Name: Quiche Lorraine
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8 Servings
Cuisine: Other
Ingredients: 1 frozen pie shell; 6 bacon; 3 large eggs; 0.75 cup whole milk; 0.5 cup heavy cream; 0.5 tsp salt; 0.25 tsp black pepper; 4 ounces shredded Gruyere

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Quiche Lorraine

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Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 400°F. Move a rack to the lowest position in the oven.

Poke the bottom of the frozen pie shell several times with a fork, and transfer to a baking sheet.

Bake the pie shell on bottom rack of oven until the bottom is slightly puffed, for 12-14 minutes, or according to package directions. When done, remove from the oven and set aside.

Reduce the oven temperature to 350°F.

Place two sheets of paper towels on a large dinner plate. Set aside.

Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon, flipping once, until brown and crisp, 6-8 minutes.

Transfer the bacon strips to the paper-towel-lined dinner plate.

In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper, until smooth.

Using clean hands, crumble the bacon into small pieces.

Add the crumbled bacon and shredded cheese to the egg and milk mixture. Fold with a rubber spatula until evenly distributed.

Pour the egg, bacon, and cheese mixture into the pie shell. Cover the edges of the pie shell with pie guards or strips of aluminum foil to avoid burning or over-browning the crust.

Bake the quiche on bottom rack of oven until the top is firm and golden brown, 45-55 minutes.

Check to see that quiche is done. Remove from oven or add time as needed.

Allow to cool for at least 30 minutes at room temperature before slicing and serving. Leftover quiche may be stored covered in the refrigerator for up to 3 days.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Blind Bake Your Crust 🥧
Pre-bake the frozen pie shell at 375°F for 8-10 minutes before adding the custard to prevent a soggy bottom and ensure even cooking.
Render Your Bacon Properly 🥓
Cook bacon until crispy, then chop into small pieces—this prevents greasiness and ensures the bacon stays textured rather than chewy in the final quiche.
Temper Your Eggs First 🥚
Whisk eggs and dairy together, then slowly add a spoonful of hot filling to the mixture while stirring—this prevents scrambled eggs and ensures a silky custard.
Bake Low and Slow for Creaminess 🔽
Reduce oven heat to 325°F after 15 minutes and bake until the center jiggles only slightly when gently shaken—this prevents overcooking and maintains the custardy texture.
Rest Before Slicing ⏰
Let the quiche cool for 10-15 minutes before cutting; this allows the custard to set fully, resulting in clean slices that hold together beautifully.