Quiche au Fromage / Quiche Lorraine

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  • 1 mealy pie dough crust (recipe here)
  • 4 oz Gruyere cheese, grated
  • 2 Eggs
  • 1/2 cup heavy cream
  • 6 oz whole milk
  • 1/2 tsp salt
  • pinch white pepper
  • pinch nutmeg
  • Herbs: thyme and chives work well
  • Optional: 1/2 cup bacon cut into lardons, or diced ham, or diced pancetta


  1. Preheat oven to 375.
  2. Roll dough until it is 1/2 inch thick and line an 8 inch pie pan.
  3. Fill with pie weights (or dried beans or rice) and “blind bake” crust for about 15-20 minutes until it starts to brown lightly. Remove weights and bake another 2 minutes. Remove crust and let cool.
  4. In a bowl, whisk eggs, cream, milk, and white pepper and nutmeg until well incorporated.
  5. Sprinkle grated Gruyere and bacon/ham if using (for Quiche Lorraine) in the bottom of cooled pie shell.  Pour in egg/cream mixture.
  6. Bake at 375 for 20-30 minutes until the quiche is set (no longer jiggles in the middle and golden brown on top).

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

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