Classic Quiche Lorraine
What's not to love about a classic quiche? It's the perfect dish for weekend brunch, weekday breakfasts, covered-dish dinners, and family gatherings. This classic recipe marries the saltiness of bacon and cheese with the sharp tang of shallot and woody sweetness of nutmeg.
Prep Time15-20 minutes
Cook Time40-45 minutes
Cook it With Our
- Prepared pie dough
- 12 ounces bacon, chopped into ½-inch pieces
- 1 shallot, minced
- 6 large eggs
- 1½ cups half & half
- 1 teaspoon kosher salt
- ⅛ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- 1½ cups grated gruyere or swiss cheese, divided
- Cook bacon in a 12 inch skillet over medium heat until crispy, 7-10 minutes. Once cooked, lay on paper towel-lined plate and let drain. Remove all but 1 tablespoon of bacon grease.
- Cook the minced shallot in reserved bacon grease until translucent, 5-7 minutes and set aside.
- Preheat oven to 375 degrees F. In a large mixing bowl, whisk the eggs, half & half, salt, nutmeg, and cayenne pepper until combined. Add cooked shallot and 1 cup cheese and stir.
- Take chilled pie dough out of fridge. Using a rolling pin on a floured surface, roll dough moving from the center outwards, adding more flour as needed, until it is ⅛-inch thick. Transfer to pie dish and trim the edges so that 1-inch hangs over the edge of the pan. Fold the excess dough around and under the edges of the pie pan and crimp.
- Place cooked bacon evenly in the bottom of the pie crust. Then pour egg mixture over bacon and sprinkle with remaining cheese. Bake for 40-45 min.** Let cool 15-20 minutes on wire rack. Best served warm or at room temperature.
*Pro Tip: The dough will keep in the fridge for up to 5 days and in the freezer for 3 months.
** Note: The quiche should have a slight wiggle in the middle. It will set up more while it cools.