This classic French recipe for quiche lorraine is filled with a bacon, Gruyere cheese and savory egg custard filling then baked into flaky buttery pie crust.
Press the dough around the edges of a 9-inch tart pan or pie dish. Place on a baking sheet. Pierce the bottom of the pie crust with a fork. Bake 5 minutes and then remove from oven. Reduce the oven temperature to 325℉.
In a medium frying pan, cook the bacon, stirring occasionally, 10 minutes, or until crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Leave 1 Tablespoon fat in the pan. Add the shallots and cook over medium-low heat 3 to 4 minutes, or until softened, being careful not to brown. Remove the pan from the heat
In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until well combined.
In the bottom of the cooked crust, still on the baking sheet, evenly spread the shallots. Top with 1/2 of the bacon, all of the gruyère, and the remaining bacon. Slowly pour the egg mixture over the top.
Bake 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. Enjoy while warm!
Notes
Crustless: Check out my favorite crustless quiche recipe. It's super similar, just without the pie crust.Variations: Feel free to add in veggies, like mushrooms or peppers. Storing: Let cool completely, then wrap the pan tightly with aluminum foil or plastic wrap. Place in fridge for up to 3 days.Freeze: You can also freeze the quiche (wrapped tightly in aluminum foil and plastic wrap) up to 2 months.Reheating: Cover with foil and bake at 400°F until the quiche is warm throughout.