Quiche Lorraine
Rich, savory, and delightfully indulgent, classic Quiche Lorraine wraps smoky thick-cut bacon, creamy eggs, nutty Gruyère, and sweet shallots in a flaky, buttery crust. It bakes up with golden edges, a silky custard center, and melty cheese for the ultimate brunch, lunch, or make-ahead meal.
8
slices
Ingredients
Crust
- 1 deep-dish 9-inch pie crust pre-made or homemade
Filling
- 6 oz (170 g) thick-cut bacon cut into 1/2-inch pieces
- 2 shallots thinly sliced (about 1/2 cup)
- 4 large eggs
- 1 1/4 cups (300 ml) heavy cream
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg preferably freshly grated
- 1/8 tsp (0.25 g) cayenne pepper optional
- 1 cup (100 g) Gruyère cheese coarsely grated
- 1/3 cup (30 g) Parmesan cheese finely grated
- 2 tbsp (6 g) chives chopped, for garnish (optional)
Equipment
- Deep-dish Pie Dish
- Skillet
- Mixing bowl
- Whisk
- Parchment paper
- Baking sheet
Instructions
- Preheat oven to 400°F (200°C). Prick the bottom of the pie crust all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Place on a baking sheet and bake for 10 minutes. Remove parchment and weights, then set crust aside and reduce oven temperature to 325°F (165°C).
- In a skillet over medium heat, add bacon to a cold pan. Cook, stirring occasionally, until fat is rendered and bacon just starts to crisp (about 5 minutes). Add shallots and cook, stirring, until softened and bacon is golden and crisp. Remove from heat and let cool slightly.
- In a large bowl, beat the eggs thoroughly, then whisk in cream, salt, pepper, nutmeg, and cayenne (if using) until completely smooth.
- Spread the bacon and shallot mixture evenly in the cooled pie crust. Sprinkle Gruyère and Parmesan evenly over the top.
- Slowly strain the egg mixture over the toppings in the crust. (Straining removes any stringy egg bits for a silky finish.)
- Bake (still on the baking sheet) at 325°F (165°C) for 45–50 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Top should be lightly golden.
- Remove from oven and let quiche rest at least 15 minutes before slicing. Garnish with chopped chives if desired. Serve warm or at room temperature.
Notes
This quiche can be made ahead and refrigerated for up to 4 days, or frozen for up to 2 months. To reheat, cover with foil and warm in a 325°F oven for 10–15 minutes (longer if reheating from frozen).
You can swap Gruyère for Swiss, white cheddar, or even add sautéed veggies like spinach or mushrooms. For a crustless version, butter your dish and skip the pastry entirely.
Nutrition
Calories: 350kcal | Carbohydrates: 14g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 170mg | Sodium: 480mg | Potassium: 185mg | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 1.1mg