Quiche Lorraine
User Reviews
5
Quiche Lorraine
Description
This Quiche Lorraine begins with an unbaked pie dough pressed into a quiche pan and blind-baked until the bottom shows a light golden brown to prevent sogginess when the custard filling is added. The filling combines cooked crisp bacon, sautéed onions, and a mix of eggs, heavy cream, and seasonings including salt, black pepper, nutmeg, and a few drops of Tabasco for a slight kick. Shredded Gruyere, complemented with a bit of Parmesan, adds the classic cheesy richness.
The custard bakes until just set, yielding a smooth, creamy interior encased in a crisp crust. The bacon's smokiness contrasts with the creamy custard, while the spices elevate the flavors without overpowering the dish. Serving it slightly cooled helps the quiche slice cleanly and makes it suitable for brunch, lunch, or dinner with a simple salad or steamed vegetables.
Practical notes include options to substitute some heavy cream with milk for a lighter texture and alternatives for cheeses like sharp cheddar. Leftover quiche stores well wrapped in plastic in the refrigerator for up to three days or frozen for longer, reheated gently to preserve texture.
Ingredients
- 1 pie dough unbaked
Egg wash
- 1 egg
- 1 teaspoon water
Filling
- 4 pieces Bacon
- ½ cup yellow onion finely chopped
- 1 teaspoon garlic minced
- 4 egg large
- 1 ½ cup heavy cream see note
- ½ teaspoon table salt
- ¼ teaspoon black pepper ground
- ⅛ teaspoon ground nutmeg
- 3-5 Tabasco sauce drops
- 4 oz cheese shredded, mostly gruyere with a bit of parmesan
Instructions
Blind-bake the crust
- Form pie dough into quiche pan. Flute the edges. Place pan in freezer and preheat oven to 400F (200C). Allow crust to chill while oven preheats.
- Once oven is preheated, remove quiche pan from freezer, line with parchment paper, and fill with pie weights. Transfer to center rack of oven and bake for 15 minutes.
- While crust cooks, prepare egg wash by whisking together 1 egg with a teaspoon of water.
- Remove from oven, carefully remove pie weights, and brush the sides and bottom of the crust with your egg wash. Prick the bottom of the quiche crust all over with a fork.
- Return quiche pan to the oven and continue to bake another 8-10 minutes longer or until bottom is beginning to lightly brown. Remove from oven and reduce heat to 375F (190C). Allow crust to cool while you prepare filling.
Filling
- Place bacon in a medium-sized skillet over medium heat and cook until crisp and deep golden brown. Remove to a paper towel lined plate.
- Drain all but 1 Tbsp of the grease from the pan. Add onion and cook until softened (about 5 minutes). Add garlic and cook until fragrant (about 30 seconds). Remove from heat.
- In a large measuring cup, whisk together eggs, heavy cream, salt, pepper, nutmeg, and Tabasco sauce.
- Crumble bacon evenly over the quiche crust and scatter cheese, onions, and garlic evenly overtop. Pour egg mixture evenly over the crust. Place on a foil-lined baking sheet (in case of spills) and transfer to center rack of 375F (190C) oven. Bake for 35 minutes or until edges are set but the center still slightly jiggles. A sharp knife inserted in the center of the quiche should come out clean.
- Allow to cool about 15 minutes before slicing and serving.
Notes
- A quiche pan's depth accommodates the filling better than a tart pan; a 9 to 9½-inch pie plate is an acceptable alternative.
- You can substitute half of the heavy cream with whole milk to lighten the custard.
- Gruyere combined with Parmesan offers a classic flavor, but sharp cheddar can be used instead.
- Allow the quiche to cool before wrapping and refrigerate for up to 3 days or freeze for up to 3 months, reheating at 350°F for 15-20 minutes after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 311kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 123mg | 41% |
| Sodium | 361mg | 15% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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