Quiche Lorraine
Ingredients
- One 9-inch deep-dish frozen pie crust
23-cm
- 8 ozthick-cut bacon
- ½ cshallots
from 2 medium shallots
- 4 largeeggs
- 1 ¼ cheavy cream
- ¼ tspsalt
- ⅛ tspcayenne pepper
- 1 pinchground nutmeg
- 4 ozGruyère)
finely shredded (about 1¼ cups
Directions
- 1
Blind bake the crust: Preheat the oven to 400°F (200°C) and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F (170°C).
- 2
In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
- 3
In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
- 4
Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
- 5
Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
Quiche Lorraine
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About this Recipe
The Quintessential Quiche Lorraine: A Timeless Classic
There's something incredibly comforting and elegant about a perfectly baked Quiche Lorraine. This iconic French savory tart, with its rich, custardy filling and flaky crust, is a true culinary masterpiece that effortlessly elevates any meal. Whether you're planning a special brunch, a leisurely breakfast, or a light and satisfying dinner, this classic Quiche Lorraine recipe delivers every single time.
What makes our Quiche Lorraine truly special? It starts with the irresistible combination of smoky, thick-cut bacon, finely diced shallots, and creamy Gruyère cheese, all suspended in a luscious mixture of eggs and heavy cream. A subtle hint of cayenne pepper and a pinch of nutmeg add depth, balancing the richness without overpowering the delicate flavors. Using a deep-dish frozen pie crust makes this easy quiche recipe surprisingly simple to prepare, bringing that authentic French bistro experience right into your kitchen with minimal fuss.
Tips for a Perfect Quiche
- Crisp Bacon is Key: Make sure your diced bacon is cooked until crispy before adding it to the quiche. This prevents a soggy filling and adds a wonderful texture.
- Don't Overfill: Be careful not to overfill your pie crust, as the custard will expand slightly during baking.
- Customization: While classic Quiche Lorraine is perfect as is, feel free to experiment! You could add a touch of fresh chives or parsley to the filling, or even a sprinkle of caramelized onions for an extra layer of flavor.
- Serving Suggestions: This versatile savory pie is fantastic on its own, but it also pairs beautifully with a simple green salad, fresh fruit, or a warm croissant. Enjoy it warm, at room temperature, or even chilled for a delightful picnic option.