Quiche Lorraine Recipe – American Special
This Quiche Lorraine is a timeless brunch favorite—a delicate yet indulgent savory pie combining crispy bacon, melted Gruyère, and a silky custard filling all baked into a golden‐edge crust. Whether you serve it warm for breakfast, brunch, or as a cozy dinner, its rich flavors and satisfying texture make it a crowd-pleaser.
- 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:
When using a frozen crust, allow brief thawing and use crust blind-baking to prevent sogginess; prick the shell and patch any cracks for best texture.
This quiche is ideal for batch prep—you can bake ahead, refrigerate or freeze, then reheat for quick meals.
To ensure the custard sets without browning too fast, bake at a moderate temperature and cover edges with foil if they brown before center is firm.
Let the finished quiche rest at room temperature for 10–15 minutes before slicing; this helps the filling settle and slice cleanly.
