I like this recipe because it delivers classic French-inspired flavor with approachable steps. I enjoy how the custard bakes up rich and silky without being heavy, and how the caramelized shallots add a subtle sweetness that balances the savory notes of the filling and cheese. It’s also a great make-ahead option, which makes hosting much easier for me.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 recipe all-butter pie crust ▢6 slices smoked turkey, diced ▢2 large shallots, sliced ▢1 tablespoon fresh thyme leaves ▢4 oz gruyere, shredded ▢1 1/4 cup heavy cream ▢6 eggs, room temperature ▢Pinch freshly grated nutmeg ▢3/4 tsp kosher salt ▢1/2 tsp freshly ground black pepper ▢2 tablespoons minced fresh chives
Directions
I begin by rolling out the pie crust and fitting it into a 9-inch metal pie pan, trimming and crimping the edges as needed. I dock the crust with a fork and refrigerate it for an hour to help prevent shrinking.
While the crust chills, I cook the diced smoked turkey in a skillet over medium heat until lightly browned, then transfer it to a bowl. I add a small amount of butter or oil to the pan, then cook the sliced shallots with a pinch of salt and pepper. I stir in the thyme and let the shallots cook until soft and caramelized, then set them aside.
I preheat the oven and blind bake the chilled crust until lightly golden, removing the pie weights partway through. Once the crust cools slightly, I lower the oven temperature. In a bowl, I whisk together the eggs and cream until smooth, then season with salt, pepper, nutmeg, and chives.
To assemble the quiche, I sprinkle half of the gruyere into the crust, followed by the smoked turkey and caramelized shallots. I pour the egg mixture over the filling, gently distributing everything evenly, then finish with the remaining cheese and reserved smoked turkey. I bake the quiche until the edges are set and the center has a slight jiggle. After baking, I let it cool for at least an hour before slicing.
Servings and Timing
I get 8 servings from this quiche. Preparation takes about 1 hour, baking takes roughly 50 minutes, and the total time comes to around 1 hour and 50 minutes, not including cooling time before serving.
Variations
I sometimes swap the gruyere for Swiss or Comté cheese when I want a slightly different flavor. For a lighter version, I replace part of the cream with whole milk. I also like adding sautéed mushrooms or spinach when I want to change things up while keeping the classic feel.
Storage/Reheating
I store leftover quiche tightly covered in the refrigerator for up to 3 days. To reheat, I warm slices in a low oven until heated through. I avoid the microwave when possible, since the oven keeps the crust crisp and the custard creamy.
FAQs
Can I make Quiche Lorraine ahead of time?
I often bake it a day in advance and refrigerate it, then reheat gently before serving.
Do I need to blind bake the crust?
I always blind bake homemade crust to prevent it from becoming soggy.
Can I use store-bought pie crust?
I use store-bought crust when I’m short on time, and it works well without blind baking.
Why should the eggs be room temperature?
I’ve found that room-temperature eggs blend more smoothly into the custard.
How do I know when the quiche is done?
I look for puffed edges and a center that jiggles slightly but isn’t liquid.
Can I freeze this quiche?
I freeze it fully baked and cooled, then thaw overnight before reheating.
What makes the custard creamy?
I rely on the ratio of eggs to heavy cream to get that smooth, silky texture.
Can I skip the nutmeg?
I include it because it adds warmth, but I leave it out if I want a simpler flavor.
Why does the quiche need to cool before slicing?
I let it cool so the custard can fully set and slice cleanly.
What should I serve with Quiche Lorraine?
I like pairing it with a simple green salad or fresh fruit for balance.
Conclusion
I enjoy making this Quiche Lorraine because it feels classic, comforting, and just a little bit special. With its flaky crust and rich, savory filling, it’s a recipe I turn to whenever I want to serve something elegant that never goes out of style.
A classic Quiche Lorraine with a flaky butter crust, creamy custard, savory smoked turkey, caramelized shallots, and nutty gruyere cheese—perfect for brunch or elegant gatherings.
Total Time:1 hour 50 minutes
Yield:8 servings
Ingredients
1 all-butter pie crust (9-inch)
6 slices smoked turkey, diced
2 large shallots, sliced
1 tablespoon fresh thyme leaves
4 oz gruyere cheese, shredded
1 1/4 cups heavy cream
6 large eggs, room temperature
Pinch freshly grated nutmeg
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh chives, minced
Instructions
Roll out the pie crust and fit it into a 9-inch metal pie pan. Trim and crimp edges, dock with a fork, and refrigerate for 1 hour.
Preheat oven to 375°F (190°C). Blind bake the chilled crust with pie weights for 20 minutes, remove weights, and bake 10 more minutes until lightly golden.
While the crust bakes, cook diced smoked turkey in a skillet over medium heat until lightly browned. Transfer to a bowl.
Add a little butter or oil to the skillet and sauté shallots with a pinch of salt and pepper until soft and caramelized. Stir in thyme and remove from heat.
Lower oven temperature to 350°F (175°C).
In a bowl, whisk eggs and heavy cream until smooth. Season with salt, pepper, nutmeg, and chives.
Sprinkle half of the gruyere cheese into the crust, then layer smoked turkey and caramelized shallots evenly.
Pour the egg mixture over the filling, then top with remaining cheese and reserved turkey.
Bake for 45–50 minutes, until edges are set and the center jiggles slightly.
Cool for at least 1 hour before slicing and serving.
Notes
Cooling allows the custard to fully set for clean slices.
