This Quiche Lorraine is rich, creamy, and packed with smoky bacon and Gruyère cheese. The buttery crust holds a soft and flavorful egg custard, making it a perfect dish for brunch, lunch, or dinner. Serve it warm for the best taste!
Ingredients Needed:
- One 9-inch deep-dish frozen pie crust
- 8 oz thick-cut bacon (about 6 slices), diced
- ½ cup chopped shallots, from 2 medium shallots
- 4 large eggs
- 1¼ cups heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- Pinch ground nutmeg
- 4 oz Gruyère, finely shredded (about 1¼ cups)
How To Make Quiche Lorraine Recipe?
- Blind bake the crust: Preheat the oven to 400°F. Let the frozen pie crust sit at room temperature for 10 minutes to soften slightly. Prick the bottom and sides with a fork to prevent puffing. Place on a baking sheet and bake for 10-15 minutes until lightly golden. If it puffs up, prick it again. Remove from the oven and lower the temperature to 325°F.
- Cook the bacon and shallots: In a pan over medium heat, cook the diced bacon until crispy (about 10 minutes). Transfer to a paper towel-lined plate. Leave 1 tablespoon of bacon fat in the pan, then add the shallots. Cook on low heat until soft (3-4 minutes), then remove from heat.
- Make the egg mixture: In a bowl, whisk the eggs, heavy cream, salt, cayenne pepper, and nutmeg until smooth.
- Assemble the quiche: Spread the shallots evenly over the crust. Add half of the bacon, followed by all the Gruyère cheese, then the rest of the bacon. Pour the egg mixture evenly over the top.
- Bake the quiche: Place the quiche on a baking sheet and bake at 325°F for 45-50 minutes until the custard is set and slightly golden. Let it cool before slicing.
Recipe Tips:
- Use a Deep-Dish Crust: A regular pie crust is too shallow. Use a deep-dish crust to hold all the filling without overflowing.
- Blind Bake for a Crisp Crust: Baking the crust first prevents a soggy bottom. Prick it with a fork, bake until golden, and let it cool before adding the filling.
- Cook the Bacon Until Crispy: Soft bacon makes the quiche greasy. Cook it until crispy and drain on a paper towel to keep the texture perfect.
- Mix the Eggs and Cream Well: Whisk the eggs and cream until smooth to avoid a lumpy custard. A well-mixed filling gives the quiche a creamy texture.
- Bake Until Just Set: The quiche is done when the center is slightly jiggly but not wet. Overbaking makes it dry, so take it out when the edges are firm and the center is soft.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Quiche Lorraine cool to room temperature first. Then, wrap it well or put it in an airtight container. Store it in the fridge for up to 3 days.
- Freeze: After cooling, wrap the quiche in plastic wrap and foil, then freeze for up to 3 months.
- Reheat: Preheat the air fryer to 300°F. Place the quiche in the basket and heat for 5-7 minutes until warm. This helps keep the crust crispy.
Nutrition Facts:
- Calories: 616 kcal
- Total Fat: 51g
- Saturated Fat: 24g
- Cholesterol: 232mg
- Sodium: 575mg
- Potassium: 158mg
- Total Carbohydrate: 24g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 16g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Bacon And Leek Quiche Recipe
- Gordon Ramsay Quiche Recipe
- Gordon Ramsay Vegan Bacon Recipe
Gordon Ramsay Quiche Lorraine Recipe
Description
This Quiche Lorraine is rich, creamy, and packed with smoky bacon and Gruyère cheese. The buttery crust holds a soft and flavorful egg custard, making it a perfect dish for brunch, lunch, or dinner. Serve it warm for the best taste!
Ingredients
Instructions
- Blind bake the crust: Preheat the oven to 400°F. Let the frozen pie crust sit at room temperature for 10 minutes to soften slightly. Prick the bottom and sides with a fork to prevent puffing. Place on a baking sheet and bake for 10-15 minutes until lightly golden. If it puffs up, prick it again. Remove from the oven and lower the temperature to 325°F.
- Cook the bacon and shallots: In a pan over medium heat, cook the diced bacon until crispy (about 10 minutes). Transfer to a paper towel-lined plate. Leave 1 tablespoon of bacon fat in the pan, then add the shallots. Cook on low heat until soft (3-4 minutes), then remove from heat.
- Make the egg mixture: In a bowl, whisk the eggs, heavy cream, salt, cayenne pepper, and nutmeg until smooth.
- Assemble the quiche: Spread the shallots evenly over the crust. Add half of the bacon, followed by all the Gruyère cheese, then the rest of the bacon. Pour the egg mixture evenly over the top.
- Bake the quiche: Place the quiche on a baking sheet and bake at 325°F for 45-50 minutes until the custard is set and slightly golden. Let it cool before slicing.
Notes
- Use a Deep-Dish Crust: A regular pie crust is too shallow. Use a deep-dish crust to hold all the filling without overflowing.
- Blind Bake for a Crisp Crust: Baking the crust first prevents a soggy bottom. Prick it with a fork, bake until golden, and let it cool before adding the filling.
- Cook the Bacon Until Crispy: Soft bacon makes the quiche greasy. Cook it until crispy and drain on a paper towel to keep the texture perfect.
- Mix the Eggs and Cream Well: Whisk the eggs and cream until smooth to avoid a lumpy custard. A well-mixed filling gives the quiche a creamy texture.
- Bake Until Just Set: The quiche is done when the center is slightly jiggly but not wet. Overbaking makes it dry, so take it out when the edges are firm and the center is soft.
Gordon Ramsay Quiche Lorraine Recipe