A pre-baked crust, six eggs, Gruyère, bacon and a lighter dairy blend: this Classic Quiche Lorraine is built around five core ingredients and requires roughly 15 minutes of active preparation. The recipe leans on two precise techniques — blind baking and a moderate oven temperature — to deliver a smooth, sliceable custard without the common pitfalls of a soggy base or a curdled filling.
In brief
- —Only 15 minutes of hands-on preparation needed
- —Greek yogurt replaces heavy cream to cut saturated fat
- —Blind baking the crust prevents a soggy bottom
Five ingredients, one pre-baked crust: what goes into the recipe
The recipe calls for a 9-inch pie crust, blind-baked and fully cooled before any filling is added. Either a quality store-bought shell or a simple homemade version is described as suitable, provided it has been pre-baked.
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