Healthy Avocado Tuna Salad Recipe
Bake the perfect Incredibly Delicious Quiche Lorraine! Our easy recipe has a flaky crust, creamy filling, and savory bacon. Discover how
Ingredients
- 1 9-inch unbaked pie crust homemade or store-bought
- 6 slices thick-cut bacon diced
- 1 shallot finely chopped
- 1.5 cups Gruyère cheese shredded
- 3 large eggs lightly beaten
- 1.5 cups heavy cream
- 0.25 tsp salt
- 0.25 tsp black pepper freshly ground
- 0.125 tsp nutmeg freshly grated
Instructions
- Preheat your oven to 375°F (190°C). Press the pie crust into a 9-inch deep-dish pie plate. Crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes until the edges are lightly golden. This is called blind baking and is the secret to a crisp crust.
- While the crust is baking, cook the diced bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet. Add the finely chopped shallot to the skillet and sauté for 2-3 minutes until soft and translucent.
- In a large mixing bowl, whisk together the lightly beaten eggs and heavy cream until smooth. Stir in the salt, black pepper, and freshly grated nutmeg to create the custard filling.
- Remove the pie weights and parchment paper from the crust. Sprinkle the shredded Gruyère cheese evenly over the bottom of the pre-baked crust. Top with the cooked bacon and sautéed shallots.
- Carefully pour the egg and cream mixture over the bacon and cheese. Be careful not to overfill. Bake for 35-40 minutes, or until the center is just set (it should have a slight jiggle) and the top is golden brown. A knife inserted near the center should come out clean.
- Let the quiche cool on a wire rack for at least 10 minutes before slicing and serving. This allows the custard to set completely. Serve warm or at room temperature.
Notes
Chef's Notes: For the best flavor, use high-quality thick-cut bacon and freshly shredded Gruyère cheese. Don't skip the step of blind baking the crust; it prevents a soggy bottom.
Variations: You can add 1 cup of sautéed spinach (well-drained) or mushrooms for extra vegetables. Swiss or cheddar cheese can be substituted for Gruyère.
Storage: Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the oven or microwave.
Variations: You can add 1 cup of sautéed spinach (well-drained) or mushrooms for extra vegetables. Swiss or cheddar cheese can be substituted for Gruyère.
Storage: Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the oven or microwave.
