The Perfect Paula Deen Quiche Lorraine Recipe For Brunch Lovers

Quiche lorraine represents the pinnacle of French-inspired comfort cuisine, blending rich culinary traditions with elegant simplicity.

Smooth custard and crispy bacon marry in this classic dish that transforms ordinary ingredients into something extraordinary.

Professional chefs and home cooks appreciate the sophisticated yet approachable nature of this timeless recipe.

Layers of flavor emerge through carefully selected ingredients that dance together in perfect harmony.

Creamy egg mixture meets buttery crust, creating a luxurious texture that melts in your mouth.

The delicate balance of savory elements makes this quiche a crowd-pleasing masterpiece that feels both rustic and refined.

Each bite tells a story of tradition, skill, and delectable indulgence: get ready to impress your guests.

How to Make Paula Deen’s Quiche Lorraine Recipe

Step 1: Prepare the Pie Crust

Warm up the oven to 400°F/200°C and position the rack in the middle. Remove the pie crust from the freezer and let it soften for 10 minutes. Use a fork to create small holes across the bottom and sides of the crust. Place the crust on a baking sheet and bake until it turns a light golden color, about 10-15 minutes. If the crust puffs up, gently poke it again with the fork. Once done, set aside and lower the oven temperature to 325°F/160°C.

Step 2: Cook Bacon and Shallots

Heat a medium nonstick pan over medium heat. Cook diced bacon, stirring occasionally, until crispy (about 10 minutes). Transfer the bacon to a paper towel-lined plate using a slotted spoon. Keep of bacon fat in the pan. Add shallots and cook on medium-low heat until soft and translucent (3-4 minutes), being careful not to brown them.

Step 3: Create the Creamy Custard

• Heavy cream
• Salt
• Cayenne pepper
• Nutmeg

Whisk until the mixture is evenly combined and smooth.

Step 4: Assemble the Quiche

• Spread cooked shallots evenly on the bottom
• Sprinkle half of the cooked bacon
• Add shredded Gruyère cheese
• Top with remaining bacon
• Carefully pour the egg and cream mixture over the ingredients

Step 5: Bake to Perfection

Slide the quiche (on the baking sheet) into the oven. Bake at 325°F/160°C for 45-50 minutes, or until the custard sets and turns a light golden color. Serve hot or warm for the best flavor and texture.

Pro Tips for Paula Deen’s Quiche Lorraine Recipe

• Cheese Customization: Shred your own Gruyère or Swiss cheese to achieve a smoother, more luxurious texture that melts perfectly throughout the quiche.
• Prevent Soggy Bottom: Fork-poke the pie crust before blind baking to release air bubbles and ensure a crisp, golden foundation that holds up against the creamy filling.
• Temperature Timing: Allow eggs and cream to reach room temperature beforehand, preventing lumpy custard and guaranteeing a silky, even mixture.
• Bacon Brilliance: Crisp up bacon completely before adding to the quiche, maintaining its delightful crunch and preventing sogginess in the final dish.
• Doneness Detection: Watch for a slightly jiggly center when baking – this signals a perfectly cooked quiche with a creamy, tender custard that won't turn dry or tough.

How to Store Paula Deen’s Quiche Lorraine Recipe

• Vacuum Seal: Lock in freshness by using a vacuum sealer for your Quiche Lorraine. Extract all air from the packaging to prevent moisture and freezer burn, keeping the quiche's texture and flavor pristine for up to 4 months. Carefully seal each slice individually for convenient single-serving reheating.
• Slice and Separate: Cut the quiche into individual portions before storing. Place parchment paper between each slice to prevent sticking and make reheating easier. Stack the slices in a freezer-safe container, ensuring minimal air exposure to maintain quality and prevent freezer damage.
• Glass Container Method: Transfer your cooled quiche to a glass container with an airtight lid for optimal preservation. Glass containers provide better temperature control and prevent odor absorption compared to plastic. Refrigerate for up to 3 days, keeping the crust crisp and filling deliciously creamy.

Creative Variations for Paula Deen’s Quiche Lorraine Recipe

• Vegetarian Quiche Elegance: Replace bacon with roasted bell peppers, spinach, and caramelized onions for a colorful and nutrient-rich vegetarian version that maintains the creamy texture and rich flavor profile.
• Seafood Mediterranean Quiche: Swap bacon for sautéed shrimp or crab meat, incorporate fresh dill, and use feta cheese instead of Gruyère to create a coastal-inspired quiche with bright, light flavors.
• Spicy Southwest Quiche: Substitute bacon with chorizo, add diced jalapeños, replace Gruyère with pepper jack cheese, and include roasted corn kernels for a zesty, southwestern-style quiche with extra heat and complex layers of flavor.
• Herb Garden Quiche: Blend fresh herbs like thyme, chives, and parsley into the custard mixture, use goat cheese instead of Gruyère, and add roasted zucchini for a fresh, aromatic quiche that celebrates garden-fresh ingredients.

Final Thoughts on Paula Deen’s Quiche Lorraine Recipe

Paula Deen’s Quiche Lorraine emerges as culinary perfection with French-inspired elegance.

Crisp bacon and silky custard intertwine in harmonious layers of flavor complexity.

Gruyère cheese melts into delicate egg ribbons, creating an irresistible French classic.

Home chefs can master this sophisticated dish through careful technique and quality ingredients.

