Quiche Lorraine
User Reviews
5
Quiche Lorraine
Description
The quiche starts with a pre-baked shortcrust pastry shell, either homemade or store-bought. A filling of sautéed bacon strips, onion, and garlic is spread evenly on the crust base. The custard mixture, made of eggs, heavy cream, black pepper, and salt, is poured over the bacon and topped with grated Gruyere cheese.
During baking, the egg mixture sets to a custardy consistency that remains slightly soft in the center, while the surface forms a golden, lightly browned cheese crust. The bacon adds a savory and smoky flavor, complementing the creamy filling and crisp crust.
Quiche Lorraine serves well warm or at room temperature, often paired with salads or vegetables. It reheats nicely in the oven and freezes well for convenient future meals. Optional garnish of additional crisp bacon adds textural contrast and flavor as a finishing touch.
Ingredients
Quiche Crust - choose one:
- 1 quiche crust shortcrust pastry, homemade
- 2 shortcrust pastry sheets , thawed
- 1 pie shell fridge or frozen, prepared
Bacon Filling:
- 1 tbsp / 15g butter
- 1 garlic minced, clove
- 1/2 onion ~1/2 cup, finely chopped
- 200 g / 6.5 oz Bacon cut into small strips (1.5 x 0.5cm / 2/3" x 1/5"
Egg Mixture
- 4 egg ~55-65g / 2 oz each
- 1 1/4 cups (300ml) heavy cream thickened cream; Note 1
- Pinch salt
- Pinch black pepper
Cheese:
- 1 1/4 cups (125g) gruyere cheese grated; or tasty, cheddar, monterey jack
Garnish (optional):
- 50g / 2 oz Bacon chopped and cooked until golden
Instructions
Quiche Crust:
- Frozen shortcrust pastry or homemade quiche crust - prepare and bake the crust per Quiche Crust recipe (23cm / 9" quiche tin).
- Prepared pie shell - bake per packet directions.
Bacon Filling:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light golden.
- Transfer to a paper towel lined bowl and leave to cool.
Egg Mixture:
- Place ingredients in a bowl and whisk to combine.
Assembling and Baking:
- Place quiche tin with cooked quiche crust on tray. Scatter cooled Bacon Filling evenly across base of cooked quiche crust.
- Scatter cheese evenly across top.
- Carefully pour Egg mixture over the top. Push some of the cheese/bacon below the surface.
- Bake for 35 - 40 minutes until the top is golden. The centre should still jiggly.
- Garnish with Extra Bacon, if using. Rest for 10 minutes before removing from the pan to cut and serve.
Notes
- Use full-fat heavy cream with 35%+ fat content for a custard that sets properly; low-fat cream may prevent setting.
- Quiche reheats well; store leftovers in the fridge up to 3-4 days and reheat in oven at 350°F for 15 minutes.
- Quiche can also be frozen and reheated slice by slice, thawing before baking until heated through.
- Choose your favorite cheese such as Gruyere, cheddar, or Monterey Jack for variation in flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 116g | |
| Calories | 427cal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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