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Creamy Quiche Lorraine Recipe with Gruyère and Fresh Herbs

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This Creamy Quiche Lorraine features a golden, flaky crust filled with a rich custard of eggs, cream, Gruyère cheese, crispy bacon, and fresh herbs. It’s a comforting, crowd-pleasing brunch dish that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 sheet refrigerated pie dough (or homemade pastry)
  • Flour, for dusting
  • 6 large eggs, room temperature
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 8 oz Gruyère cheese, shredded
  • 6 slices thick-cut bacon, diced
  • 1/4 cup fresh chives, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp ground nutmeg (optional)
  • Salt and black pepper to taste
  • Optional: 1/2 cup sautéed onions or leeks
  • Optional: 1/2 cup baby spinach, chopped
  • Optional: Swap Gruyère with Swiss cheese

Instructions

  1. If using refrigerated pie dough, let it sit at room temperature for 10 minutes. On a lightly floured surface, roll out to fit a 9-inch pie dish. Transfer dough, trim excess, and prick base with a fork. Preheat oven to 375°F.
  2. Blind bake the crust: Line with parchment paper, fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake another 5 minutes until set but not browned. Cool slightly.
  3. In a skillet over medium heat, cook diced bacon until crispy (about 7-8 minutes). Drain on paper towels.
  4. Shred Gruyère cheese using a box grater.
  5. Finely chop chives and parsley. Prepare any optional vegetables.
  6. In a large bowl, whisk together eggs, heavy cream, and milk until blended. Add nutmeg, salt, and pepper.
  7. Sprinkle half the cheese over the cooled crust. Scatter bacon, herbs, and optional vegetables. Pour custard over filling, then top with remaining cheese.
  8. Place dish on a baking sheet. Bake at 375°F for 35-40 minutes, until center is just set and top is golden. Cover edges with foil if browning too quickly.
  9. Cool for 10-15 minutes before slicing and serving.

Notes

Blind-bake the crust for best texture. Use room temperature eggs and cream for a smooth custard. Let quiche cool before slicing for clean servings. Variations include vegetarian, gluten-free, and seasonal add-ins. Store leftovers in the fridge for up to 4 days or freeze for longer storage.

Nutrition

Keywords: quiche lorraine, creamy quiche, gruyere quiche, brunch recipe, bacon quiche, fresh herbs, French quiche, easy quiche, savory pie, breakfast

Find it online: https://bitefuljoy.com/creamy-quiche-lorraine-recipe-with-gruy-e-re-and-fresh-herbs/