Entrée: France – Quiche Lorraine (Lorraine Quiche)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 9-inch (23 cm) pie crust, pre-baked
6 strips bacon, chopped
1 / 2 cup (50 g) shredded Gruyere cheese
3 large eggs
1 cup (240 ml) heavy cream
1 / 2 tsp (2.5 ml) salt
1 / 4 tsp (1.25 ml) freshly ground black pepper
Pinch of ground nutmeg

Show original ingredient measurements

1 9-inch (23 cm) pie crust, pre-baked
6 strips bacon, chopped
1 / 2 cup (50 g) shredded Gruyere cheese
3 large eggs
1 cup (240 ml) heavy cream
1 / 2 tsp salt
1 / 4 tsp freshly ground black pepper
Pinch of ground nutmeg

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, cook the bacon pieces until crisp. Drain on paper towels.
3. Spread the cooked bacon evenly over the pre-baked pie crust and sprinkle the shredded cheese on top.
4. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
5. Pour the egg mixture over the bacon and cheese in the pie crust.
6. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown.
7. Let cool slightly before slicing and serving warm.

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