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
Scale
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
