Description
This authentic Quiche Lorraine recipe features crispy bacon, Gruyère cheese, and a creamy custard in a buttery crust. Perfect for brunch or dinner!
Ingredients
Units
Scale
- 9-inch frozen pie crust
- 6 oz. Jones Dairy Farm Bacon
- 1/2 cup thinly sliced shallots
- 3 eggs
- Heavy cream and whole milk to fill to 1 1/2 cups total (approximately 3/4 cup dairy, using half heavy cream and half whole milk)
- 1/2 tsp. salt
- splash of Tabasco
- 3 oz. Gruyere cheese, freshly shredded
- fresh chives for garnish
Instructions
- Preheat oven to 350 degrees F. Let the crust thaw for 10-15 minutes, then prick the crust on the bottom and sides with a fork. Place the crust on a baking sheet, and bake (blind bake) for 10-12 minutes, until starting to turn golden brown.
- Cut bacon crosswise so you get short pieces, about 1/4 inch wide and 1 inch long. Add sliced bacon to a cold skillet and cook over medium heat until crispy and browned, about 8-10 minutes, stirring frequently. Transfer cooked bacon to a paper towel-lined plate and press another paper towel on top to absorb excess grease. Let cool.
- Turn the heat to low and add sliced shallots to the same skillet. Cook for 4-5 minutes, or until softened, fragrant, and starting to get a little golden. Remove from heat and transfer to a paper towel-lined plate. Discard excess bacon grease.
- In a 2-cup measuring cup, crack 3 eggs. Add equal parts heavy cream and whole milk until the mixture reaches the 1 1/2 cup mark. Pour into a medium mixing bowl, add salt and Tabasco, and whisk until combined and smooth.
- Add sliced bacon, shallots, and shredded cheese (reserving about 2 Tbsp. each of bacon and cheese for the top) to the blind-baked pie crust. Slowly pour the egg mixture over the top. Sprinkle reserved bacon and cheese over the top.
- Bake on baking sheet for 35-45 minutes, or until mostly set and a knife inserted in the center comes out clean, or reaches an internal temperature of 165-175 degrees F. The center should still have a slight jiggle when you shake the pan gently – it will continue to set as it cools.
- Let rest for 10 minutes before serving.
Notes
- Julia Child’s method: This recipe uses Julia Child’s foolproof technique for measuring quiche custard. By cracking eggs directly into a measuring cup and filling to the desired mark with dairy, you ensure the perfect ratio every time, regardless of egg size. This method appears in her cookbook “Mastering the Art of French Cooking.
- Ingredients: Gruyère is traditional, but Swiss, Emmental, or even sharp white cheddar work well.
- Blind baking: Pricking the crust and par-baking it prevents a soggy bottom and ensures the crust stays crispy even with the custard filling.
- Bacon tip: Make sure bacon is well-drained and patted dry before adding to prevent excess grease in your quiche.
- Storage: Cover and refrigerate for up to 3-4 days. Reheat individual slices in the microwave or oven at 300°F until warmed through.