Description
Hearty Paula Deen quiche lorraine combines classic French flavors with southern comfort. Creamy eggs, crisp bacon, and flaky pastry create a memorable breakfast or brunch centerpiece you’ll savor with pure delight.
Ingredients
Scale
- 4 large eggs
- 8 oz (226 g) bacon, thick-cut, diced (about 6 slices)
- 4 oz (113 g) Gruyère, finely shredded (about 1¼ cups)
- ½ cup shallots, chopped (from 2 medium shallots)
- 1¼ cups heavy cream
- ¼ tsp salt
- 1/8 tsp cayenne pepper
- 1 pinch ground nutmeg
- 1 (9-inch) deep-dish frozen pie crust
Instructions
- Crust Preparation: Remove pie crust from freezer and let soften. Puncture bottom and sides with fork to prevent air bubbles.
- Initial Baking: Position oven rack in middle, preheat to 400°F/200°C. Bake crust on baking sheet for 10-15 minutes until light golden, reprickling if needed. Reduce oven temperature to 325°F/160°C.
- Bacon Rendering: Cook bacon in nonstick skillet over medium heat until crisp and golden, about 10 minutes. Transfer to paper towel-lined plate, reserving 1 tablespoon of drippings.
- Shallot Sautéing: Soften shallots in reserved bacon fat over medium-low heat until translucent, approximately 3-4 minutes.
- Custard Creation: Whisk eggs, blend in heavy cream, salt, cayenne pepper, and nutmeg until smooth and uniform.
- Layering: Distribute sautéed shallots across prebaked crust. Add half the bacon, sprinkle entire Gruyère cheese, top with remaining bacon pieces.
- Filling and Baking: Pour egg-cream mixture evenly over layered ingredients. Transfer baking sheet to 325°F/160°C oven, bake 45-50 minutes until custard sets and surface turns light golden.
- Serving: Remove from oven, let rest briefly to stabilize custard and meld flavors. Serve hot or warm.
Notes
- Crust Preparation Tip: Pricking the pie crust prevents unwanted air bubbles and ensures a crisp, even bake during blind baking.
- Bacon Rendering Technique: Cook bacon slowly over medium heat to achieve maximum crispiness and extract flavorful drippings for sautéing shallots.
- Custard Consistency Check: Whisk eggs and cream thoroughly to create a smooth, uniform mixture that guarantees a silky, perfectly set quiche texture.
- Baking Temperature Precision: Lower oven temperature after pre-baking the crust to prevent burning and allow the delicate custard to set gently and evenly.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 417
- Sugar: 1 g
- Sodium: 674 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 265 mg