Description
This delicious Quiche Lorraine recipe filled with gruyere and cheddar cheese, bacon, fluffy egg custard and sauteed shallots is the perfect centerpiece for your next brunch. Or just Sunday morning.
Ingredients
Scale
- Frozen pie crust
- 6 slices bacon
- ½ cup chopped shallots
- ½ teaspoon fresh thyme leaves, chopped
- 5 eggs
- 1–½ cups heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground nutmeg
- ½ cup cheddar cheese, freshly shredded
- ½ cup gruyere cheese, freshly shredded
Instructions
Pie Crust Prep
- Preheat the oven to 400°
- Place a piece of parchment paper over the pie crust and fill with pie weights.
- Bake crust for 15 minutes with parchment paper and pie weights.
- Remove pie weights and parchment and bake another 5 minutes.
- Remove and set aside.
Quiche Filling
- Cook bacon until browned. Reserve one tablespoon of grease.
- Pat all grease off bacon with paper towel and chop.
- Sauté shallots in bacon grease until softened.
- Add thyme leaves and cook for another 2 minutes.
- Put shallot mixture in bottom of pie crust.
- Add cheese and bacon.
- Whisk together eggs, heavy whipping cream, nutmeg, salt and pepper in a bowl with a pouring lip.
- Place pie crust on a cookie sheet in the oven. Carefully pour egg mixture into pie crust.
- Bake 40 – 50 minutes at 375° until top of the quiche is lightly browned and a knife inserted about 1 inch from the edge of the crust comes out clean.