Welcome! Get ready to master a timeless French classic that's perfect for brunch, lunch, or a light dinner. This easy Quiche Lorraine recipe features a flaky crust filled with a rich, savory custard, smoky bacon, and nutty Gruyère cheese.
- Prep time: 20 minutes
- Cook time: 40-45 minutes
- Servings: 6-8
Shop Key Ingredients
- 9-inch Deep Dish Pie Crust
- Gruyère Cheese Block
- Whole Nutmeg
- 9-inch Ceramic Quiche Dish
Full Recipe Ingredients
- 1 (9-inch) unbaked deep-dish pie crust
- 8 slices of thick-cut bacon, chopped
- 1 small shallot, finely chopped
- 1 ½ cups shredded Gruyère cheese
- 3 large eggs
- 1 ½ cups heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- A pinch of freshly grated nutmeg
Instructions
- Preheat your oven to 375°F (190°C). Gently press the pie crust into a 9-inch quiche dish or pie plate. Prick the bottom with a fork and bake for 10 minutes until lightly golden. This is called blind baking and prevents a soggy bottom.
- While the crust is baking, cook the chopped bacon in a medium skillet over medium heat until crisp. Remove the bacon with a slotted spoon and let it drain on a paper towel-lined plate. Sauté the chopped shallot in the remaining bacon fat for 2-3 minutes until soft and fragrant.
- Once the crust is blind-baked, sprinkle the cooked bacon, sautéed shallots, and shredded Gruyère cheese evenly over the bottom.
- In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth and well combined.
- Carefully pour the egg and cream mixture over the ingredients in the pie crust.
- Bake for 35-45 minutes, or until the center is just set (it should only jiggle slightly) and the top is golden brown. Let it cool for at least 10 minutes before slicing and serving.
