About the Recipe
Quiche Lorraine is a classic French savory pie made with a buttery pastry crust filled with a rich, creamy custard of eggs and cream, studded with crispy bacon (lardons) and often grated cheese, like Gruyère. It's typically served warm or at room temperature and is perfect for brunch, lunch, or a light dinner.
Ingredients
All-purpose flour, for dusting
1 batch homemade pie crust, chilled at least 2 hours
8 bacon slices
1 shallot, finely chopped
1 1/2 cups shredded Gruyère, divided
6 large eggs
1 1/2 cups heavy cream
Pinch of cayenne
Pinch of grated fresh nutmeg
Kosher salt
Freshly ground black pepper
Preparation
Step 1 - Arrange a rack in center of oven; preheat to 375°. On a lightly floured surface, roll out dough to 1/4" thick. Loosely drape over a 9" pie plate and crimp edges. Refrigerate until ready to use.
Step 2 - In a large skillet over medium heat, cook bacon, turning occasionally, until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
Step 3 - Scatter crumbled bacon over dough. Top with shallot and 1 cup Gruyère.
Step 4 - n a large bowl, whisk eggs, cream, cayenne, and nutmeg; season with salt and black pepper. Pour over shallot mixture. Sprinkle with remaining 1/2 cup Gruyère.
Step 5 - Bake quiche until crust is golden brown and eggs are cooked through, about 40 minutes. Let cool 15 minutes before slicing.