Quiche Lorraine

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🥘 Ingredients

  • Gruyère cheese (shredded)
    3 oz
  • Parmesan cheese (grated)
    1 oz
  • bacon (cut into 1/2-inch pieces)
    8 oz
  • bacon fat
    1 tbsp
  • eggs
    4 large
  • garlic (minced)
    2 cloves
  • heavy cream
    3/4 c
  • lemon zest
    3/4 tsp
  • milk
    3/4 c
  • nutmeg
    1 pinch
  • pepper
    1/2 tsp
  • pie dough
    1/2 recipe
  • salt
    1/2 tsp
  • shallot (finely chopped)
    1 large
  • thyme (minced)
    1 tsp

🍳 Cookware

  • 9-inch pie plate
  • baking sheet
  • 10-inch skillet
  1. 1
    Shape pie dough into a 5-inch disk. Wrap tightly with plastic wrap and refrigerate for ⏱️ 30 minutes .
    pie dough: 1/2 recipe
  2. 2
    Roll dough into a 12-inch circle.
  3. 3
    Loosely roll dough around rolling pin and gently unroll it onto a 9-inch pie plate .
  4. 4
    Trim overhang to 1/2 inch beyond the lip of the plate.
  5. 5
    Tuck overhang under itself; folded edge should be flush with edge of plate. Press the double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then use index finger (or knuckle) of other hand to press into the dough to form a fluted edge. Repeat all the way around. Wrap dough-lined plate loosely in plastic and refrigerate for at least ⏱️ 1 hour .
  6. 6
    Adjust oven rack to middle position and heat oven to 350℉. Remove plastic wrap and place chilled pie shell on a baking sheet . Line shell with double layer of parchment paper and fill with pie weights. Bake for ⏱️ 15-20 minutes . Remove parchment and weights; rotate plate; and bake for ⏱️ 15-20 minutes . If crust begins to puff, pierce gently with tip of paring knife. Set aside.
  7. 7
    Add bacon (cut into 1/2-inch pieces) to a 10-inch skillet and cook over medium heat, stirring frequently, until fat is rendered and bacon is browned and crisp, ⏱️ 7-9 minutes . Transfer bacon to a paper towel–lined plate using a slotted spoon. Reserve bacon fat in the skillet.
    bacon (cut into 1/2-inch pieces): 8 oz, bacon fat: 1 tbsp
  8. 8
    Heat reserved bacon fat in the skillet over medium heat until shimmering. Add shallot (finely chopped) and cook, stirring frequently, until softened and browned, ⏱️ 3-4 minutes . Stir in garlic (minced) and thyme (minced) and cook until fragrant, ⏱️ 30 seconds . Remove from heat and let cool slightly, ⏱️ 10 minutes .
    shallot (finely chopped): 1 large, garlic (minced): 2 cloves, thyme (minced): 1 tsp
  9. 9
    In a large bowl, whisk eggs until thoroughly combined. Whisk in lemon zest , salt , pepper , and nutmeg . Whisk in milk , heavy cream , and the cooled shallot mixture until smooth.
    eggs: 4 large, lemon zest: 3/4 tsp, salt: 1/2 tsp, pepper: 1/2 tsp, nutmeg: 1 pinch, milk: 3/4 c, heavy cream: 3/4 c
  10. 10
    Sprinkle half of the Gruyère cheese (shredded) and half of the Parmesan cheese (grated) evenly over the bottom of the parbaked pie crust. Sprinkle half of the reserved cooked bacon over top in an even layer. Rewhisk to combine the egg mixture, then slowly pour the egg mixture into the pie shell over the bacon. Smooth into an even layer, then sprinkle the remaining Gruyère, Parmesan, and bacon over the top.
    Gruyère cheese (shredded): 3 oz, Parmesan cheese (grated): 1 oz
  11. 11
    Bake on baking sheet until top of quiche is lightly browned, and a knife blade inserted about 1 inch from the edge comes out clean and the center feels set but still soft and jiggly, ⏱️ 40-50 minutes , rotating sheet halfway through baking. When done, the center should register 170℉. Transfer to a wire rack and let rest until cool to touch, ⏱️ 2-3 hours . Slice and serve.