Quiche Lorraine
User Reviews
5
Quiche Lorraine
Description
The Quiche Lorraine recipe starts with a par-baked pie crust to prevent sogginess during the custard bake. Bacon is cooked until crisp and then combined with sautéed onions, creating a flavorful base layer beneath a blend of three cheeses: cheddar, Swiss, and Parmesan. The custard, made from beaten eggs, heavy cream, milk, nutmeg, salt, and black pepper, is poured over the fillings and baked until just set, ensuring a tender yet firm interior.
The combination of cheeses provides a depth of flavor; cheddar for sharpness, Swiss for nuttiness, and Parmesan for a salty finish. The nutmeg adds subtle warmth. Baking at 350°F and monitoring the crust prevents over-browning, retaining a golden, flaky shell that holds the rich filling nicely.
Serve the quiche warm or at room temperature, suitable for breakfast, lunch, or light supper. It pairs well with fresh salad greens or steamed vegetables. The variety of cheeses and bacon make it rich but balanced with a crisp crust.
Use a homemade pie crust if possible, as it holds up better to long baking than store-bought options which can dry out. Leftover quiche keeps well refrigerated for 2-3 days and can be reheated gently. For longer storage, freeze the baked quiche wrapped tightly in foil for up to two months. Thaw in the fridge overnight before reheating.
Ingredients
- 1 pie crust unbaked
- 8 lices Bacon
- 1/2 of an onion , diced
- 1/2 cup cheddar cheese fresh, grated
- 1 cup swiss cheese fresh, grated
- 1/2 cup Parmesan Cheese fresh grated
- 4 large egg lightly beaten
- 1 cup heavy cream
- 1 cup milk
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Par-bake pie crust: Preheat oven to 350 degrees F. Place unbaked pie shell in pie pan. Place a piece of parchment on top, and add some pie weights or a cup of dry rice or beans. Bake pie crust for 8 minutes. Remove parchment with pie weights. (Pie weights keep the crust from shrinking as it bakes).
- Cook Bacon in a skillet over medium low heat, turning often. Remove to a plate and chop. Remove most of the grease from the pan and add onion to the pan and sauté for 2-3 minutes minutes.
- Assemble: Sprinkle cheddar and Swiss cheeses around the bottom of the partially baked pie crust. Add bacon and onion on top. Mix eggs, cream, milk and spices in a bowl. Gently stir while pouring over crust to evenly distribute all of the spices. Sprinkle shredded parmesan cheese on top.
- Bake at 350 degrees for 45 minutes - 1 hour, depending on your oven, until the center of the quiche is just set. If you notice the pie crust is browning too much you can place a piece of foil over it while cooking. (I don't usually need to do this with a homemade pie crust).
- Remove from oven and cool for at least 15 minutes before slicing. Refrigerate leftovers.
Notes
- Homemade pie crust is recommended for a flaky, sturdy base that withstands baking better than store-bought crusts.
- The quiche can be refrigerated for 2-3 days and enjoyed warm or at room temperature.
- For freezing, cool completely, wrap tightly with double foil layers, and freeze up to two months.
- Before serving from frozen, thaw overnight in the fridge and reheat at 350°F until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 103mg | 34% |
| Sodium | 368mg | 15% |
| Potassium | 101mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 213mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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