Quiche Lorraine

© Katherine Stetson

The classic Lorraine with the addition of sautéed shallot.

Makes one deep-dish quiche, serving six.

  • pastry for one pie crust
  • 1 tablespoon unsalted butter, softened
  • 8 slices bacon, cooked until crisp and crumbled
  • 2 shallots, sautéed in olive oil until tender, cooled
  • 4 large eggs
  • 2 cups half and half
  • 1 cup shredded Swiss cheese
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon freshly grated nutmeg

Preheat oven to 425 degrees.

Line a deep dish pie pan with the pastry.  Crimp edges and spread inside bottom with the softened butter.

In a blender, combine eggs, half and half, salt pepper and nutmeg and blend until well mixed.  (Alternatively, place ingredients in a medium bowl and use an immersion blender.)

Distribute bacon, shallots and cheese in the bottom of the pastry.  Carefully pour in the egg mixture.  Crack some more pepper on top and place pie pan on a cookie sheet.

Bake at 425 degrees on the center rack for 15 minutes.  Reduce heat to 350 and continue cooking for an additional 30-40 minutes, rotating once, until the top is nicely browned and only a slight jiggle is discernable.

Allow to cool for ten minutes.  Slice and serve.

Copyright © Katherine Stetson, all rights reserved.