Irresistibly Creamy Quiche Lorraine for Weekend Brunch Bliss
This Creamy Quiche Lorraine offers a luscious blend of Gruyere cheese and smoky bacon, perfect for brunch.
Equipment
- Oven
- Skillet
- Mixing bowl
- Whisk
- - Pie dish
Ingredients
For the Crust
- 1 crust Homemade Quiche Crust Substitute with shortcrust pastry or pie shell.
- 1 tbsp Butter Kerrygold unsalted butter is preferred.
For the Filling
- 2 oz Cooked Bacon Crumble and ensure it is crispy.
- 1/2 Onion Diced into 1/4-inch pieces.
- 1 clove Garlic Minced.
- 8-10 slices Bacon Chopped and ensure properly cooked.
- 1.25 cups Heavy Cream Can be replaced with half and half.
- 4 Eggs Use room temperature eggs.
- Salt
- Black Pepper Freshly ground preferred.
- 1.25 cups Gruyere Cheese Finely grated, substitute with Swiss cheese if necessary.
Instructions
Recipe Steps
- Preheat your oven to 200°C/390°F (or 180°C/350°F for fan/convection).
- If making a homemade crust, blind bake it for 10-15 minutes until set.
- In a skillet, melt the butter over medium heat. Sauté the diced onion and minced garlic for 2-3 minutes, then add the chopped bacon. Cook for an additional 5-7 minutes until crispy.
- In a large bowl, whisk together the heavy cream, room temperature eggs, salt, and black pepper until smooth. Gently stir in the finely grated Gruyere cheese.
- Evenly spread the cooled bacon and onion mixture in the crust, then carefully pour the creamy custard over the top.
- Bake for 35-40 minutes until the edges are set while the center remains slightly jiggly.
- Let the quiche rest for 10-20 minutes before slicing.
Notes
This quiche is versatile; feel free to add different cheeses or vegetables to personalize it.