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Quiche Lorraine
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Quiche Lorraine

Course Breakfast, Main Course, Side Dish
Cuisine American, Southern
Keyword classic-quiche-lorraine, quiche-lorraine
Prep Time 15 minutes
Cook Time 45 minutes
Stand time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 452kcal

Ingredients

  • 1 9 inch deep dish pie crust frozen, refrigerated or homemade
  • 8 slices bacon
  • 1 medium shallot (or 1/4 cup red onion) finely diced
  • 6 large eggs
  • 1 3/4 cups heavy cream or half and half
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • pinch cayenne
  • 2 cups shredded Gruyere or Swiss cheese

Instructions

  • Directions for using a deep dish frozen pie crust: Preheat oven to 350°F. Place crust on a baking sheet. Set aside.
  • Directions for refrigerated or homemade crust: Preheat oven to 375°F. Press crust into pie dish, flute edges as desired. Line with parchment paper and pie weights or beans. Bake for 8 minutes, take from oven and remove parchment and weights. Lower oven temperature to 350°F.
  • Meanwhile, cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain reserving 1 Tbsp drippings. Add shallot to drippings, cooking for 1 minute.
  • In a medium-size mixing bowl whisk together cream, eggs, salt, pepper, nutmeg and cayenne.
  • Assemble: Scatter 1/2 cheese onto bottom of crust topping with crumbled bacon and shallots over cheese.
  • Pour custard evenly over cheese and bacon. Sprinkle top with remaining cheese.
  • Place into preheated 350°F oven and bake for 40-45 minutes or until set when gently shaken.
  • Let stand for 15-20 minutes before slicing.

Nutrition

Serving: 1serving | Calories: 452kcal | Carbohydrates: 18g | Protein: 18g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 663mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 623IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 2mg