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Quiche Lorraine

Name: Quiche Lorraine
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: French
Ingredients: One 9-inch (23-cm) deep-dish frozen pie crust; 8 oz thick-cut bacon (about 6 slices), diced; ½ cup chopped shallots (from 2 medium shallots); 4 large eggs; 1¼ cups heavy cream; ¼ teaspoon salt; ⅛ teaspoon cayenne pepper; Pinch ground nutmeg; 4 oz Gruyère, finely shredded (about 1¼ cups)

Prep: 20 min
Cook: 1 h
Total: 1 h 20 min
Serves: 6

Cook my version

Ingredients

Servings

One 9-inch (23-cm) deep-dish frozen pie crust
8 oz thick-cut bacon (about 6 slices), diced
½ cup chopped shallots (from 2 medium shallots)
4 large eggs
1¼ cups heavy cream
¼ teaspoon salt
⅛ teaspoon cayenne pepper
Pinch ground nutmeg
4 oz Gruyère, finely shredded (about 1¼ cups)

Steps

0 of 15 done

Notes

Oven: 400°F (200°C) to blind bake, then 325°F (170°C) to bake the quiche. Patch any cracks in the crust with a paste of 1 tablespoon flour and 1 tablespoon water before filling. Can be baked a day ahead and reheated, covered with foil, in a 300°F oven for 35 to 45 minutes.

Photo: Arnaud 25 · Wikimedia Commons · CC BY-SA 4.0

Source: Once Upon a Chef