Smoked Quiche Lorraine

Special thanks to Chef Andrew Plaza from Double Ace Backyard Barbecue for creating this recipe for our 2024 World of Barbecue series featuring authentic favourites from France throughout August.

INGREDIENTs

  • 1 x 9” Deep Dish Pie Shell (store bought)
  • 8oz Thick Cut Bacon (roughly 6-7 slices)
  • ½ Cup diced shallots
  • 4 Large Eggs
  • 1 ¼ Cup Heavy Cream
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • ⅛ tsp Cayenne Pepper
  • ½ tsp Kreiser Barbecue Smokin Bee
  • Pinch of Nutmeg
  • 5oz Gruyere shredded (1 ¼ Cups roughly)

DIRECTIONS

  1. Pre-heat your smoker to 325°F
  2. Heat your oven to 400°F to blind bake your crust.
  3. Remove the pie shell and let sit at room temp for 10 minutes. Pierce with fork all over the bottom of the shell.
  4. Place on baking rack and bake for 10-15mins (until lightly golden).
  5. Once done, remove and set aside.
  6. Take your bacon out of the fridge and line a cooking sheet with tinfoil. Place your bacon on the tray and liberally season the bacon with The Smokin Bee Rub.
  7. Bake for 15mins roughly, until bacon is cooked and just starting to set for crispy.
  8. Pull bacon from oven and let sit. Do not throw out the bacon grease.
  9. In a medium non-stick pan over medium heat, add 1.5 Tbsp of leftover bacon grease and add the shallots and cook over medium-low heat until soft and translucent (3-4 mins)
  10. Do not brown. Remove the pan from the heat and set aside.
  11. In a medium bowl, whisk the eggs, heavy cream, salt, cayenne pepper, Smokin Bee Rub and nutmeg; whisk until evenly combined.
  12. Spread the shallots evenly over the bottom of the cooked crust.
  13. Top with half of the bacon, all of the Gruyere, and then the remaining bacon.
  14. Pour the egg/cream mixture over top.
  15. Put the quiche into the smoker and bake at 325°F for 45 to 50 minutes until the custard is set and lightly golden.
  16. Serve hot or warm.

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