Quick Quiche Lorraine

Name: Quick Quiche Lorraine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 piece pre-made pie crust, 9-inch (thawed if frozen); 6 slice thick-cut bacon, chopped into bite-sized pieces; 1 cup Gruyère cheese, freshly shredded; 4 large large eggs; 1 cup heavy cream; 0.25 tsp fine sea salt; 0.13 tsp freshly ground black pepper; 0.13 tsp freshly grated nutmeg

Classic Quiche Lorraine — Bacon and Gruyère in Silky Custard

There's something deeply satisfying about a proper quiche — that moment when your fork breaks through the golden top into creamy custard studded with smoky bacon. This streamlined version delivers all the elegance of the French original without the fuss, perfect for brunch or a light dinner with salad.

FrenchBreakfastBrunchLunchDinnerQuick MealsBakingEggs

Prep15 min

Cook35 min

Total50 min

Servings6

Difficultyeasy

Nutrition

fat32g

carbs22g

protein18g

calories420

Ingredients

1 piecepre-made pie crust, 9-inch (thawed if frozen)
6 slicethick-cut bacon, chopped into bite-sized pieces
1 cupGruyère cheese, freshly shredded

custard

4 largelarge eggs
1 cupheavy cream
¼ tspfine sea salt
⅛ tspfreshly ground black pepper
⅛ tspfreshly grated nutmeg

Instructions

Heat your oven to 375°F. This temperature gives you the perfect balance — hot enough to set the custard without making it rubbery.
Press the pie crust gently into your 9-inch pie pan, making sure it sits snugly in the corners. Crimp the edges however you like — rustic pinches work just fine.
Cook the chopped bacon in a large skillet over medium heat, stirring occasionally until it's crispy and golden. Don't rush this — proper bacon fat rendering makes all the difference.
⏱ 8 min
Transfer the crispy bacon to paper towels and let it drain. You want the flavor without all the grease pooling in your quiche.
Whisk together the eggs, cream, salt, pepper, and nutmeg in a medium bowl until completely smooth. The mixture should be pale yellow and well combined — no streaks.
Scatter the drained bacon and shredded Gruyère evenly across the bottom of your crust. Keep it level so every slice gets an equal share of the good stuff.
Pour the custard mixture slowly over the bacon and cheese, letting it settle into all the gaps. The filling should come up to about three-quarters of the crust height.
Slide into the oven and bake until the center barely jiggles when you give the pan a gentle shake and the top is a beautiful golden brown. The custard should be set but still tender.
⏱ 35 min
Let the quiche rest on a cooling rack before slicing. This cooling time lets the custard firm up just enough to cut clean slices that won't fall apart on your plate.
⏱ 10 min