How to Make Quiche Lorraine with Bacon and Gruyère

If you’re searching for a dish that perfectly balances savory richness and comforting textures, look no further than Quiche Lorraine with Bacon and Gruyère. This classic French quiche offers a flaky, buttery crust filled with a luscious custard, smoky bacon, and nutty Gruyère cheese, creating an irresistible combination that’s perfect for brunch, lunch, or a cozy dinner. Whether you’re a seasoned cook or a kitchen newbie, learning how to make Quiche Lorraine with Bacon and Gruyère is a delightful culinary adventure that results in a crowd-pleaser every time.

Why You’ll Love This Recipe

• Timeless Flavor Combination: The smoky bacon and creamy Gruyère meld beautifully, delivering a classic taste with every bite.
• Versatile Meal Option: Quiche Lorraine with Bacon and Gruyère works wonderfully for breakfast, brunch, lunch, or even a light dinner.
• Simple Ingredients: Made with common pantry items, this recipe is approachable yet impressive.
• Make-Ahead Friendly: You can prepare it in advance, making it a perfect dish for gatherings or busy weekdays.
• Customizable Base: It’s easy to tailor with your favorite herbs, veggies, or cheeses to suit any taste.

Ingredients You’ll Need

Each component in Quiche Lorraine with Bacon and Gruyère plays a crucial role in the final taste and texture. From the crisp crust to the creamy filling, these ingredients come together to create a balanced and flavorful dish.

• Pie Crust: Use pre-made or homemade for a flaky, buttery foundation.
• Bacon: Adds smoky, savory depth and a satisfying crunch after cooking.
• Gruyère Cheese: A nutty, meltable cheese that enriches the custard filling.
• Eggs: The heart of the custard, binding all ingredients together.
• Heavy Cream: Creates a rich, silky texture in the quiche mixture.
• Milk: Lightens the custard just enough for creaminess without heaviness.
• Salt and Pepper: Essential for seasoning and enhancing natural flavors.
• Nutmeg (optional): Adds a subtle warm spice that complements the custard.

Variations for Quiche Lorraine with Bacon and Gruyère

This recipe is wonderfully flexible, inviting you to tweak it however you please to match your preferences or dietary needs. Here are some tasty ideas to get creative with your quiche.

• Vegetarian Version: Swap bacon for sautéed mushrooms or smoky roasted peppers.
• Cheese Swap: Use Emmental, Comté, or sharp cheddar instead of Gruyère for a different flavor profile.
• Herb Infusion: Add fresh thyme, chives, or tarragon for a herbal brightness.
• Crustless Option: Skip the crust entirely for a gluten-free or lighter quiche.
• Spicy Kick: Incorporate a pinch of cayenne pepper or red pepper flakes to add heat.

How to Make Quiche Lorraine with Bacon and Gruyère

Step 1: Prepare the Pie Crust

Start by rolling out your pie crust into a 9-inch tart pan or pie dish. Press the dough firmly along the edges and poke the bottom a few times with a fork to prevent bubbling. Chill it in the fridge for 15 minutes to maintain its shape during baking.

Step 2: Blind Bake the Crust

Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes, then remove the weights and bake for an additional 5 minutes until the crust is just set and lightly golden. This prevents sogginess later when adding the custard.

Step 3: Cook the Bacon

While the crust is baking, cook 6-8 strips of bacon over medium heat until crisp. Drain on paper towels, then chop into bite-sized pieces. The bacon’s smoky saltiness is a key flavor in the quiche.

Step 4: Grate the Gruyère

Grate about 1-1.5 cups of Gruyère cheese. Its meltiness and nutty flavor will enrich the custard beautifully.

Step 5: Make the Custard Filling

In a large mixing bowl, whisk together 3 whole eggs, 1 cup heavy cream, 1/2 cup milk, salt, pepper, and a pinch of nutmeg if using. Make sure the mixture is smooth and combined well to create that silky custard texture.

Step 6: Assemble the Quiche

Evenly spread the bacon over the blind-baked crust, then sprinkle with the grated Gruyère. Carefully pour the egg and cream mixture over the top, filling the pan without overflowing.

Step 7: Bake to Perfection

Bake the quiche at 350°F (175°C) for 30-35 minutes until the custard is set but still slightly jiggly in the center. The top should be lightly golden and the filling creamy.

Step 8: Cool Before Serving

Let the quiche rest for 10-15 minutes before slicing. This allows it to firm up and makes serving easier, plus it lets those flavors deeply meld together.

Pro Tips for Making Quiche Lorraine with Bacon and Gruyère

• Use Cold Ingredients: Keep your eggs and dairy chilled to create a smooth custard and prevent toughness.
• Don’t Overfill the Crust: Leave some space to avoid spillover and ensure even baking.
• Pre-cook Bacon and Veggies: This prevents excess moisture from sogging the crust.
• Blind Bake the Crust: Crucial for a crisp base that holds up to custard filling.
• Let It Rest: Cooling stabilizes the filling and enhances flavor development.

How to Serve Quiche Lorraine with Bacon and Gruyère

Garnishes

Fresh herbs like parsley, chives, or thyme sprinkled on top add a bright note and beautiful color contrast that make the quiche even more inviting.

Side Dishes

Pair your quiche with a fresh green salad tossed in a lemon vinaigrette or serve alongside roasted seasonal vegetables for a complete meal.

Creative Ways to Present

Cut the quiche into small, elegant wedges for brunch buffets or festive gatherings, or serve individual mini quiches made in muffin tins for charming portions.

Make Ahead and Storage

Storing Leftovers

Wrap leftover quiche tightly with plastic wrap or place in an airtight container and refrigerate for up to 3 days to maintain freshness.

Freezing

Quiche Lorraine with Bacon and Gruyère freezes well. Wrap cooled pieces in foil and a freezer bag, then freeze for up to 2 months. Thaw overnight before reheating.

Reheating

Reheat slices in a preheated 350°F (175°C) oven for 10-15 minutes until warmed through to keep the crust crisp and the filling creamy.

FAQs

Can I use a store-bought pie crust for this recipe?

Absolutely. Using a high-quality store-bought crust saves time and still delivers delicious results, especially when blind baked properly.

Is it possible to make this quiche gluten-free?

Yes! Simply substitute the regular pie crust with a gluten-free version or make a crustless quiche by skipping the base entirely.

Can I prepare Quiche Lorraine with Bacon and Gruyère in advance?

Definitely. You can assemble the quiche up to a day ahead and keep it refrigerated before baking or bake it ahead and reheat it before serving.

What can I use if I don’t have Gruyère cheese?

Gruyère’s nutty flavor is unique, but you can use Emmental, Comté, or even a mild Swiss cheese as great substitutes.

How do I know when the quiche is done baking?

The quiche should be lightly golden on top, and the custard should feel set with a slight jiggle in the center when gently shaken.

Final Thoughts

Quiche Lorraine with Bacon and Gruyère is a beloved classic that’s as comforting as it is elegant, making it a wonderful addition to any meal rotation. With its mix of simple ingredients and straightforward steps, it’s a recipe you’ll want to return to again and again. So go ahead, try this quiche today and watch it become a newfound favorite in your kitchen and on your table!

Related Posts

• Easy Cottage Cheese Fruit Bowls for Quick Snacks
• Quick Air Fryer French Toast Sticks Made Easy
• Quick Easy Instant Pot Egg Bites Variety Pack Ideas

Print