Quiche Lorraine

A simple, satisfying favorite.

Why You'll Love This Recipe

• Brunch showpiece worth the effort.
• Make-ahead-friendly — better the next day.
• Silky custard, crispy crust, smoky bacon.
• Bistro classic at home.
• Equally good cold or warm.

Ingredient Notes

• Gruyère is the traditional cheese — nutty and excellent melt.
• All-butter crust is non-negotiable for flavor and flake.
• Heavy cream + whole milk gives the right richness.

Ingredient Substitutions

• Swiss or fontina in place of Gruyère.
• Pancetta or ham for bacon.
• Caramelized onions for sweeter depth.

Equipment Needed

• 9-inch deep pie dish
• Skillet
• Whisk
• Mixing bowl
• Pie weights or dried beans

Prep Tips

• Use a deep pie dish so the custard has room.
• Cool cooked bacon/onion before adding so they don't melt cheese in advance.

Instructions

1. 1

   Gather and prep: 1 large egg, 1 bacon, 1 cup shredded cheese, 1 cup heavy cream, 1 medium onion, diced, 1 pie crust, 1 tsp salt, 1/2 tsp black pepper. dice the onion, and shred the cheese before you start cooking.

2. 2

   Blind bake crust 15 min.

3. 3

   Cook bacon and onion.

4. 4

   Whisk eggs, cream, salt.

5. 5

   Fill crust with bacon, cheese, custard.

6. 6

   Bake 350°F 35 min.

Artsi Pro Tips

• Partially blind-baking the crust prevents a soggy bottom.
• Pull when the center still jiggles — carryover finishes the custard.
• Rest 20 minutes — slicing too early collapses the texture.

Common Mistakes

• Skipping the blind bake — soggy crust.
• Overbaking past 175°F — curdled custard.
• Slicing hot — sloppy pieces.

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