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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Carefully pour the egg and cream mixture over the layered ingredients, ensuring an even distribution throughout the quiche.
- 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.
- 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