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Lorraine Pie

Lorraine Pie
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A classic savory pie from the Lorraine region of France, featuring a rich filling of bacon, cheese, and a creamy egg custard in a flaky pastry crust.

Ingredients

Scale
  • 1 9-inch pie crust (homemade or store-bought)
  • 6 slices bacon, chopped
  • 1/2 cup diced onion (optional)
  • 1.5 cups shredded Gruyère or Swiss cheese
  • 4 large eggs
  • 1.5 cups heavy cream (or half-and-half)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish with butter.
  2. Line the pie dish with the pastry crust, prick the bottom with a fork, and pre-bake for 10 minutes. Remove and set aside.
  3. In a skillet, cook the bacon until crispy. Drain on paper towels and sprinkle over the pre-baked crust.
  4. Top with grated Gruyère cheese.
  5. In a bowl, whisk together eggs, cream, milk, nutmeg, salt, and pepper.
  6. Pour the egg mixture over the bacon and cheese.
  7. Bake for 35-40 minutes, or until the filling is set and the top is golden brown.
  8. Let cool for 10 minutes before slicing and serving.

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • Let the pie rest before slicing to ensure clean cuts.
  • Serve warm or at room temperature.
  • Pair with a simple green salad for a complete meal.

Nutrition

Find it online: https://us.recipesfood.org/lorraine-pie-delicious-recipe/

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