Easy Quiche Lorraine
User Reviews
5
Easy Quiche Lorraine
Description
This quiche begins with an 11-inch square of puff pastry pressed into a 9-inch pie plate and pre-baked with pie weights to prevent puffing. Crisp cooked bacon is combined with onions sautéed in the bacon drippings and garlic to build a flavorful base for the filling. Cream cheese adds richness and a smooth texture to the custard.
The custard is made by whisking together heavy cream, milk, eggs, shredded Swiss cheese, and spices such as nutmeg, salt, and fresh cracked black pepper. After par-baking the crust, the filling is poured in and baked until set and lightly golden. The result is a quiche with a flaky, buttery crust enclosing a creamy, savory custard studded with smoky bacon and melted cheese.
Quiche Lorraine is ideal for brunch, lunch, or light dinner. It can be served warm or at room temperature, making it versatile for gatherings or meal prep.
Pie weights or dry beans used during par-baking can be stored and reused. Check doneness by inserting a toothpick in the center; it should come out clean when fully cooked.
Ingredients
- 1 heet puff pastry $3.12
- 4 trips Bacon $1.54
- 1 yellow onion $0.70, diced
- 1 clove garlic $0.04, minced
- 4 oz cream cheese $0.96
- 1/4 cup heavy cream $0.30, plus more for brushing crust edges
- 1/4 cup milk $0.05
- 5 egg $3.04, lightly beaten
- 2 cups swiss cheese $4.43, shredded
- 1/4 tsp ground nutmeg $0.03
- 1/2 tsp salt $0.04
- 1/4 tsp black pepper $0.04, freshly cracked
- 2 Tbsp parsley $0.10, fresh, Italian, chopped, for garnish, optional
Instructions
- Set a rack in the middle of your oven and preheat it to 425°F. Next, roll the puff pastry into an 11-inch square and transfer it to a 9-inch diameter pie plate. Then puncture the bottom of the puff pastry a few times with a fork and trim the edges.
- Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Then, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.
- While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.
- Remove the puff pastry from the oven. Carefully remove the pie shield. Then carefully remove the parchment paper with the beans or pie weights.*
- Cook the onion in the bacon drippings until translucent (about 2 minutes). Next, add the garlic clove and cook until fragrant (about 1 minute).
- In a large bowl, beat the cream cheese, heavy cream, and milk until smooth.
- Add the beaten eggs, shredded Swiss cheese, cooked onions and garlic, nutmeg, salt, and freshly ground pepper. Finally, set aside 2 tablespoons of chopped bacon for garnish and add the rest to the filling. Stir well.
- Pour the filling into the prebaked crust. Brush the crust with 1 teaspoon of heavy cream.
- Cover the edges of the quiche with a pie shield or aluminum foil ring. Bake until the crust is golden brown and the filling sets, about 25 minutes. Remove the pie shield and cool the quiche for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.*
Notes
- Pie weights like dry beans can be cooled, stored airtight, and reused for future crust par-baking.
- The quiche is done when a toothpick inserted in the center comes out clean, indicating the custard is set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 446kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 16g | 32% |
| Fat | 35g | 54% |
| Sodium | 434mg | 18% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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