Name: Quiche Lorraine
Yield: 6
Cuisine: France
Ingredients: 1 pie crust (9 inch / 23 cm), homemade or store-bought; 6 slices thick bacon, chopped; 3 eggs; 1 1/4 cups (300 ml) heavy cream; 1/2 cup (120 ml) whole milk; 1/4 tsp ground nutmeg; Salt and black pepper; 3/4 cup grated Gruyere (optional)

Where it comes from

This tart comes from the Lorraine region of northeastern France. The classic version is simple: eggs, cream and bacon, with no cheese in the most traditional recipes, though many cooks add some.

Explore the cuisine of France.

Recipe

Make Quiche Lorraine at home

Serves 6Time 1 hour 15 minutes

Ingredients

1 pie crust (9 inch / 23 cm), homemade or store-bought
6 slices thick bacon, chopped
3 eggs
1 1/4 cups (300 ml) heavy cream
1/2 cup (120 ml) whole milk
1/4 tsp ground nutmeg
Salt and black pepper
3/4 cup grated Gruyere (optional)

How it's made

Heat the oven to 375 F (190 C). Fit the crust into a tart pan and prick the base.
Line with parchment and baking weights and blind-bake 15 minutes; remove the weights and bake 5 minutes more.
Fry the bacon until crisp and drain it on paper towels.
Scatter the bacon and cheese in the crust.
Whisk eggs, cream, milk, nutmeg, salt and pepper until smooth.
Pour the custard over the filling and bake 30 to 35 minutes until set with a slight wobble in the center.
Cool 10 minutes before slicing.