Kendall’s Quiche Lorraine Recipe
Bacon, Gruyère Cheese, Carmelized Shallots, Side Salad
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Ingredients
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Quiche
Side Salad
Method
Quiche
- 1
Prepare and blind-bake crust
If using a homemade or store-bought chilled all-butter 9-inch pie crust, line the crust with parchment and fill with pie weights or dried beans. Chill 30 minutes if dough warmed. Preheat oven to 375°F (190°C). Blind-bake the crust for 15–18 minutes until the edges set. Remove parchment and weights and bake 5–7 more minutes until lightly golden. Let cool slightly while preparing filling.
- 2
Cook bacon
While crust chills, place 8 thick-cut bacon slices in a cold skillet, then turn heat to medium. Cook until crisp but not burnt, about 6–10 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain and cool. When cool, chop or coarsely crumble into roughly 1/2-inch pieces. Reserve 1 tablespoon rendered bacon fat; discard excess or save for another use.
- 3
Caramelize shallots
In a medium nonstick skillet, add 1 tsp neutral oil and 1 tbsp unsalted butter over medium-low heat. Add the 3 thinly sliced shallots and a pinch of salt. Cook, stirring occasionally, until softened and deeply golden brown — about 12–18 minutes. Add 1 tsp chopped fresh thyme in the last minute. Remove from heat and let cool slightly.
- 4
Make custard
In a medium bowl, whisk together 4 whole eggs and 2 yolks until smooth. Whisk in 1 cup heavy cream and 1/2 cup whole milk until fully combined. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg (optional). Taste and adjust seasoning lightly; keep in mind the bacon and Gruyère add salt.
- 5
Assemble quiche
Sprinkle 1 cup of grated Gruyère evenly over the bottom of the cooled blind-baked crust. Distribute the caramelized shallots over the cheese, then scatter the crumbled bacon pieces on top. Pour the egg-cream custard slowly into the crust to fill—stop about 1/4 inch from the rim to avoid spillover. If any cheese rises above filling, gently press it down so the custard covers evenly.
- 6
Bake
Reduce oven to 350°F (175°C). Place the assembled quiche on a baking sheet (to catch any spills) and bake for 30–40 minutes, or until the edges are set and the center registers 165°F (74°C) or is just slightly jiggly. If the crust edges brown too quickly, shield them with foil.
- 7
Rest and finish
Remove quiche from oven and let rest on a wire rack for 15–20 minutes to finish setting. This improves slicing and texture. Garnish with an additional sprinkle of chopped fresh thyme before slicing. Slice into 6 equal wedges.
Side Salad
- 8
Make vinaigrette
In a small bowl or jar combine 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 minced shallot, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake while streaming in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning.
- 9
Toss salad
In a large bowl, combine 4 cups mixed baby greens and 8 halved cherry tomatoes. Drizzle the vinaigrette over the greens — start with half, toss gently, and add more to taste so leaves are lightly coated but not saturated.
- 10
Serve
Plate one slice of warm Quiche Lorraine alongside a portion of the dressed side salad. Offer extra cracked pepper if desired.