French Quiche Lorraine (Bacon and Cheese Tart)
A classic French tart with crisp pastry, smoky bacon, Gruyere, and silky egg custard.
Equipment
- 9-inch tart pan
- Rolling Pin
- Mixing bowl
- Baking weights
Ingredients
Crust and Filling
- 1 whole 9-inch pie crust unbaked
- 6 oz bacon, diced
- 1 cup Gruyere, grated
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
To Serve
- 4 cups mixed green salad
- 2 tbsp Dijon vinaigrette
Instructions
Blind-Bake the Crust:
- Heat the oven to 375°F (190°C). Fit the crust into a 9-inch tart pan, prick the base, line with parchment, and fill with baking weights.
- Bake for 15 minutes. Remove the weights and bake for 5 minutes more, then cool slightly.
Make the Filling:
- Cook the bacon in a skillet over medium heat for 6 minutes until browned. Drain and cool.
- Whisk the eggs, cream, milk, salt, pepper, and nutmeg until smooth. Stir in the bacon and Gruyere.
Bake and Serve:
- Pour the filling into the crust. Bake for 30 to 35 minutes until golden and just set with a slight wobble in the center.
- Rest for 15 minutes, slice, and serve with dressed greens.
Notes
- Cool the bacon before adding it to the custard.
- Do not overbake or the custard may become grainy.
Nutrition
Calories: 420kcalCarbohydrates: 24gProtein: 16gFat: 29gSaturated Fat: 15gCholesterol: 185mgSodium: 650mgFiber: 2gSugar: 3g