Indulge in the rich and savory flavors of a Classic Quiche Lorraine. This French-inspired dish features a buttery crust filled with smoky bacon, creamy eggs, and melted Gruyère cheese, making it a delightful option for brunch, lunch, or dinner. Its silky custard and crispy bacon make each bite a blend of textures and flavors that are simply irresistible. Topped with fresh herbs, this quiche is both beautiful and delicious, perfect for any occasion.
Ingredients
- For the Crust:
- 1 single 9-inch pie crust (homemade or store-bought)
- For the Filling:
- 8 ounces bacon, cut into small pieces (about 6 slices)
- 1 large shallot, minced
- ⅛ teaspoon crushed red pepper flakes (optional, for a touch of heat)
- 4 large eggs
- 1 ½ cups half-and-half (or use ¾ cup milk + ¾ cup heavy cream for extra richness)
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
- ⅛ teaspoon grated nutmeg
- Pinch of cayenne pepper
- 4 ounces Gruyère cheese, grated (about 1 cup)
- ¾ ounce Parmesan cheese, grated (about ¼ cup)
- 1 tablespoon fresh chives or thinly sliced green onions, chopped
- Fresh parsley leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Blind Bake the Crust: Place the pie crust in a 9-inch pie dish and crimp the edges. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for about 10 minutes. Take out the weights and return the dish to the oven for another 5 minutes, or until it turns a light golden color. Let it cool before setting aside.
- Cook the Bacon and Shallot: In a skillet over medium heat, cook the bacon pieces until they are crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain, then pour off most of the bacon fat from the skillet, leaving roughly 1 tablespoon behind. Add the minced shallot and red pepper flakes (if using) to the skillet and sauté for 2-3 minutes, until softened. Remove from heat.
- Prepare the Egg Mixture: In a medium mixing bowl, whisk together the eggs, half-and-half (or milk and cream mixture), salt, black pepper, nutmeg, and cayenne pepper. Make sure the mixture is smooth and well-combined.
- Assemble the Quiche: Sprinkle the cooked bacon, sautéed shallot, grated Gruyère, and Parmesan cheese evenly over the bottom of the pre-baked pie crust.Pour the egg mixture over the bacon and cheese, ensuring even coverage.
- Bake the Quiche: Place the quiche on a baking sheet and bake for 35-40 minutes, or until the center is just set and a knife inserted comes out clean. The quiche should have a slight jiggle in the center but will firm up as it cools.
- Garnish and Serve: Garnish with fresh parsley leaves and serve warm or at room temperature.
Conclusion:
This Classic Quiche Lorraine combines the comfort of bacon and cheese with a creamy custard filling, encased in a buttery crust. Each slice is brimming with flavor, making it a versatile dish that’s perfect for any meal. Enjoy it on its own or alongside a fresh green salad for a delightful, balanced meal that’s as delicious as it is easy to make.
Classic Quiche Lorraine: A Savory Delight with Bacon and Gruyère
A traditional quiche made with a flaky crust, smokybacon, and creamy Gruyère cheese, perfect for a satisfying meal any time of theday.
Ingredients
For the Crust:
- 1 single 9-inch pie crust homemade or store-bought
For the Filling:
- 8 ounces bacon cut into small pieces (about 6 slices)
- 1 large shallot minced
- ⅛ teaspoon crushed red pepper flakes optional, for a touch of heat
- 4 large eggs
- 1 ½ cups half-and-half or use ¾ cup milk + ¾ cup heavy cream for extra richness
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
- ⅛ teaspoon grated nutmeg
- Pinch of cayenne pepper
- 4 ounces Gruyère cheese grated (about 1 cup)
- ¾ ounce Parmesan cheese grated (about ¼ cup)
- 1 tablespoon fresh chives or thinly sliced green onions chopped
- Fresh parsley leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Blind Bake the Crust: Place the pie crust in a 9-inch pie dish and crimp the edges. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for about 10 minutes. Take out the weights and return the dish to the oven for another 5 minutes, or until it turns a light golden color. Let it cool before setting aside.
- Cook the Bacon and Shallot: In a skillet over medium heat, cook the bacon pieces until they are crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain, then pour off most of the bacon fat from the skillet, leaving roughly 1 tablespoon behind. Add the minced shallot and red pepper flakes (if using) to the skillet and sauté for 2-3 minutes, until softened. Remove from heat.
- Prepare the Egg Mixture: In a medium mixing bowl, whisk together the eggs, half-and-half (or milk and cream mixture), salt, black pepper, nutmeg, and cayenne pepper. Make sure the mixture is smooth and well-combined.
- Assemble the Quiche: Sprinkle the cooked bacon, sautéed shallot, grated Gruyère, and Parmesan cheese evenly over the bottom of the pre-baked pie crust. Pour the egg mixture over the bacon and cheese, ensuring even coverage.
- Bake the Quiche: Place the quiche on a baking sheet and bake for 35-40 minutes, or until the center is just set and a knife inserted comes out clean. The quiche should have a slight jiggle in the center but will firm up as it cools.
- Garnish and Serve: Garnish with fresh parsley leaves and serve warm or at room temperature.