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Quiche Lorraine garnished with fresh thyme.

Quiche Lorraine

Print Recipe
This Quiche Lorraine is fluffy, creamy, and full of flavor. Perfect for an easy, filling breakfast or brunch!
Course Breakfast, Brunch
Cuisine American, French
Diet Gluten Free
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 slices
Calories 482
Author Kim

Ingredients

  • 1 homemade or frozen pie crust
  • 8 slices bacon
  • 1 large shallot finely diced
  • 3 large eggs
  • 2 large egg yolks
  • 1 ½ cups heavy cream (half & half may be used)
  • 1 tsp minced fresh thyme leaves
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup freshly grated Gruyère cheese or any other Swiss cheese

Instructions

  • Preheat oven to 425°F. Make pie crust according to recipe and place in a deep dish pie pan. If using frozen, pull out of freezer and let thaw for about 10 minutes.
  • Poke holes all around inside edges and bottom of pie crust with a fork. Place pie pan on a rimmed baking sheet for easy transport. If you make a homemade crust, you’ll need to cover the bottom crust with parchment paper and then pie weights or dried beans, but when using a frozen pre-made pie crust, it’s fine to bake without the weights. Blind bake (pre-bake) pie crust for 12 minutes. Once removed, reduce oven temperature to 350°F.
  • Meanwhile, with a pair of scissors, cut bacon into 1-inch pieces and fry in a large skillet until crispy. Using a slotted spoon, remove bacon from pan and place on paper towel lined plate.
  • Remove most of the bacon grease from pan using a paper towel or discard into a dish and save for a later recipe. Add diced shallot to pan and cook low and slow to caramelize them (about 15 minutes).
  • Crack eggs and yolks into a medium to large bowl and whisk just until combined. Whisk in half & half, thyme, salt and pepper.
  • In bottom of pie crust, layer half of the bacon, shallots, and cheese. Gently pour or ladle in egg mixture over top. Then, add remaining bacon, shallots and cheese.
  • Bake for 40-45 minutes or until cooked through. You will want to bake this until the edges are set and the center jiggles just a little when the pan is moved. The center will continue to cook and firm up once removed from the oven, so you don’t want it completely done.
  • Allow to cool about 10 minutes on a wire rack before slicing and serving. Can be served warm or at room temperature.

Notes

  • Storing leftovers. Place any leftovers in the fridge, in an airtight container for up to 4 days.
  • To freeze. Make sure the quiche is cooled completely, wrap tightly in plastic wrap or place in a freezer safe, airtight container. It will stay fresh in the freezer for up to 3 months.
  • Reheating. To reheat, cover with aluminum foil and place it in the oven at 350ºF for 15-20 minutes. Alternatively, you can reheat individual servings in the toaster oven for about 10 minutes or in the microwave for about 1 minute until heated through.
Use a gluten-free pie crust to make this quiche gluten free.

Nutrition

Serving: 1slice | Calories: 482kcal | Carbohydrates: 21g | Protein: 17g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 211mg | Sodium: 633mg | Potassium: 239mg | Fiber: 1g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 256mg | Iron: 2mg