Dinner · 60 min · french

Quiche Lorraine

Pie crust does the heavy lifting here, with eggs rounding it out. A French dinner that takes 60 minutes, start to finish. Each serving lands at 480 calories with 20g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 Pie crust
• 5 Eggs
• 1.5 cups Heavy cream
• 1 cup Gruyère
• 6 oz Bacon
• 1/4 tsp Nutmeg

Steps

1. Heat the oven to 375°F. Fit the crust into a 9-inch pie dish and crimp the edges.
2. Blind-bake: line with parchment, fill with pie weights or dried beans, and bake 12 minutes so the bottom stays crisp.
3. Crisp the chopped bacon in a skillet; drain on paper towels.
4. Scatter the bacon and grated gruyère over the warm crust.
5. Whisk the eggs, cream, nutmeg, and a pinch of salt until completely smooth.
6. Pour the custard over the filling — it should come just below the rim.
7. Bake 35 minutes, until the center still wobbles slightly when nudged; it sets as it cools.
8. Cool at least 15 minutes before slicing.

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