ tsp Salt & Pepper (each), and pinch fresh nutmeg
- Whisk to combine
- Once the crust is baked remove from the oven and let it cool. Add the onions, ham or bacon and cheese, then pour the egg and cream mixture over the fillings, be careful not to overfill as the filling will rise when cooking, then fall again.
- Place the pie plate on a sheet pan and put in the oven and bake for 45 minutes then test for doneness.
- The pie should be a little loose in the center but not too jiggly. If it needs more time (depending on the depth of your pie tin it could take up to an additional 10-15 minutes), give it extra time and check every 5 minutes. Once its golden on top and not too loose, remove and set aside to cool for at least 15 minutes before cutting. You can insert a knife in the center and if it comes out mostly clean it is done.
Notes
I find that 4 eggs per 1 cup of milk/cream is the perfect amount and yields a wonderful quiche. Since this recipe is for a deeper pie I used 6 eggs and 1 1/2 cups of milk/cream.
If you are making scratch pie crust, once you line the pie plate, chill it for 30 minutes before blind baking, this will reduce the shrinkage.