Entree: France – Lorraine – Quiche Lorraine à la crème fraîche (Quiche from the Lorraine region made with crème fraîche)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 38 min

Additional 13 min

Total 1 hr 3 min

Ingredients

- 1 9-inch (23 cm) pie crust, pre-baked
- 6 strips bacon, chopped, approx. 4.5 oz (128 g) total
- 3/4 cup (75 g) shredded Gruyère cheese
- 4 large eggs, approx. 7.1 oz (200 g) total
- 1 cup (240 ml) crème fraîche
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- Pinch of ground nutmeg

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Place the pre-baked 9-inch (23 cm) crust on a baking sheet.
2. In a skillet over medium heat, cook the chopped bacon until crisp and the fat has rendered, about 6–8 minutes. Transfer bacon to paper towels to drain, reserving a tablespoon of the fat if you like extra flavor.
3. Scatter the drained bacon evenly over the bottom of the pre-baked crust; sprinkle the shredded Gruyère over the bacon.
4. In a medium bowl, whisk together the eggs and crème fraîche until smooth and uniform. Season with the salt, pepper, and nutmeg and whisk briefly to combine.
5. Pour the egg–crème fraîche mixture evenly over the bacon and cheese in the crust. Gently shake the pan to level the filling and release any large air bubbles.
6. Bake in the preheated oven 35–40 minutes, or until the custard is set at the edges and still slightly wobbly in the center (the center will finish setting as it cools). If the crust browns too quickly, tent loosely with foil after 20 minutes.
7. Remove from oven and let cool on a rack 10–15 minutes before slicing. Serve warm or at room temperature.

1. Preheat oven to 375°F (190°C). Place the pre-baked 9-inch crust on a baking sheet.
2. In a skillet over medium heat, cook the chopped bacon until crisp and the fat has rendered, about 6–8 minutes. Transfer bacon to paper towels to drain, reserving a tablespoon of the fat if you like extra flavor.
3. Scatter the drained bacon evenly over the bottom of the pre-baked crust; sprinkle the shredded Gruyère over the bacon.
4. In a medium bowl, whisk together the eggs and crème fraîche until smooth and uniform. Season with the salt, pepper, and nutmeg and whisk briefly to combine.
5. Pour the egg–crème fraîche mixture evenly over the bacon and cheese in the crust. Gently shake the pan to level the filling and release any large air bubbles.
6. Bake in the preheated oven 35–40 minutes, or until the custard is set at the edges and still slightly wobbly in the center (the center will finish setting as it cools). If the crust browns too quickly, tent loosely with foil after 20 minutes.
7. Remove from oven and let cool on a rack 10–15 minutes before slicing. Serve warm or at room temperature.