French

Quiche Lorraine (Bacon and Cheese Custard Tart)

Name: Quiche Lorraine (Bacon and Cheese Custard Tart)
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 9-inch pie crust (store-bought or homemade); 6 oz lardons (diced smoked bacon); 4 eggs; 1 cup heavy cream; 1/2 cup milk; 1 cup Gruyere cheese, grated; 1 pinch ground nutmeg; 1/2 tsp salt; 1/4 tsp black pepper

Colette @colette_lyon

Quiche Lorraine (Bacon and Cheese Custard Tart) is French home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

45 min Medium Low carb

Ingredients

Serves

The quantities follow this count.

1 9-inch pie crust (store-bought or homemade)
6 oz lardons (diced smoked bacon)
4 eggs
1 cup heavy cream
1/2 cup milk
1 cup Gruyere cheese, grated
1 pinch ground nutmeg
1/2 tsp salt
1/4 tsp black pepper

How to cook it

Preheat the oven to 375 F and fit the pie crust into a 9-inch tart pan, pressing it up the sides.
Cook the lardons in a skillet over medium heat until golden and much of the fat has rendered, about 6 minutes, then drain on paper towels.
Whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until smooth.
Scatter the lardons and half the Gruyere over the crust, pour the egg mixture on top, and scatter the remaining cheese over it.
Bake for 35 to 40 minutes, until puffed and set with a light golden top and only a slight jiggle in the center.
Let the quiche cool for 10 minutes before slicing and serving.

Watch how to cook Quiche Lorraine (Bacon and Cheese Custard Tart)

Someone making it start to finish, so you can see what the steps look like.

Quiche lorraine facile Play the video

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Quiche Lorraine (Bacon and Cheese Custard Tart), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
  
  40 min
Something cool and fresh
- Betteraves Vinaigrette (Beetroot with Mustard Vinaigrette)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Quiche Lorraine (Bacon and Cheese Custard Tart) carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.

Every tracked allergen in Quiche Lorraine (Bacon and Cheese Custard Tart)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Gluten	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Shellfish	No
Eggs	Yes	Baguette Tradition au Beurre (Fresh Tradition Baguette with Butter)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 550 kcal
Protein: 19 g
Carbs: 18 g
Fat: 45 g
Fiber: 1 g
Sugar: 3 g
Sodium: 780 mg
Saturated fat: 22 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Quiche Lorraine (Bacon and Cheese Custard Tart) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.