→ HOW TO MAKE IT
① PREPARE THE CRUST
Preheat your oven to 375°F.
Place the pie crust in a 9-inch pie dish and gently press it into place. Prick the bottom lightly with a fork.
For an especially crisp crust, blind-bake it for about 10 minutes before filling.
② COOK THE BACON
Cook the bacon until crisp. Drain on paper towels, then crumble into small pieces.
③ BUILD THE FILLING
Sprinkle the bacon and shredded cheese evenly over the crust.
In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
④ POUR & BAKE
Pour the egg mixture over the bacon and cheese.
Carefully transfer to the oven and bake for 35–45 minutes, or until the center is just set and the top is lightly golden.
⑤ LET IT REST
Remove from the oven and let the quiche rest for 10–15 minutes before slicing.
That little bit of patience helps the filling set beautifully.
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✧ MAKE IT YOUR OWN
→ Add sautéed onions for extra flavor.
→ Try sharp cheddar instead of Swiss.
→ Add fresh spinach for a vegetable twist.
→ Stir in sautéed mushrooms.
→ Use ham instead of bacon.
→ Add a pinch of cayenne for a subtle kick.
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★ A LITTLE TIP
Don't overbake your quiche.
The center should have just a slight wobble when you take it from the oven. It will continue cooking and firming up as it rests.
Overbaking can turn that beautiful creamy filling dry and rubbery.
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♥ A CLASSIC THAT NEVER GOES OUT OF STYLE
Some recipes don't need reinventing.
Quiche Lorraine is one of those dishes that proves simple ingredients can create something truly special.
Crisp bacon. Silky custard. Melty cheese. Flaky pastry.
That combination has been winning people over for a very long time.
Serve it with a simple green salad and a cup of coffee, and you've got a meal that feels both comforting and a little bit fancy.
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💬 YOUR TURN!
How do you like your quiche?
BACON • HAM • MUSHROOMS • SPINACH • EXTRA CHEESE
Or are you a classic Quiche Lorraine purist?
Tell me below ↓
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Thank you for spending a little time with us today. ❤️
✍️ Written with care by BASSMA EL-HAZIBI
