French · Free
Quiche Lorraine
A silky custard studded with smoky bacon and nutty Gruyere baked in a buttery, flaky crust. This classic from the Lorraine region is elegant enough for brunch and satisfying any time of day.
****+
Prep 30 min · Cook 45 min
Method
Preheat the oven to 375 deg F and fit the pie crust into a 9-inch pie dish, pressing it gently into the corners and trimming any overhang.
Line the crust with parchment paper and fill it with dried beans or pie weights, then blind-bake for 15 minutes; blind-baking means baking the empty crust first so it does not turn soggy under the wet custard.
Remove the parchment and weights and bake the crust 5 more minutes until the bottom looks dry and pale gold, then set aside to cool slightly.
While the crust bakes, cook the chopped bacon in a skillet over medium heat until crisp, about 8 minutes, then transfer to a paper-towel-lined plate, leaving a little fat in the pan.
Add the diced shallot to the bacon fat and saute for 2 to 3 minutes until soft and translucent, then remove from the heat.
In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until completely smooth and uniform; this custard base is what sets into the silky filling.
Scatter the cooked bacon, shallot, and grated Gruyere evenly across the bottom of the par-baked crust.
Slowly pour the egg custard over the filling, stopping just below the rim of the crust so it does not overflow as it bakes.
Carefully transfer the quiche to the oven and bake for 35 to 45 minutes until the edges are set and puffed but the very center still has a slight jiggle when you nudge the pan.
Check doneness by inserting a knife an inch from the center; it should come out mostly clean, and the internal temperature should read about 165 deg F.
Let the quiche rest for at least 15 minutes before slicing, which allows the custard to finish setting so it slices cleanly instead of running.
Serve warm or at room temperature, cut into wedges, alongside a simple green salad.
Chef's tips
- Do not overbake; a quiche pulled while the center still jiggles slightly will be creamy, while a fully firm one turns rubbery from carryover cooking.
- Grate the cheese yourself rather than buying pre-shredded, which is coated in starch that keeps it from melting smoothly.
- For extra insurance against a soggy bottom, brush the hot par-baked crust with a thin layer of beaten egg before filling.
Cooking times vary by equipment -- cook to temperature and to taste.
