Quiche Lorraine

A classic Quiche Lorraine pairs a crisp blind-baked pastry shell with smoky bacon, sweet shallots, Gruyère, and a softly set cream custard.

90 min

6 servings

Ingredients

1 refrigerated 9-inch pie crust

6 slices thick-cut bacon, chopped

2 medium shallots, thinly sliced

1 tsp unsalted butter

1 cup Gruyère cheese, shredded

4 large eggs

1 1/4 cups heavy cream

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

9-inch pie plate · Rimmed baking sheet · Parchment paper and pie weights · Skillet · Mixing bowl · Whisk

Protect the crust

Blind bake on a preheated baking sheet and dry the bare bottom before filling; these two steps keep the pastry crisp beneath the custard.

Serve with greens

A lightly dressed green salad adds a fresh, bitter contrast to the rich bacon, Gruyère, and cream filling.

01. Heat the oven with a rimmed baking sheet inside so the crust begins cooking from below.

02. Press the crust into the plate without stretching it; a relaxed crimp will hold its shape in the oven.

03. Use parchment and pie weights to keep the sides upright until the rim looks dry and barely colored.

04. Remove the weights and bake the bare bottom until matte; this dry layer prevents a soggy bottom.

05. Cook the bacon until crisp, then drain it well so excess rendered fat does not pool in the custard.

06. Cook shallots gently until translucent, then cool them with the bacon; hot fillings can curdle the eggs on contact.

07. Whisk the custard only until smooth, keeping foam to a minimum for an even texture.

08. Distribute the cooled bacon, shallots, and Gruyère before pouring the custard slowly into the crust.

09. Stop baking when the edge is set but the center still gives a unified gentle wobble; it will finish setting as it rests.

10. Rest before cutting so each wedge holds together, then serve warm or at room temperature with a simple green salad.