Quiche Lorraine

What You’ll Need To Make Quiche Lorraine

• Frozen pie crust: Serves as the base for the quiche. I recommend using frozen crusts over rolled refrigerated crusts—they are ready to cook and won’t shrink during par-baking. Ensure it’s a deep-dish variety to accommodate all the filling.
• Thick-cut bacon: Adds smoky, savory flavor and meaty texture that is quintessential to the flavor profile of quiche Lorraine. To make it easier to work with, pop it in the freezer for 10 minutes or so before cutting.
• Shallots: Offer a mild, slightly sweet flavor that complements the richness of the other ingredients without overpowering them.
• Eggs: Act as the foundation of the custard filling, binding the ingredients together and giving the quiche its signature texture and structure.
• Heavy cream: Contributes to the luxurious, creamy consistency of the filling. When making quiche, I always use heavy cream over milk or half-and-half.
• Salt, cayenne pepper, ground nutmeg: These seasonings flavor of the quiche, with salt balancing the flavors, cayenne pepper adding a slight heat, and ground nutmeg providing a warm, nutty undertone.
• Gruyère: This cheese lends a rich, nutty flavor that is essential to quiche Lorraine. Use an authentic Swiss-made Gruyère with the AOP seal for the best flavor and quality, and be sure it’s finely shredded so that it melts easily. It’s a bit pricey, but you only need 4 ounces. Plus, any leftover cheese can be used for making delicious grilled cheese sandwiches.
• Jump to the printable recipe for precise measurements

Step 1: Blind bake the crust. Remove the pie crust from the freezer and let it thaw for about 10 minutes. Prick the bottom and sides all over with a fork, then bake until lightly golden, 10 to 15 minutes. Keep an eye on it—if the crust puffs up as it bakes, just gently prick it with a fork so it deflates.

Step 2: Fry the bacon. While the crust cooks, dice the bacon and add it to a medium nonstick sauté pan set over medium heat. Cook, stirring occasionally, until the bacon is crisp, about 10 minutes.

Step 3: Drain the bacon. Use a slotted spoon to transfer the bacon to a paper towel–lined plate and let it drain; this removes excess grease so the finished dish isn’t oily.

Step 4: Cook the shallots. Pour off all but 1 tablespoon of fat from the pan, then add the shallots. Cook over medium-low heat until soft and translucent, 3 to 4 minutes—don’t let them brown. Set aside.

Step 5: Make the custard. In a medium bowl, whisk the eggs, then add the heavy cream, salt, cayenne pepper, and nutmeg. Whisk until everything is evenly combined.

Step 6: Layer the fillings. Spread the shallots evenly over the bottom of the baked crust, then sprinkle on half of the bacon. Add all of the Gruyère, followed by the remaining bacon.

Step 7: Add the custard. Carefully pour the egg and cream mixture over the fillings, stopping just below the top of the crust. If you have a little extra custard, discard it—overfilling can cause the quiche to spill over.

Step 8: Bake. Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Baking quiche at a lower temperature is a technique I learned in culinary school and while working in a French restaurant—it prevents the eggs from scrambling (a common issue at higher heat) and helps the custard set up silky smooth. It really does make a difference. Serve the quiche hot or at room temperature.