Savory nuances dance across each delectable slice, promising memorable dining experiences.

Passionate cooks, share this recipe’s magic with friends, spark conversation in comments, and spread quiche love through social media connections.

Why Paula Deen’s Quiche Lorraine Recipe is a Savory Classic

• Savor Rich Flavor Complexity: This quiche delivers an incredible depth of taste through perfectly balanced ingredients like crispy bacon, sweet shallots, and nutty Gruyère cheese, creating a harmonious blend that dances across your palate.
• Master Easy Gourmet Technique: Surprisingly straightforward preparation makes this recipe accessible for home cooks, allowing even beginners to create a sophisticated French-inspired dish with professional-level results in just under two hours.
• Enjoy Textural Wonderland: Experience multiple exciting textures in every bite – from the crisp, flaky pie crust to the silky smooth egg custard, crunchy bacon bits, and melted cheese – providing a delightful sensory journey with each forkful.
• Celebrate Versatile Meal Option: Perfect for brunches, light dinners, or elegant gatherings, this quiche transitions beautifully between casual and sophisticated settings, making it an impressive yet approachable centerpiece for any meal.

Ingredients for Paula Deen’s Quiche Lorraine Recipe

• Pie Crust: Neutral base for the quiche, best when slightly thawed and easily pricked with a fork.

• Bacon, Bacon Fat: Rich, salty flavor that adds depth and crispy texture to the quiche.

• Shallots: Mild, sweet onion-like flavor that provides subtle depth without overpowering other ingredients.

• Eggs, Heavy Cream: Creates the creamy, silky custard base that holds the quiche together.
• Gruyère Cheese: Nutty, rich cheese that melts beautifully and adds complex flavor.

• Salt: Enhances overall flavor profile of the quiche.
• Cayenne Pepper: Adds a subtle, warm heat to the dish.
• Nutmeg: Provides a warm, slightly sweet aromatic note that complements the creamy custard.

Paula Deen Quiche Lorraine Recipe

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4.8 from 40 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Savory Paula Deen Quiche Lorraine brings French countryside charm to breakfast tables. Crisp bacon, rich cheese, and silky custard create a luxurious morning experience you’ll eagerly invite to your plate.

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Ingredients

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Main Ingredients:

• 4 large eggs
• 8 ounces (226 grams) thick-cut bacon, diced (about 6 slices)
• 4 ounces (113 grams) Gruyère, finely shredded (about 1¼ cups)

Aromatic and Supporting Ingredients:

• ½ cup chopped shallots, from 2 medium shallots
• 1¼ cups heavy cream

Seasoning Ingredients:

• ¼ teaspoon salt
• 1/8 teaspoon cayenne pepper
• Pinch ground nutmeg

Crust:

• 1 (9-inch) deep-dish frozen pie crust

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Instructions

1. Prepare the pie crust by removing it from the freezer and allowing it to soften for approximately 10 minutes. Using a fork, create multiple punctures across the bottom and sides of the crust to prevent air bubbles.
2. Position the oven rack in the middle and preheat to 400°F/200°C. Place the pricked crust on a baking sheet and bake for 10 to 15 minutes until it achieves a light golden color. If the crust rises during baking, gently reprick with a fork. Once completed, lower the oven temperature to 325°F/160°C.
3. In a medium nonstick skillet over medium heat, render the diced bacon until crisp and golden, stirring periodically, which takes about 10 minutes. Transfer the crispy bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of bacon drippings in the pan.
4. Sauté the shallots in the reserved bacon fat over medium-low heat, cooking until they become soft and translucent without browning, approximately 3 to 4 minutes.
5. Create the custard base by whisking eggs in a medium bowl. Incorporate heavy cream, salt, cayenne pepper, and nutmeg, blending thoroughly until the mixture is uniform and smooth.
6. Distribute the cooked shallots evenly across the prebaked pie crust. Layer half the bacon, sprinkle the entire quantity of Gruyère cheese, and then add the remaining bacon pieces.
7. Carefully pour the egg and cream mixture over the layered ingredients, ensuring an even distribution throughout the quiche.
8. Slide the quiche on the baking sheet into the preheated 325°F/160°C oven. Bake for 45 to 50 minutes, monitoring until the custard sets and develops a light golden surface.
9. Remove from the oven and allow to rest briefly before serving hot or warm, allowing the custard to stabilize and the flavors to meld.

Notes

• Fork-poke the pie crust before sliding it into the oven to prevent puffy, uneven surfaces that can trap moisture and create a soggy bottom.
• Crisp bacon strips until they’re golden brown and crunchy, ensuring maximum texture and preventing them from becoming limp when mixed into the creamy egg mixture.
• Warm eggs and cream to room temperature to guarantee a silky-smooth custard without any unwanted lumpy textures that can happen with cold ingredients.
• Watch the quiche carefully during the final minutes of baking, pulling it out when the center has a gentle wobble but isn’t completely liquid, which helps maintain a tender, creamy consistency.
• Hand-grate fresh Gruyère cheese directly from the block to melt more evenly and deliver a richer, more authentic flavor compared to pre-shredded options that often contain anti-caking agents.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 616
• Sugar: 3 g
• Sodium: 575 mg
• Fat: 51 g
• Saturated Fat: 24 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 16 g
• Cholesterol: 232 mg