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Christmas Morning Quiche Lorraine

Christmas morning quiche Lorraine bakes bacon and Gruyère into a rich, creamy egg filling in a flaky crust. Blind-baking the crust first helps it stay crisp beneath the just-set center.
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Prep Time 15 minutes
Cook Time 1 hour 11 minutes
Chilling and resting 30 minutes
Total Time 1 hour 56 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: French
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust refrigerated, 9-inch
For the filling
  • 6 oz bacon chopped
  • 1 cup Gruyère cheese shredded
  • 4 eggs large
  • 1.5 cups heavy cream
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg

Equipment

  • 1 9-inch pie plate
  • 1 skillet

Method
 

Prepare the crust
  1. Heat the oven to 375°F.
  2. Fit the pie crust into a 9-inch pie plate, folding and crimping the edge; chill for 15 minutes.
  3. Line the crust with parchment and fill with pie weights or dried beans.
  4. Bake for 15 minutes.
  5. Remove the parchment and weights.
  6. Bake for 5 to 8 minutes, until the bottom looks dry.
Fill and bake the quiche
  1. Cook the bacon in a skillet over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
  2. Drain the bacon on paper towels.
  3. Scatter the bacon and Gruyère over the crust.
  4. Whisk the eggs, heavy cream, salt, pepper, and nutmeg together.
  5. Pour the mixture into the crust.
  6. Bake at 375°F for 35 to 45 minutes, until the center is just set and reaches 160°F.
  7. Let the quiche rest for 15 minutes before slicing.

Notes

For a creamy filling with a crisp base, let the crust bake until its bottom looks dry and remove the quiche when the center is just set at 160°F. Refrigerate leftovers for 3 to 4 days; freeze yes, for up to 2 months. For a gluten-free option, use a gluten-free 9-inch pie crust.