Tasty Quiche Lorraine Recipe :- Quiche Lorraine is a pie crust made of wonderful flaky pastry filled with a flavorful custard of eggs. This quiche dish can be elevated from ordinary to spectacular with the addition of bacon, cheese, caramelized onions, and other contents. You will fall in love with this traditional quiche recipe whether you serve it hot or cold, for breakfast or brunch.
Tasty Quiche Lorraine Recipe
Ingredients
Classic Quiche Lorraine Tart Ingredients
- 1 pie crust, (1 frozen crust, or 1/2 recipe for double pie crust)
- 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
- 1/2 yellow onion, diced
- 1 cup shredded cheese , (I used sharp white cheddar, but gruyere is classic)
- 1 3/4 cup half and half, (or equal parts whole milk and heavy cream)
- 4 eggs, large
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, finely ground
- 1/4 tsp smoked paprika
- 1/8 tsp ground nutmeg
Instructions
Prepare the Pie Crust:
Pre-Bake the Crust:
Make and refrigerate homemade pie dough or buy it. Roll one pie crust to 12″ on a lightly floured surface or between two parchment papers, then transfer to a tart or deep pie pan. Mold the pastry dough to the pan by pressing it with your fingertips. Allow to freeze for 30 minutes while preheating the oven to 350˚F with the rack in the center.
If using store-bought crust, pre-bake according to package instructions. Otherwise, take the pastry tart out of the freezer and blind bake it by poking the bottom every inch or so. Next, line the tart with parchment paper or foil giving the ends a couple of inches overhang.
Tart pans with removable bottoms should be placed on rimmed baking sheets. Place 3/4 full pie weights** inside and bake at 350˚F for 35-40 minutes until the tart is largely done and light brown in color. From the oven, remove the pie weights and parchment. Keep the crust from getting soggy from the filling by brushing the tart with a whisked egg white.
Make the Savory Egg Filling:
Preheat a large pan over medium heat and add chopped bacon while pie bakes. Cook bacon until crisp and fat is rendered, turning constantly. Slotte spoon bacon to another dish. Cook sliced onions in bacon grease until golden, stirring constantly. Remove with a slotted spoon to the bacon dish.
Whisk 4 eggs, 1 3/4 cups half-and-half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika, and 1/8 tsp nutmeg in a large bowl for a few minutes to incorporate air into the custard. Mix the cheese, bacon, and onion, then pour into the prebaked crust.
Bake Quiche Lorraine:
Bake the quiche Lorraine at 350˚F for 50 minutes or until a knife inserted into the center comes out clean and the center jiggles slightly. Once removed from the oven, the quiche will continue cooking. If desired, decorate with parsley after cooling.
ALSO SEE
Nutritional Information (per serving):
- Calories: Approximately 350-400 kcal
- Protein: Around 12-15 grams
- Fat: Roughly 25-30 grams
- Carbohydrates: About 20-25 grams
- Fiber: Around 1 gram
- Sugar: Less than 1 gram
FAQs:
1. Can I use a different type of cheese?
Yes, you can substitute Gruyere or Swiss cheese with other cheeses like cheddar, mozzarella, or even goat cheese for a different flavor profile.
2. Can I make this recipe ahead of time?
Yes, you can assemble the quiche ahead of time and refrigerate it overnight. When you’re ready to bake, just pop it into the oven. It may need a few extra minutes of baking time if it’s chilled.
3. Can I freeze leftover quiche?
Absolutely! Once cooled, you can wrap individual slices or the whole quiche tightly in plastic wrap and aluminum foil before freezing. When ready to eat, thaw overnight in the refrigerator and reheat in the oven until warmed through.
