Step 1 of 14
Quiche Lorraine
Preheat the oven to 400°F. Move a rack to the lowest position in the oven.
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Step 2 of 14
Quiche Lorraine
Poke the bottom of the frozen pie shell several times with a fork, and transfer to a baking sheet.
PRO TIP "Docking" a pie crust by poking holes in it with a fork allows steam to escape, avoiding bubbles in the crust while baking.
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Step 3 of 14
Quiche Lorraine
Bake the pie shell on bottom rack of oven until the bottom is slightly puffed, for 12-14 minutes, or according to package directions. When done, remove from the oven and set aside.
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Step 4 of 14
Quiche Lorraine
Reduce the oven temperature to 350°F.
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Step 5 of 14
Quiche Lorraine
Place two sheets of paper towels on a large dinner plate. Set aside.
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Step 6 of 14
Quiche Lorraine
Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon, flipping once, until brown and crisp, 6-8 minutes.
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Step 7 of 14
Quiche Lorraine
Transfer the bacon strips to the paper-towel-lined dinner plate.
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Step 8 of 14
Quiche Lorraine
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper, until smooth.
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Step 9 of 14
Quiche Lorraine
Using clean hands, crumble the bacon into small pieces.
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Step 10 of 14
Quiche Lorraine
Add the crumbled bacon and shredded cheese to the egg and milk mixture. Fold with a rubber spatula until evenly distributed.
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Step 11 of 14
Quiche Lorraine
Pour the egg, bacon, and cheese mixture into the pie shell. Cover the edges of the pie shell with pie guards or strips of aluminum foil to avoid burning or over-browning the crust.
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Step 12 of 14
Quiche Lorraine
Bake the quiche on bottom rack of oven until the top is firm and golden brown, 45-55 minutes.
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Step 13 of 14
Quiche Lorraine
Check to see that quiche is done. Remove from oven or add time as needed.
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Step 14 of 14
Quiche Lorraine
Allow to cool for at least 30 minutes at room temperature before slicing and serving. Leftover quiche may be stored covered in the refrigerator for up to 3 days.