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Creamy Quiche Lorraine with Turkey Bacon and Swiss Cheese Recipe

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4 from 6 reviews

This Quiche Lorraine recipe features a fluffy, creamy custard filled with savory turkey bacon, caramelized shallots, fresh thyme, and melted Gruyère cheese nestled in a buttery pie crust. Perfect for an easy and delicious breakfast or brunch, it combines rich flavors and satisfying textures to create a comforting classic French tart that can be enjoyed warm or at room temperature.

Ingredients

Crust

  • 1 homemade or frozen pie crust

Filling

  • 8 slices turkey bacon
  • 1 large shallot, finely diced
  • 3 large eggs
  • 2 large egg yolks
  • 1 ½ cups heavy cream (or half & half)
  • 1 tsp minced fresh thyme leaves
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup freshly grated Gruyère or other Swiss cheese

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 425°F (220°C). Place your pie crust into a deep-dish pie pan or if using a frozen crust, thaw it for about 10 minutes first. Poke holes in the bottom and sides of the crust with a fork to prevent bubbling. Place the pie pan on a baking sheet for easy handling.
  2. Blind Bake Crust: Cover a homemade crust with parchment paper and pie weights to keep it from rising. If using a frozen crust, blind baking can be done without weights. Bake the crust for 12 minutes, then reduce the oven temperature to 350°F (175°C) for the remainder of baking.
  3. Cook Turkey Bacon: Using kitchen scissors, cut the turkey bacon into 1-inch pieces. Cook the bacon in a skillet over medium heat until browned and slightly crisp. Remove the cooked bacon with a slotted spoon and drain it on a paper towel-lined plate to remove excess fat.
  4. Caramelize Shallots: Remove most of the bacon fat from the pan, leaving just enough to cook the shallots. Add the finely diced shallot to the skillet and cook on low heat for about 15 minutes until soft and caramelized, stirring occasionally to prevent burning.
  5. Prepare Custard Mixture: In a mixing bowl, whisk together the eggs and egg yolks until just combined. Add the heavy cream or half & half, minced thyme leaves, salt, and black pepper, whisking gently to mix all ingredients evenly.
  6. Assemble Quiche: In the partially baked crust, spread half of the cooked turkey bacon, caramelized shallots, and grated cheese evenly. Pour the custard mixture over this layer, then top with the remaining bacon, shallots, and cheese, distributing them evenly.
  7. Bake Quiche: Place the quiche back into the oven and bake at 350°F (175°C) for 40 to 45 minutes. The quiche should be sturdy around the edges but still have a slight jiggle in the center when done.
  8. Cool and Serve: Remove the quiche from the oven and let it cool for about 10 minutes before slicing. Serve warm or at room temperature for best flavor and texture.

Notes

  • For a richer quiche, use heavy cream; for a lighter version, substitute with half & half.
  • You can swap turkey bacon for regular bacon if preferred.
  • Make sure not to overbake; the slight jiggle in the center will firm up as it cools.
  • Fresh thyme adds a lovely aromatic note, but dried thyme can be used in a pinch at about 1/3 teaspoon.
  • Use a sharp Gruyère or Swiss cheese for the best melt and flavor profile.
  • Allow quiche to rest before slicing to prevent it from falling apart.

Find it online: https://recipeplenty.com/creamy-quiche-lorraine-with-turkey-bacon-and-swiss-cheese-recipe/