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.

Course Appetizer, Breakfast, Main Course

Cuisine American, French

Keyword baked eggs, baking, brunch, gruyere cheese, quiche

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 413kcal

Author Robin Miller

Equipment

Sheet Pan

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

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.

Nutrition