Kate's Quiche Lorraine Souffle Style Extreme Variations

Elevate your brunch game with *Kate's Quiche Lorraine Soufflé Style Extreme Variations*—a luxurious twist on the classic French favorite! This recipe combines a rich, flaky pastry crust with a cloud-like soufflé filling, bursting with layers of flavor from crispy thick-cut bacon, caramelized shallots, and a decadent blend of Gruyère and Parmesan cheeses. The custard base achieves its airy, soufflé texture by folding in whipped egg whites, while fresh thyme and a hint of nutmeg add aromatic sophistication. Perfectly golden and puffed to perfection, this quiche is a show-stopping centerpiece for any meal. Serve it warm alongside a crisp green salad to balance its velvety richness. Ideal for brunch, a cozy dinner, or special occasions, this recipe ensures every bite melts in your mouth!

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 9-inch shell Pastry crust (store-bought or homemade)
• 6 slices Thick-cut bacon, chopped
• 2 medium Shallots, finely diced
• 1.5 cups Gruyère cheese, grated
• 0.5 cups Parmesan cheese, grated
• 4 large Eggs, separated
• 1 large Egg yolk
• 1.25 cups Heavy cream
• 0.5 cups Whole milk
• 1 tablespoon All-purpose flour
• 0.25 teaspoons Nutmeg, freshly grated
• 1 teaspoon Fresh thyme leaves, chopped
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 1 tablespoon Unsalted butter (for greasing)

Directions

Step 1

Preheat the oven to 375°F (190°C). If using a homemade pastry crust, roll it out and press it into a 9-inch tart pan with a removable bottom. Dock the bottom of the crust with a fork, then bake it blind for 10 minutes with pie weights. Remove weights and bake for another 5-7 minutes until lightly golden. Set aside to cool.

Step 2

In a medium skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels.

Step 3

In the same skillet, sauté the diced shallots in the rendered bacon fat until translucent and aromatic, about 3-4 minutes. Remove from heat and set aside to cool.

Step 4

In a large mixing bowl, whisk the egg yolks with the heavy cream, milk, flour, nutmeg, thyme, salt, and black pepper until smooth. Stir in the grated Gruyère, Parmesan cheese, cooked bacon, and shallots. Mix well and set aside.

Step 5

In a separate clean mixing bowl, use an electric mixer to whisk the egg whites until they form soft peaks. Gently fold the whipped egg whites into the custard mixture in three additions, being careful not to deflate the mixture.

Step 6

Butter the edges of the pre-baked tart crust to reduce sticking, then pour the soufflé-custard mixture into the crust, filling it to the brim.

Step 7

Bake in the preheated oven for 35-45 minutes, or until the top is puffed and golden brown, and the center is set (a toothpick inserted should come out mostly clean).

Step 8

Once baked, let the quiche cool slightly (about 5 minutes). Slice carefully to avoid puncturing the airy texture.

Step 9

Serve warm with a crisp green salad for a complete meal.

Nutrition Facts

Serving size	(1455.4g)

Amount per serving	% Daily Value*
Calories	5250.6

Total Fat 398.0g	0%
Saturated Fat 198.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 810.1mg	0%
Sodium 7182.8mg	0%
Total Carbohydrate 274.6g	0%
Dietary Fiber 12.5g	0%
Total Sugars 22.8g
Protein 149.7g	0%

Vitamin D 82.0IU	0%
Calcium 2398.2mg	0%
Iron 12.8mg	0%
Potassium 1326.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 11.3%

Carbs: 20.8%