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Perfect Holiday Quiche Lorraine Recipe with Crispy Bacon and Gruyère

Holiday Quiche Lorraine - featured image
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A comforting and nostalgic quiche featuring crispy bacon, nutty Gruyère cheese, and a buttery flaky crust, perfect for holiday brunches or cozy dinners.

Ingredients

Scale
  • 1 (9-inch) store-bought or homemade pie crust, chilled (butter-based recommended)
  • 8 ounces thick-cut bacon, diced
  • 1 ½ cups shredded Gruyère cheese (about 6 ounces)
  • 4 large eggs, room temperature
  • 1 cup heavy cream (240 ml)
  • ½ cup whole milk (120 ml)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • A pinch of freshly grated nutmeg (optional)
  • 1 small shallot, finely minced
  • 1 tablespoon unsalted butter (for sautéing shallot)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Roll out your chilled pie crust to fit the 9-inch pan. Press it gently into the pan, trimming any excess. Prick the bottom with a fork to prevent bubbling. Refrigerate while preparing the filling.
  3. Heat a skillet over medium heat. Add diced bacon and cook until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pan.
  4. Add butter to the bacon fat, then toss in minced shallot. Cook until soft and translucent, about 2-3 minutes. Remove from heat and set aside.
  5. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake another 5 minutes until golden.
  6. In a mixing bowl, whisk together eggs, heavy cream, whole milk, salt, pepper, and nutmeg until smooth. Add the sautéed shallots and mix gently.
  7. Sprinkle crispy bacon evenly over the baked crust, then layer the shredded Gruyère on top. Slowly pour the custard mixture over the filling, letting it settle naturally.
  8. Bake the quiche for 35-40 minutes, or until the custard is just set but still slightly jiggly in the center. The top should be golden and bubbly.
  9. Remove from oven and cool on a rack for at least 15 minutes before slicing.
  10. Slice into wedges and serve warm or at room temperature.

Notes

Cover edges with foil halfway through baking if they brown too fast. Do not overmix custard to avoid bubbles. Blind bake crust to prevent sogginess. Let quiche rest before slicing for cleaner cuts. For gluten-free, use gluten-free crust; for dairy-free, use vegan butter crust and coconut cream.

Nutrition

Keywords: quiche lorraine, holiday brunch, bacon quiche, gruyere cheese, savory pie, comfort food, easy quiche recipe

Find it online: https://blingbite.com/perfect-holiday-quiche-lorraine-recipe-with-crispy-bacon-and-gruy-e-re/