Classic Quiche Lorraine

My family LOVES classic quiche Lorraine.
This recipe boasts a flaky, buttery crust and creamy, savory interior that is simply perfection!  When it comes to classic quiche flavors, quiche Lorraine is our very favorite. Filled with crisp bacon, rich caramelized shallots, and nutty Gruyère cheese, the classic French breakfast dish is so easy and SO fabulous!  Quiche Lorraine gets its name from the Lorraine region in France. Traditionally, made with a classic quiche mixture of eggs, cream, filled with pork lardons.  My adaptations include aged cheese and caramelized shallots or onions.  Enjoy!  

Classic Quiche Lorraine 
Serves 8

½ (14.1-ounce) package refrigerated pie dough
4 slices thick-cut bacon, chopped
2 large shallots, thinly sliced 
3 whole eggs 
1 ½ cups heavy cream
½ teaspoon Kosher salt
¼ teaspoon ground black pepper 
1/8 teaspoon nutmeg
½ cup Gruyere cheese, grated 

1.  Place a baking sheet on the middle rack.  Preheat oven to 375 F.  

2.  On a floured surface, gently roll the pie crust to about 12-inches in diameter and place in a 9-inch pie pan.  Place crust in pan, roll the edges to fit the lip of the pan; crimp or flute the edges.  Line the bottom of the dough with a circle of parchment paper, pie weights or beans.  Place prepared crust on the preheated baking sheet, bake 15-20 minutes, or until the edges begin to brown.  Remove from oven and cool.  Reduce oven heat to 350.  When crust is completely cool, remove the parchment paper and pie weights from the pie crust. 

2.  In a medium saute pan on medium-high heat, cook the bacon until crisp and shallots are tender, approximately 20 minutes.  Remove from heat and cool.  

3.  In a large bowl, whisk the eggs, add cream, salt, pepper and nutmeg until well combined.  

4.  Sprinkle cheese into the pie crust.  Pour egg mixture over the cheese. Layer the bacon-shallot mixture.  

5.  Bake 30-40 minutes until the quiche until the edges are brown and middle is set.  Cool completely, approximately 2 hours.  Slice and serve.  

Tiffy’s Tips 
~For kitchen ease, I use Pillsbury refrigerated pie dough.  I like to use my favorite pie dough recipe as well.  Gluten free pie dough is a great alternative as well.  
~Substitute half and half for the heavy cream if desired.  
~Why the hot baking sheet?  This technique quickly sets up the bottom crust, preventing sogginess

I hope you enjoy this Quiche Lorraine recipe! I promise, it will not disappoint. Keep Staying Fabulous Friends! 

XO, Tiffany!


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