# Classic Quiche Lorraine

Quiche Lorraine is a French classic: a buttery crust filled with smoky bacon, nutty Gruyere and a silky egg custard. It tastes rich but light, and it works for brunch, lunch or dinner.

Blind baking the crust and baking the quiche on a hot sheet pan keeps the bottom crisp, not soggy.

- Total time: 1 h 25 min (prep 30 min, cook 55 min)
- Serves: 6
- Per serving (estimated): 470 kcal, 17 g protein
- Cuisine: French. Category: Breakfast.

## Ingredients

- 1 prepared 9 inch (23 cm) pie crust, or homemade
- 200 g thick bacon, diced
- 120 g Gruyere cheese, grated
- 4 eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1 pinch nutmeg
- 1/4 tsp black pepper
- 1 tbsp chives, chopped

## Method

1. Heat the oven to 375°F (190°C) with a baking sheet on the middle rack.
2. Fit the crust into a 9 inch (23 cm) pie dish, prick the base with a fork and line with parchment filled with pie weights or dried beans.
3. Blind bake for 15 minutes. Remove the parchment and weights and bake 5 more minutes, until the base looks dry and pale golden.
4. Cook the bacon in a skillet over medium heat for 6 to 8 minutes, until crisp, then drain on paper towels.
5. Scatter the bacon and Gruyere over the warm crust.
6. Whisk the eggs, cream, milk, salt, nutmeg and pepper until just blended, then pour into the crust.
7. Bake on the hot baking sheet for 30 to 35 minutes, until the edges are set and the center jiggles slightly like gelatin, reaching 165°F (74°C).
8. Cool for at least 20 minutes, then sprinkle with chives and slice.

## Why it works

- Blind baking sets and dries the crust before it meets the wet custard, which prevents a soggy base.
- A hot baking sheet under the dish gives the crust a burst of bottom heat.
- Mixing cream with milk gives a custard that is rich but sets tender and sliceable.
- Baking until just barely set leaves the center a touch wobbly, and carryover heat finishes it gently.
- Cooling for 20 minutes lets the custard firm up so slices stay neat.

## The science

- **Silky custard, not scrambled.** A custard of eggs and dairy thickens as egg proteins link up. Gentle heat creates a fine, smooth network. Too much heat tightens them into curds and squeezes out water, which gives a rubbery, weepy quiche with tiny holes.
- **Why a pre-baked crust stays crisp.** Raw pastry soaks up liquid from a wet filling before its starch and fat can set. Baking the crust first drives out moisture and firms the structure, so the custard sits on top instead of seeping in.

## Tips

- Pour the custard in with the dish on the oven rack to avoid spills.
- Shield the crust edge with foil if it browns too fast.
- Pull the quiche when the center still jiggles slightly; it will finish setting as it rests.

## Mistakes to avoid

- Skipping the blind bake gives a soggy crust, so pre-bake it.
- Overbaking makes the custard rubbery and cracked, so stop when the center wobbles slightly.
- Adding wet fillings such as raw mushrooms waters down the custard, so cook them first.

## Variations and swaps

- Quiche Florentine: swap the bacon for wilted, squeezed spinach.
- Mushroom and Gruyere: add sauteed mushrooms and caramelized onions.
- Smoked salmon and dill quiche with a little goat cheese.
- Swap Gruyere for Swiss or sharp cheddar for a similar melty bite.
- Swap heavy cream for half-and-half for a lighter, slightly less rich custard.
- Swap bacon for diced ham; it is leaner and milder.

## Storage

Refrigerate leftover quiche for up to 4 days. Reheat slices in a 325°F (165°C) oven for 15 minutes, until they reach 165°F (74°C). You can also freeze baked slices for 2 months.

## FAQ

**How do I keep quiche from getting a soggy bottom?**

Blind bake the crust until it looks dry and pale golden, and bake the quiche on a preheated baking sheet. This gives the base a head start and keeps the custard from soaking in.

**How do I know when quiche is done?**

The edges are set and the center jiggles slightly like gelatin. A thermometer in the center should read 165°F (74°C), and a knife should come out nearly clean.

**Can I make quiche Lorraine ahead?**

Yes. Bake it fully, cool it and refrigerate for up to 2 days. Reheat in a 325°F (165°C) oven until hot throughout.

**Is real quiche Lorraine made with cheese?**

The oldest version used only bacon, eggs and cream. Many modern recipes add Gruyere, which is delicious and widely accepted.

**Can I use a store-bought crust?**

Yes, a refrigerated or frozen deep-dish crust works well. Still blind bake it so it stays crisp under the custard.

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Source: https://cookingscientist.com/recipes/quiche-lorraine (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846