Quiche Lorraine
User Reviews
4.5
Quiche Lorraine
Description
The Quiche Lorraine recipe begins with a prepared or homemade pie crust that is blind-baked until golden to ensure a crisp base. While the crust bakes, bacon is cooked until crisp and onions are sautéed in the rendered bacon fat for sweetness and depth. The shredded Gruyere or Swiss cheese adds a nutty flavor, complementing the smoky bacon.
The filling combines eggs with heavy cream, seasoned with nutmeg, salt, and pepper for warm herbal notes and seasoning balance. The bacon, onions, and cheese are folded into the custard and poured into the pre-baked crust. The quiche is baked until the custard sets but remains tender and slightly wobbly in the center. The final dish offers a smooth, rich custard with a crispy crust, textured by the bacon bits and melted cheese.
Quiche Lorraine is traditionally served warm or at room temperature and pairs well with a simple salad. It also keeps well refrigerated and can be frozen for longer storage. When reheating, covering with foil helps retain moisture without over-browning.
Careful temperature control and blind baking the crust prevent sogginess. The use of heavy cream in the custard ensures richness. Nutritional content varies based on ingredients used.
Ingredients
- ½ recipe pie crust or a prepared frozen pie crust
- 8 trips Bacon chopped
- 1 medium onion thinly sliced
- 1 cup gruyere cheese shredded, or Swiss cheese
- 4 large egg
- 1 ½ cups heavy cream
- ¼ teaspoon nutmeg
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ cup Parmesan Cheese freshly grated
Instructions
Quiche Crust
- Prepare pie crust: If you're making your own pie crust, roll it out and place it in a deeper 9.5-inch quiche pan or a more shallow 11-inch quiche pan, pressing into the corners.
- Use a rolling pin to roll over the surface of the quiche pan, as seen in the pictures, to cut off the excess dough from the edges. Line the crust with parchment paper and fill it with pie weights or dry beans or rice.
- Blind bake the crust (pre-bake): Preheat the oven to 425°F. Bake for 12 to 15 minutes. Remove the pie weights and parchment paper. Reduce the oven heat to 375°F and bake the crust for an additional 5 minutes.
- If using store bought pastry, follow the instructions on the package.
Prepare filling
- Cook the bacon: While the crust is baking cook the bacon over medium-high heat until the bacon is cooked and crisp, or to your liking. Remove from the pan and drain on a plate lined with paper towels.
- Cook onions: Remove all but 1 tbsp of bacon drippings from the skillet, then add the onion and cook over medium-hight heat. Cook until translucent and starts to brown.
- Whisk the eggs, cream, nutmeg, gruyere cheese, salt and pepper in a bowl together.
Assemble and Bake
- Sprinkle the bacon over the inside of the baked crust, then top with the cooked onion. Carefully pour the egg mixture over the onions. Top with Parmesan cheese evenly.
- Bake: Transfer the quiche onto a baking sheet and bake for 35 to 40 minutes or until the top is golden. The center should be a bit jiggly but the rest should be set.
- Garnish with parsley or chives and serve.
Notes
- Store quiche airtight in the refrigerator for 3 to 4 days or freeze for 3 to 4 months.
- Reheat quiche by covering with foil and baking at 325°F for about 15 minutes to retain moisture.
- Blind-baking the crust helps avoid sogginess by pre-cooking the pastry.
- Freshly grate cheese for better melting and flavor compared to pre-shredded.
- Because it contains custard, refrigerate within two hours of baking for food safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 499kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 16g | 32% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 204mg | 68% |
| Sodium | 534mg | 22% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 294mg | 29% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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