Quiche Lorraine Recipe
Introduction
Quiche Lorraine is a classic French tart filled with a savory custard of eggs, cream, crispy bacon, and rich cheeses. It’s perfect for brunch, lunch, or a light dinner and impresses with its creamy texture and flaky crust.
Ingredients
- 1 refrigerated pie crust
- 6 strips bacon, chopped
- 1 shallot, minced
- 4 large eggs
- 1 ⅓ cups half and half
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- Dash nutmeg (optional)
- 1 cup Gruyere cheese, finely shredded
- ⅓ cup parmesan cheese, grated
Instructions
- Step 1: Prepare and blind-bake the refrigerated pie crust according to package instructions or a trusted recipe until lightly golden.
- Step 2: Preheat your oven to 375°F (190°C).
- Step 3: Cook the chopped bacon in a skillet over medium-high heat until crispy and golden brown, then remove from skillet and set aside.
- Step 4: In the same skillet, sauté the minced shallot until tender and translucent.
- Step 5: In a medium bowl, whisk together the eggs, half and half, kosher salt, pepper, and a dash of nutmeg if using, until smooth.
- Step 6: Spread the cooked bacon, sautéed shallot, Gruyere, and parmesan evenly over the blind-baked pie crust.
- Step 7: Pour the egg mixture over the bacon, shallots, and cheese in the crust.
- Step 8: Bake the quiche in the preheated oven for about 45 minutes, or until the filling is set and the top is lightly golden.
- Step 9: Remove the quiche from the oven and let it rest for 5 minutes before slicing and serving.
Tips & Variations
- For a crustless option, skip the pie crust and bake the filling in a greased pie dish.
- Use Swiss or cheddar cheese instead of Gruyere for a different flavor profile.
- Add fresh herbs like thyme or chives to the custard for extra aroma.
- Cook bacon in advance and store separately to save time when assembling.
Storage
Store leftover quiche covered tightly in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. Quiche can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use heavy cream instead of half and half?
Yes, heavy cream will make the quiche richer and creamier. You can substitute it 1:1 for half and half.
How do I know when the quiche is done baking?
The quiche is done when the edges are set and the center is slightly jiggly but not liquid. A knife inserted near the center should come out mostly clean.
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Quiche Lorraine Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
Classic Quiche Lorraine featuring a flaky blind-baked pie crust filled with crispy bacon, sautéed shallots, a creamy egg and half-and-half custard, and rich Gruyere and Parmesan cheeses. Perfect for brunch or a light dinner, this savory French tart is baked to golden perfection.
Ingredients
Pie Crust
- 1 refrigerated pie crust
Filling
- 6 strips bacon, chopped
- 1 shallot, minced
- 4 large eggs
- 1 ⅓ cups half and half
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- Dash nutmeg (optional)
- 1 cup Gruyere cheese, finely shredded
- ⅓ cup Parmesan cheese, grated
Instructions
- Blind Bake the Pie Crust: Preheat your oven and prepare the refrigerated pie crust by blind baking it. This step ensures the crust is fully cooked and crisp before adding the wet filling, preventing sogginess.
- Preheat Oven: Set your oven temperature to 375°F (190°C) to get it ready for baking the assembled quiche.
- Cook Bacon: In a skillet over medium-high heat, cook the chopped bacon until crispy and golden brown. Remove bacon from the skillet and set aside, leaving the rendered fat in the pan.
- Sauté Shallots: Using the same skillet with bacon fat, add the minced shallot and sauté until tender and translucent. This will add a mild onion flavor to the filling.
- Whisk Egg Mixture: In a medium mixing bowl, whisk together the eggs, half and half, kosher salt, pepper, and a dash of nutmeg if using. This custard base will bind the filling ingredients.
- Assemble Quiche: Arrange the cooked bacon and sautéed shallots evenly over the blind-baked pie crust. Sprinkle the Gruyere and Parmesan cheeses on top.
- Add Egg Mixture: Carefully pour the whisked egg and cream mixture over the bacon, shallots, and cheese in the crust, ensuring even distribution.
- Bake Quiche: Place the filled pie in the preheated oven and bake for about 45 minutes, or until the quiche is set in the center and a knife inserted comes out clean.
- Rest the Quiche: Remove from oven and allow the quiche to rest for 5 minutes before slicing and serving. This helps the custard finish setting and improves texture.
Notes
- Blind baking the crust prevents it from getting soggy from the wet filling.
- You can substitute half and half with heavy cream for a richer quiche or whole milk for a lighter version.
- If you prefer a milder flavor, substitute Gruyere with Swiss cheese or cheddar.
- Letting the quiche rest after baking improves slicing and texture.
- For a vegetarian option, omit the bacon and add sautéed mushrooms or spinach instead.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Keywords: Quiche Lorraine, Bacon Quiche, Gruyere Quiche, French Tart, Brunch Recipe, Savory Pie
