📝 About This Recipe
Transport your family to a cozy Parisian bistro with this classic Quiche Lorraine, reimagined as a kid-friendly feast. This savory custard tart features a buttery, flaky crust filled with smoky bacon, nutty Gruyère cheese, and a velvety egg cream that melts in your mouth. It’s the perfect 'breakfast-for-dinner' solution that feels fancy but is hearty enough to satisfy the hungriest little explorers.
🥗 Ingredients
The Buttery Crust
- 1 9-inch round Pie Crust (Store-bought or homemade shortcrust pastry)
- 1 large Egg White (Lightly beaten to seal the crust)
The Savory Fillings
- 8 slices Thick-cut Bacon (Cut into 1/2-inch pieces)
- 1/2 cup Yellow Onion (Finely diced)
- 1.5 cups Gruyère Cheese (Freshly shredded)
- 1 tablespoon Chives (Freshly snipped)
The Silky Custard
- 4 Large Eggs (At room temperature)
- 1.25 cups Heavy Cream (For maximum richness)
- 1/2 cup Whole Milk (Do not use skim milk)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (Freshly ground)
- 1 pinch Nutmeg (The secret French ingredient)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch deep-dish pie plate or tart pan, crimping the edges decoratively.
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2
Line the dough with parchment paper and fill with pie weights or dried beans. Blind bake for 12-15 minutes until the edges are just set.
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3
Remove the weights and parchment. Brush the bottom of the hot crust with the beaten egg white—this creates a moisture barrier to prevent a soggy bottom.
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4
While the crust cools slightly, place the chopped bacon in a cold skillet. Turn the heat to medium and fry until crisp and golden brown.
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5
Use a slotted spoon to remove the bacon to a paper-towel-lined plate, leaving about 1 tablespoon of fat in the pan.
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6
Add the finely diced onions to the bacon fat and sauté over medium-low heat for 5-7 minutes until soft and translucent. Do not brown them.
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7
In a medium mixing bowl, whisk together the 4 eggs, heavy cream, milk, salt, pepper, and nutmeg until completely smooth and slightly frothy.
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8
Scatter the cooked bacon and sautéed onions evenly over the bottom of the pre-baked pie crust.
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9
Sprinkle the shredded Gruyère cheese over the bacon and onions, ensuring it reaches the edges.
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10
Carefully pour the egg and cream mixture over the fillings. Use a fork to gently nudge the ingredients so the custard settles into every nook.
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11
Sprinkle the fresh chives over the top for a pop of color.
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12
Place the quiche on a baking sheet (to catch any spills) and bake for 35-40 minutes. The quiche is done when the edges are set but the center still has a slight, jello-like jiggle.
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13
Remove from the oven and let it rest for at least 15 minutes. This is crucial for the custard to set properly for clean slicing.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheese is coated in starch and won't melt as smoothly into the custard. If the crust edges are browning too fast, cover them with a pie shield or aluminum foil strips halfway through. For the fluffiest quiche, ensure your eggs and cream are at room temperature before whisking. To test for doneness without a thermometer, insert a knife an inch from the center; it should come out clean while the very center remains wobbly. If your kids dislike onions, swap them for sautéed spinach or simply double the bacon.
🍽️ Serving Suggestions
Serve with a simple green salad tossed in a light lemon vinaigrette to cut through the richness. Pair with a side of fresh seasonal fruit like sliced strawberries or melon for a balanced 'breakfast-for-dinner'. For a true French experience, serve with a side of crispy roasted fingerling potatoes. Offer a dollop of crème fraîche or Greek yogurt on top for extra tang. A glass of sparkling apple cider makes this meal feel like a special celebration for kids.