The Best Quiche Lorraine
The filling bakes up light, fluffy, and perfectly custardy, with just the right balance of creaminess and savory depth in every bite. It’s elegant enough for brunch with guests, yet simple enough to enjoy any day of the week.
Equipment
- Measuring spoons
- 1 measuring cup
- 1 cheese grater
- 1 whisk
- 1 knife
- 2 medium bowls
- tortilla press or rolling pin
- 1 pie pan
- 1 skillet
- 1 large spoon or spatula
- tongs
- Paper towels
Ingredients
- 1 Tbsp. butter
- 1 large shallot thinly sliced
- 4 oz. bacon cut
- 2 tsp. thyme
- 1/2 cup Gruyere cheese shredded
- 1 cup cream
- 2 eggs beaten
- 1/4 tsp. smoked paprika
- 1/8 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Make the fathead dough.
- Roll it out very thin to fit into the pie pan. I like to press it flat in a tortilla press, but not everyone has one, so do the best you can to roll it out.
- Press the dough into a pie pan. Bake the crust for 12 minutes.
- Combine the butter, salt, and a few tablespoons of water in a skillet.
- Cook the shallots until soft and caramelized, and the water has evaporated, about 20-30 minutes.
- Spread the shallots on the pie crust.
- In the same skillet, cook the bacon until crispy.
- Remove and drain on paper towels to cool.
- Crumble the bacon and add it to the pie pan with the shallots.
- In a bowl, whisk the eggs with the thyme, pepper, nutmeg, smoked paprika and cream.
- Pour the egg mixture into the pie pan.
- Sprinkle the top with Gruyère.
- Bake for 30 minutes.
- Cool for 30 minutes before serving.