French custard tart with bacon and Swiss cheese in flaky crust. Quiche Lorraine.
Ingredients
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Measurement units
- pie crust (homemade or store-bought)
- thick-cut bacon, diced
- Gruyère cheese, shredded
- large eggs
- heavy cream
- freshly grated nutmeg
- salt
- white pepper
Ingredients
Scale
Measurement units
- pie crust (homemade or store-bought)
- thick-cut bacon, diced
- Gruyère cheese, shredded
- large eggs
- heavy cream
- freshly grated nutmeg
- salt
- white pepper
Instructions
Blind bake crust
Blind bake crust
Crisp the bacon
Crisp the bacon
Make the custard
Make the custard
Assemble and bake
Assemble and bake
Tomorrow's Meal
Crispy Quiche Lorraine Wedges with Salad
Cold quiche sliced into wedges, pan-fried until the crust crisps and edges turn golden, served alongside fresh greens and mustard vinaigrette
You'll need to pick up:
Butter or oil for fryingMixed salad greensDijon mustardRed wine vinegarShallots
Quick overview:
- 1.Slice cold quiche into 6-8 wedges
- 2.Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming
- 3.Fry wedges 2-3 minutes per side until crust is golden and edges are crispy
- 4.Whisk together 1 tablespoon mustard, 2 tablespoons vinegar, minced shallot, salt, and pepper
- 5.Toss greens with vinaigrette and plate alongside warm quiche wedges
- 6.Serve immediately while crust is still crackling
Before you cook
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