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Quiche Lorraine Recipe: Easy Fluffy Brunch for Easter Centerpiece

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This fluffy Quiche Lorraine features a silky custard, crisp bacon, nutty Gruyère cheese, and a buttery, golden crust. It’s the perfect centerpiece for Easter brunch or any special gathering, and comes together easily with simple ingredients.

Ingredients

Scale
  • 1 9-inch pie crust, homemade or store-bought (thawed if frozen)
  • 6 large eggs, room temperature
  • 1 1/4 cups heavy cream
  • 1 cup whole milk
  • 6 oz thick-cut bacon, diced
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 small yellow onion, finely chopped
  • 1/4 tsp freshly grated nutmeg (optional)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1–2 tbsp chopped fresh chives or parsley (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Thaw and unroll pie crust into a 9-inch pie dish. Press into corners and crimp edges. Prick base with a fork.
  2. Line crust with parchment paper and fill with pie weights, beans, or rice. Bake for 15 minutes. Remove parchment and weights, then bake for another 8-10 minutes until lightly golden. Set aside to cool slightly.
  3. While crust bakes, cook diced bacon in a medium skillet over medium heat until crispy (about 8 minutes). Drain on paper towels. Pour out excess fat, leaving about 1 tablespoon in the pan. Add onions and cook for 2-3 minutes until soft and translucent.
  4. In a large bowl, combine eggs, heavy cream, and milk. Beat with a hand mixer or whisk for 1-2 minutes until smooth and slightly frothy. Stir in salt, pepper, and nutmeg.
  5. Sprinkle bacon, onions, and Gruyère evenly in the baked crust. Pour egg mixture over the top, pausing to let it settle. Tap pie dish gently to pop air bubbles.
  6. Place quiche on a baking sheet and bake on center rack for 35-40 minutes. Edges should puff, center should look just set with a slight jiggle, and top should be golden. Tent with foil if crust browns too quickly.
  7. Remove from oven and let rest at least 15-20 minutes before slicing. Sprinkle with fresh chives or parsley if desired.
  8. Slice with a sharp knife and serve warm, at room temperature, or chilled.

Notes

Blind baking the crust is essential for a crisp bottom. For a vegetarian version, swap bacon for sautéed mushrooms or spinach. Use gluten-free pie crust for gluten-free adaptation. Quiche can be made ahead and reheated. Let rest before slicing for best texture. Cheese and milk can be swapped for alternatives as needed.

Nutrition

Keywords: Quiche Lorraine, Easter brunch, fluffy quiche, bacon quiche, Gruyère, brunch centerpiece, French quiche, easy quiche recipe

Find it online: https://hungermind.com/quiche-lorraine-recipe-easy-fluffy-brunch-for-easter-centerpiece/