Ah, Quiche Lorraine—a dish that dances between breakfast and dinner, perfect for a lazy Sunday brunch or a quick weekday dinner. Its flaky crust cradles a silky, creamy filling that’s as comforting as a hug from an old friend. I remember the first time I tried making it; the kitchen filled with the aroma of sizzling bacon and nutty Gruyère, and I thought, “Why don’t I make this more often?
Steps
- Preheat your oven to 400°F and place a rack in the middle. Take the pie crust out of the freezer and let it soften for about 10 minutes, then use a fork to prick the bottom and sides. Set the crust on a baking sheet for easy handling and bake until it turns lightly golden, about 10 to 15 minutes, pricking it if it puffs up.
- While the crust is baking, dice the bacon and cook it in a medium nonstick pan over medium heat until it becomes crisp, roughly 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel to drain excess fat.
- Remove all but one tablespoon of bacon fat from the pan, add the shallots, and cook over medium-low heat until they’re soft and translucent, about 3 to 4 minutes. Remove from heat and set aside without letting them brown.
- In a medium bowl, whisk the eggs, then add the heavy cream, salt, cayenne pepper, and nutmeg, whisking until everything is well combined.
- Once the crust is ready, evenly distribute the cooked shallots over its base. Layer half of the bacon, all the Gruyère cheese, and the rest of the bacon on top.
- Pour the egg and cream mixture over the layered ingredients in the crust. Place the baking sheet with the quiche back into the oven, reduce the heat to 325°F, and bake for 45 to 50 minutes until the custard is set and lightly golden. Serve the quiche either hot or at room temperature.
Ingredients
- One 9-inch deep-dish frozen pie crust
- 8 ounces thick-cut bacon (approximately 6 slices), diced
- ½ cup chopped shallots (from 2 medium shallots)
- 4 large eggs
- 1¼ cups heavy cream
- ¼ teaspoon salt
- ? teaspoon cayenne pepper
- Pinch of ground nutmeg
- 4 ounces Gruyère cheese, finely shredded (about 1¼ cups)
Nutritional Values
Calories: 3696 | Fat: 306 g | Saturated fat: 144 g | Carbohydrates: 144 g | Sugar: 18 g | Fiber: 6 g | Protein: 96 g | Sodium: 3450 mg | Cholesterol: 1392 mg
FAQ
- Can quiche Lorraine be prepared ahead of time?
- Yes, you can make quiche Lorraine a day in advance and keep it in the refrigerator. To reheat, cover the quiche with foil and warm it in a preheated 300°F (150°C) oven for 35 to 45 minutes, or until heated through.
- Is it possible to freeze quiche Lorraine?
- Certainly! Quiche Lorraine can be frozen for up to three months. Once baked and cooled, wrap the quiche in plastic wrap and then aluminum foil. Remove from the freezer 24 hours before serving. Reheat in the oven at 300°F, covered with foil, until thoroughly hot.
- Why is the baking temperature for quiche set at 325°F?
- Baking quiche at 325°F helps prevent the eggs from scrambling, which can happen at higher temperatures. This lower temperature ensures the custard sets smoothly and achieves a silky texture, a technique learned in French culinary practices.
- What should I do if the pie crust cracks during baking?
- Don’t worry if your crust cracks. You can make a quick fix using a paste of 1 tablespoon of flour mixed with 1 tablespoon of water. Apply the paste to the cracks with your fingers and bake briefly to set.
- What kind of cheese is best for quiche Lorraine?
- Authentic Swiss-made Gruyère cheese is ideal for quiche Lorraine. It provides a rich, nutty flavor and should be finely shredded so it melts smoothly into the custard.
Tips
- To avoid any crust mishaps, use a deep-dish frozen pie crust as it is less likely to shrink during baking. If it happens to crack, you can easily patch it with a simple flour and water paste.
- For easy slicing, chill the bacon in the freezer for about 10 minutes before dicing. This will firm it up and make it much easier to cut.
- When cooking the shallots, ensure they become translucent without browning. This will maintain their delicate, sweet flavor, which complements the richness of the quiche without overpowering it.
- Opt for authentic Swiss-made Gruyère cheese with an AOP seal for the best flavor. Grate it finely so that it melts smoothly into the custard, enhancing the overall texture and taste of the quiche.
Equipment
- 9-inch Deep-Dish Pie Pan: If you’re not using a pre-packaged frozen pie crust that comes in its own pan, you may need a deep-dish pie pan to bake the quiche.
- Nonstick Sauté Pan: Needed for cooking the bacon and shallots.
- Slotted Spoon: Useful for transferring cooked bacon from the pan to a paper towel without bringing along excess grease.
- Whisk: Required for mixing the eggs and cream mixture.
- Baking Sheet: Used to place the pie crust in the oven for easy handling.
