Quiche Lorraine is a decadent, easy to make, French tart filled with a savory egg, bacon, cheese, and onion custard. Rich and creamy, this classic breakfast recipe is simply divine!
Preheat the oven to 400 degrees Fahrenheit and spray a quiche or pie pan with nonstick cooking spray.
Unroll the pie crust and use a rolling pin to roll out any crimped edges then gently press it in the prepared pan and crimp the edges in whatever design you like. Poke the bottom of the pie crust with a fork a few times to allow steam to release.
Bake the crust for 10 minutes then set it aside, then turn the oven heat down to 375 degrees Fahrenheit.
While the crust prebakes, cook the bacon in a medium pan until crispy about 8 minutes.
Strain out the bacon and let it drain off excess grease on a paper towel-lined plate.
Pour out most of the grease leaving only about a tablespoon then add the shallots and cook until soft and translucent, about 5 minutes.
Whisk the eggs, heavy cream, milk, salt, pepper, paprika, and nutmeg in a large bowl and set aside.
Layer the cheese in the pie crust in an even layer then sprinkle the cooked bacon and shallots on top evenly.
Pour the eggs on top then bake for 45-55 minutes or until the top jiggles only slightly when moved and the top is golden and set. Remove the quiche from the oven and allow to sit for 10-15 minutes before slicing and serving.
Notes
NOTE: Quiche Lorraine traditionally does use Gruyere cheese, however you can substitute with Swiss, Cheddar or even parmesan if preferred.NOTE: You can sub the bacon with cooked/diced ham if you wish, or leave the meat out.