Quiche Lorraine
User Reviews
5
Quiche Lorraine
Description
Quiche Lorraine features a buttery pie crust that is partially baked to prevent sogginess once filled. The filling blends crispy cooked bacon and softened onions with a smooth custard of eggs, milk, and cream, seasoned with thyme, salt, and freshly ground black pepper. Shredded Swiss cheese adds a mild, nutty taste and creamy texture. Baking the custard filling over the warm crust creates a lightly browned, firm-tender quiche with a balanced flavor profile.
This dish works well served warm or at room temperature, suitable for breakfast, brunch, or a light lunch. It pairs nicely with simple green salads or steamed vegetables.
You can prepare your own pie crust or use store-bought for convenience. Leftovers should be stored covered in the refrigerator and consumed within four days to maintain freshness.
Ingredients
- 1 pie crust thawed (see note 1)
- 4 lices Bacon
- 1 onion chopped
- 4 large egg
- 3/4 cup milk
- 3/4 cup heavy cream
- 1 teaspoon thyme minced, fresh
- salt freshly ground
- black pepper freshly ground
- 4 ounces swiss cheese shredded
Instructions
- Preheat oven to 400 degrees. Prick bottom of the crust with a fork in several places. Partially bake crust for 15 minutes. Remove from oven and keep warm.
- Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and finely chop. Reserve the fat in the skillet.
- Return skillet to medium heat. Add the onion and cook until softened, about 5 minutes. Toss the onion with the chopped bacon in a small bowl and set aside.
- In a large bowl, whisk together the eggs, milk, cream, thyme, 1/2 teaspoon of pepper, and 1/4 teaspoon of salt.
- Reduce the oven temperature to 350 degrees and adjust an oven rack to the middle position. Set pie crust on a rimmed baking sheet. Sprinkle the cheese and then the bacon-onion mixture evenly over the bottom of the warm pie crust.
- Slide the middle oven rack out and set the baking sheet with the pie crust on it. Carefully pour the egg mixture evenly into the pie shell until it reaches 1/2 inch from the top of the crust. Slide the entire baking sheet with the quiche in to the oven.
- Bake until the top of the quiche is lightly browned and a knife inserted about 1 inch from the edge of the crust comes out clean, about 40 to 50 minutes. (The center should be soft, but still set, similar to gelatin).
- Transfer the quiche to a baking rack to cool for 5 minutes. Serve warm, cold, or at room temperature.
Notes
- Prepare the pie crust in advance or use a store-bought crust to save time.
- This recipe yields one 9-inch quiche, providing 6 to 8 servings.
- Store any leftovers covered in the refrigerator for up to 4 days and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 455kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 16g | 32% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 236mg | 79% |
| Sodium | 336mg | 14% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1047IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 254mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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