Rich And Chewy Quiche Lorraine
When it comes to French cuisine, there’s no shortage of amazing dishes, but few are as irresistibly timeless as Quiche Lorraine.
This savory classic is more than just a delicious bite – it’s rich with creamy filling and perfectly crisp crust. It’s a dish that’s hard to resist.
Today, we’re diving right in to make this delightful creation. Ready to whisk up some magic in the kitchen? Let’s get started!
Chewy and delicious - a perfect Quiche Lorraine recipe that you just have to try.
Ingredients
- One 9-inch deep-dish frozen pie crust
- 8 oz thick-cut bacon (about 6 slices), diced
- ½ cup chopped shallots (2 medium shallots)
- 4 large eggs
- 1¼ cups heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- Pinch ground nutmeg
- 4 oz Gruyère, finely shredded (about 1¼ cups)
Instructions
1. Blind Bake the Crust: Preheat your oven to 400°F and position the rack in the middle. Let the pie crust thaw for about 10 minutes until you can easily prick it with a fork.
Prick the bottom and sides, place it on a baking sheet, and bake for 10 to 15 minutes until lightly golden. If it puffs up, just poke it with a fork to deflate.
Set it aside and lower the oven temperature to 325°F.
2. Sizzle Up Some Bacon: In a medium nonstick pan, cook your bacon over medium heat, stirring occasionally, for about 10 minutes or until it’s crisp and irresistible.
Transfer the bacon to a paper towel-lined plate using a slotted spoon to drain off excess grease.
3. Prepare Some Shallots: Leave just 1 tablespoon of bacon fat in the pan for extra flavor, and then toss in the shallots.
Cook those over medium-low heat for 3 to 4 minutes until soft and translucent – no browning allowed! Once done, set the pan aside.
4. Mix Up the Custard: In a medium bowl, whisk together the eggs, then add in the heavy cream, salt, cayenne pepper, and nutmeg.
Keep whisking until everything’s smooth and well combined.
5. Assemble the Quiche: Spread the sautéed shallots evenly over the bottom of your baked crust.
Layer on half of the bacon, followed by all of the Gruyère cheese, then top with the remaining bacon. Finally, pour your egg and cream mixture over everything to bring it all together.
6. Bake to Perfection: Make sure to stir it just a little bit so your bacon rises on the top of the quiche.
Slide your 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 the top is beautifully golden.
Sprinkle some chives on top and you are finished. Serve it hot or warm, and enjoy!
Well, now you have made yourself an incredible dish that I am sure you will enjoy. Dig in and enjoy.