Quiche Lorraine Recipe – American Special
Quiche Lorraine is incredibly satisfying, thanks to its rich flavors of Gruyere cheese and smoky bacon.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
Quiche Lorraine Ingredients
- 1 frozen deep-dish pie crust (9-inch)
- 8 oz thick-cut bacon (approximately 6 slices), diced
- ½ cup shallots (from 2 medium shallots), chopped
- 4 large eggs
- 1¼ cups heavy cream
- ¼ teaspoon salt
- 1 teaspoon cayenne pepper
- A pinch of ground nutmeg
- 4 oz Gruyère cheese, finely shredded (about 1¼ cups)
How to make Quiche Lorraine
Prepare the crust: Preheat the oven to 400°F and position a rack in the middle. Remove the frozen pie crust from the freezer and let it thaw until slightly softened, enough to prick easily with a fork, about 10 minutes. If there are any cracks, refer to the note below on how to patch them up. Use a fork to prick the bottom and sides thoroughly. Place the crust on a baking sheet for easy handling. Bake until lightly golden, about 10 to 15 minutes. Keep an eye on it; if it puffs up, gently prick it with a fork to deflate. For cracks during baking, see the note for instructions on patching them up. Set aside and reduce the oven temperature to 325°F.
Prepare the filling: In a medium nonstick sauté pan over medium heat, cook the diced bacon until crisp, stirring occasionally, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess fat. Leave about one tablespoon of bacon fat in the pan. Add the chopped shallots and cook over medium-low heat until soft and translucent, about 3 to 4 minutes. Avoid browning the shallots. Remove the pan from the heat and set aside.
Prepare the egg mixture: In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg, whisking until well combined.
Assemble and bake the quiche: Spread the cooked shallots evenly over the bottom of the pre-baked crust. Sprinkle half of the cooked bacon over the shallots, followed by all of the shredded Gruyère cheese, and then the remaining half of the bacon. Pour the egg and cream mixture evenly over the filling ingredients.
Bake: Place the quiche (on the baking sheet) into the 325°F oven and bake for 45 to 50 minutes, until the custard is set and lightly golden.
Serve: Serve the quiche hot or warm.
Recipe Notes:
If your crust develops cracks, there’s an easy fix. Create a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch and fill any cracks, then proceed with the recipe. If the crust cracks during blind baking, patch it afterwards and return it to the oven for a minute to set—it will be good as new.
Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead. Refrigerate it and when ready to reheat, cover the quiche with aluminum foil and warm in a preheated 300°F oven for 35 to 45 minutes, until heated through.
Freezer-Friendly Instructions: After baking and cooling, the quiche can be frozen for up to 3 months. Wrap it first in plastic wrap and then in aluminum foil. Thaw the quiche in the refrigerator for about 24 hours before eating. Remove the plastic wrap and reheat, covered with foil, in a 300°F oven for 35 to 45 minutes, until heated through.
