Quiche Lorraine hails from the mountainous region of Lorraine in Northern France. Originally a humble dish of eggs, cream, and lardons encased within a bread dough, it has since inspired countless variations worldwide, its fillings expanded to include everything from vegetables to seafood. Yet, nothing quite compares to the classic combination, which we pay homage to with this recipe. Serve it for breakfast, lunch, or dinner—its versatility is one of the many reasons why Quiche Lorraine is truly timeless.
Ingredients:
- 1 homemade or store-bought pie crust
- 8 ounces bacon, cut into 1/2-inch pieces
- 1 large onion, finely chopped
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1 1/2 cups grated Gruyère cheese
Preparation:
- Prepare the Base: Start by preheating the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake for 20 minutes then carefully remove the weights and lining and bake for another 10 to 15 minutes, until the crust is golden and dried out. Let the crust cool slightly on a wire rack.
- Cook the Filling: Heat a large frying pan over medium heat. Add the bacon and cook until it's crisp and its fat has rendered out, about 10 to 12 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. In the same pan, sauté the onion in the bacon fat until soft and lightly browned, about 15 minutes. Let it cool slightly.
- Assemble and Bake: In a large bowl, whisk together the cream, milk, eggs, salt, pepper, and nutmeg. Spread the bacon, onions, and grated cheese evenly over the bottom of the baked crust. Pour the cream mixture over top. Bake until the filling is set and the top is lightly browned, 35 to 40 minutes.
- Serve and Garnish: Let the quiche cool in the tin for 10 to 15 minutes before slicing. Serve warm or at room temperature, garnished with a sprinkling of fresh parsley, if desired.
Tip:
For a lighter version, you can replace the heavy cream with half-and-half or a mixture of whole milk and cream. You may also include spinach, mushrooms, ham, or cooked leeks to add more flavors to the simple yet delicious Quiche Lorraine.
Comments (0)
There are no comments for this article. Be the first one to leave a message!