Quiche Lorraine is a classic French savory custard pie filled with smoky bacon, shredded Gruyère, and caramelized shallots. Blind-baked crust and a creamy egg filling baked at 325°F create a rich, elegant dish that works hot or warm.
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Blind bake the crust: Preheat the oven to 400°F (200°C) and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F (170°C).
In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for 10–15 minutes until warmed through.
9-inch deep-dish pie dish · baking sheet · parchment paper or foil (for blind-baking) · pie weights or dried beans (for blind-baking)
Yes. Bake the quiche completely, cool, and refrigerate up to 2 days. Reheat gently in a 325°F oven for 10–15 minutes before serving.
Blind-baking at 400°F ensures the bottom crust sets and doesn't become soggy from the custard filling.
Swiss cheese, Emmental, or aged cheddar work well. Avoid fresh mozzarella, which won't melt evenly.
The custard should be set and lightly golden after 45–50 minutes at 325°F. The center should not jiggle when you gently shake the pan.
Yes. Fresh crust requires slightly less thawing time and should still be blind-baked before adding the filling.
