Quiche Lorraine
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 60 min · Pork · low-carb
438 cal
18g protein
24g carbs
30g fat
per serving · estimated
Ingredients
- 1 (9-inch) pie crust
- 2 oz bacon lardons
- 1 large eggs
- 1/4 cup heavy cream
- 1/4 cup whole milk
- 3/4 cup grated gruyere cheese
- 1 pinch ground nutmeg
- 1/4 tsp black pepper
Method (tap to check — screen stays awake)
- Heat the oven to 375F, line the crust with parchment and weights, and blind-bake for 15 minutes.
- Fry the bacon lardons until crisp, then drain on paper towels.
- Whisk the eggs, cream, milk, nutmeg, and pepper into a smooth custard.
- Scatter the bacon and gruyere over the par-baked crust and pour in the custard.
- Bake for 30 to 35 minutes until the center is just set with a slight wobble, then rest 10 minutes before slicing.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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