Hamdi Saidani Paula Deen Quiche Lorraine Recipe is made with a deep-dish pie crust, thick-cut bacon, chopped shallots, large eggs, heavy cream, Gruyère cheese, and a hint of spices like salt, cayenne pepper, and nutmeg. This delicious Quiche Lorraine recipe creates a tasty brunch or light dinner that takes about 90 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- One 9-inch 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)
How To Make Quiche Lorraine?
- Blind bake the crust: Preheat the oven to 400°F/200°C and set a rack in the middle position. Take the pie crust from the freezer and thaw until soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork. Place the crust on a baking sheet for easy handling. Bake until lightly golden, about 10 to 15 minutes. If it puffs up during baking, gently prick it again with a fork. Once done, set the crust aside and reduce the oven temperature to 325°F/160°C.
- Cook the bacon and shallots: In a medium nonstick sauté pan over medium heat, cook the diced bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat. Add the shallots to the pan and cook on medium-low heat until soft and translucent, about 3 to 4 minutes. Be careful not to brown them. Set aside.
- Make the custard mixture: In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg. Whisk until evenly combined.
- Assemble the quiche: Spread the cooked shallots evenly over the bottom of the baked crust. Top with half of the cooked bacon, all of the shredded Gruyère, and then the remaining bacon. Pour the egg and cream mixture over everything.
- Bake the quiche: Slide the quiche (still on the baking sheet) into the oven and bake at 325°F/160°C for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
Recipe Tips:
- Bake the Crust Right: Make sure to poke the crust with a fork before baking. If it puffs up in the oven, poke it again to let the air out. This helps keep the crust firm and prevents it from getting soggy.
- Crisp Up the Bacon: Cook the bacon until it’s nice and crispy. This gives your quiche a great crunch and keeps the bacon from going soft when mixed with the creamy filling.
- Use Room-Temperature Eggs and Cream: Let your eggs and cream sit out for a while before using them. Cold ingredients can make the custard lumpy, so it’s best if they’re at room temperature.
- Don’t Overcook the Quiche: The quiche is done when the middle is set but still a little wobbly. If you cook it too long, the custard can turn dry and tough, so keep a close eye on it.
- Shred Your Own Cheese: Using pre-shredded cheese can make your quiche less creamy because of added coatings. Freshly shredding the Gruyère gives you a better melt and richer flavor.
How To Store Leftovers?
- Refrigerate: First, let the leftover Quiche Lorraine cool to room temperature. Once cooled, wrap it tightly with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 4 days.
- Freeze: After cooling the Quiche Lorraine to room temperature, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months. When ready to eat, thaw it overnight in the fridge.
Nutrition Facts
Per serving (6 servings)
- Calories:616
- Fat:51 g
- Saturated fat:24 g
- Carbohydrates:24 g
- Sugar:3 g
- Fiber:1 g
- Protein:16 g
- Sodium:575 mg
- Cholesterol:232 mg
Try More Paula Deen Recipe:
- Paula Deen Hash Brown Quiche
- Paula Deen Bacon Spinach Quiche
- Paula Deen Broccoli Bake
- Paula Deen Deviled Eggs
Paula Deen Quiche Lorraine Recipe
Description
Paula Deen Quiche Lorraine Recipe is made with a deep-dish pie crust, thick-cut bacon, chopped shallots, large eggs, heavy cream, Gruyère cheese, and a hint of spices like salt, cayenne pepper, and nutmeg. This delicious Quiche Lorraine recipe creates a tasty brunch or light dinner that takes about 90 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Blind bake the crust: Preheat the oven to 400°F/200°C and set a rack in the middle position. Take the pie crust from the freezer and thaw until soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork. Place the crust on a baking sheet for easy handling. Bake until lightly golden, about 10 to 15 minutes. If it puffs up during baking, gently prick it again with a fork. Once done, set the crust aside and reduce the oven temperature to 325°F/160°C.
- Cook the bacon and shallots: In a medium nonstick sauté pan over medium heat, cook the diced bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat. Add the shallots to the pan and cook on medium-low heat until soft and translucent, about 3 to 4 minutes. Be careful not to brown them. Set aside.
- Make the custard mixture: In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg. Whisk until evenly combined.
- Make the custard mixture: In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg. Whisk until evenly combined.
- Assemble the quiche: Spread the cooked shallots evenly over the bottom of the baked crust. Top with half of the cooked bacon, all of the shredded Gruyère, and then the remaining bacon. Pour the egg and cream mixture over everything.
- Bake the quiche: Slide the quiche (still on the baking sheet) into the oven and bake at 325°F/160°C for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
Notes
- Bake the Crust Right: Make sure to poke the crust with a fork before baking. If it puffs up in the oven, poke it again to let the air out. This helps keep the crust firm and prevents it from getting soggy.
- Crisp Up the Bacon: Cook the bacon until it’s nice and crispy. This gives your quiche a great crunch and keeps the bacon from going soft when mixed with the creamy filling.
- Use Room-Temperature Eggs and Cream: Let your eggs and cream sit out for a while before using them. Cold ingredients can make the custard lumpy, so it’s best if they’re at room temperature.
- Don’t Overcook the Quiche: The quiche is done when the middle is set but still a little wobbly. If you cook it too long, the custard can turn dry and tough, so keep a close eye on it.
- Shred Your Own Cheese: Using pre-shredded cheese can make your quiche less creamy because of added coatings. Freshly shredding the Gruyère gives you a better melt and richer flavor.
Paula Deen Quiche Lorraine Recipe
