Quiche Lorraine
Creamy and rich, studded with smoky bacon, and brimming with nutty Gruyère cheese, this is the absolute best quiche Lorraine ever. And wait until you see how easy it is to make.
This recipe was written for the Arizona Republic.
This quiche is seriously easy to make. Here’s the simple process: Start with a frozen pie crust and bake it until it’s golden. Fill it with tender shallots, smoky bacon, stretchy cheese, and a satiny blend of eggs and cream. Bake until the custard is set and the top is golden. Serve hot or warm any time of day!
Fun fact – the quiche did not originate in France. Quiche was invented in Lothringen, a medieval kingdom under German rule. In fact, the term quiche comes from German word Kuchen, or cake, and the original crust was made with bread dough. The French later adopted and enhanced the dish and renamed it Lorraine – a nod to the Lorraine region of France. The French changed the crust too, as most quiche recipes call for a buttery pie crust or flaky puff pastry.
What makes the model quiche? In a nutshell, the perfect quiche consists of a buttery, flaky crust, and creamy-rich, moist custard filling. It doesn’t matter what ingredients you add, the goal is to create a soft, fluffy custard that’s simply seasoned and dotted with savory ingredients.
What type of pie crust should you use? I recommend using a store-bought, frozen deep-dish pie crust because it’s foolproof and ready to go. Definitely use a deep-dish pie crust; a regular 9-inch pie crust isn’t deep enough. Before baking the crust, prick the bottom of the dough several times to prevent it from rising in the oven. And keep an eye on your crust as it “blind bakes” (bakes without filling). Check the crust every few minutes and if it’s puffing up, gently prick the dough with a fork so it deflates.
Can you make your quiche in advance? Yes. This quiche can be fully prepared up 24 hours in advance, covered in plastic wrap, and refrigerated until ready to reheat. To reheat, cover the quiche with aluminum foil and bake in a 300-degree oven for 35 to 45 minutes, or until the center is hot.
Can you freeze your quiche? Indeed. This quiche freezes beautifully for up to three months. To prepare the quiche for freezing, cool it completely after baking and then wrap it in plastic wrap and then aluminum foil. Before reheating, thaw the quiche overnight in the refrigerator. To reheat, cover the quiche with aluminum foil and bake in a 300-degree oven for 35 to 45 minutes, or until the center is hot.
A few tips for the perfect quiche
- Use heavy cream in the filling, not milk or half-and-half. This ensures the richest, creamiest custard.
- If possible, use authentic, Swiss-made Gruyère cheese that bears the AOP/Appellation d’Origine Protégée seal. It’s complex, nutty, and predictable when it comes to baking. It’s also a bit pricey, but you don’t need much (and the rest of the ingredients in the quiche are inexpensive).
- Cook your bacon in the oven. This method saves time and leaves virtually zero cleanup (plus it gives you time to bake the crust, chop the shallot, and grate the cheese). To bake your bacon, arrange the strips on a foil- or parchment-lined baking sheet and bake at 400 degrees for 12 to 15 minutes, until chewy crisp.
Quiche Lorraine
Ingredients
- 1 9-inch deep-dish frozen pie crust, kept frozen until ready to use
- 4 ounces thick-cut bacon, about 4 slices, cooked until chewy crisp and chopped (see note above)
- 2 teaspoons olive oil
- 1 medium shallot, chopped, optional
- 4 large eggs
- 1 1/4 cups heavy/whipping cream
- Salt and freshly ground black pepper
- Pinch of ground nutmeg
- 1 1/3 cups finely shredded Gruyère cheese, about 4.5 ounces
- Chopped fresh chives for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees.
- Thaw the pie crust until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom of the crust with a fork. Bake for 10 to 15 minutes, until the crust is lightly golden, checking every few minutes to make sure the crust doesn’t puff up. If it does, gently prick the dough with a fork so it deflates.
- Set the crust aside and reduce the oven temperature to 325 degrees.
- Heat the oil in small skillet over medium-low heat. Add the shallot and cook until soft and translucent, about 3 to 4 minutes (try not to brown the shallots). Set aside.
- In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg.
- Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
- Transfer the quiche to a baking sheet and bake for 35 to 45 minutes, until the custard is set (it shouldn’t jiggle when you gently shake the baking sheet) and the top is golden brown. Let cool for 5 minutes. Serve hot or warm to ensure a flaky, crisp crust. Chilled quiche often delivers a soggy crust.
- Store leftovers in an airtight container (or wrapped in plastic) in the refrigerator for up to 3 days.