Quiche Lorraine
User Reviews
5
Quiche Lorraine
Description
Quiche Lorraine starts with a traditional pie crust, rolled out and pre-baked until the edges turn golden. The filling features chopped bacon cooked crisp and sautéed onions, combined with eggs, heavy cream, and shredded gruyere cheese. Seasoned with salt, black pepper, cayenne, and a pinch of nutmeg, the custard mixture is poured into the crust. Baking at a moderate temperature allows the eggs to set gently, preserving a creamy, tender interior without a dry or spongy texture.
The resulting quiche is savory and rich, with smoky bacon pieces and the distinctive melted cheese flavor. The flaky pastry crust adds structure and a buttery contrast to the smooth filling. Quiche Lorraine can be served warm or at room temperature, making it versatile for various meals or gatherings.
Practical notes include avoiding over-beating the eggs to prevent excess air causing puffiness and dryness. Allowing the quiche to cool slightly before slicing helps it hold its shape. Using room temperature eggs supports even cooking, and chilling the dough prevents shrinkage during baking. If the crust browns too fast, covering edges with foil can protect it from burning.
Ingredients
- 1 pie crust (or frozen prepared crust)
- 8 trips Bacon chopped (264g)
- 1 small onion chopped (96g)
- 4 large egg
- 1 cup heavy cream (240mL)
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- ⅛ teaspoon cayenne pepper
- Pinch nutmeg ground
- 4 ounces gruyere cheese 114g, shredded
Instructions
- On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer to a standard 9-inch pie dish, tuck the edges under, and crimp as desired.
- Freeze for 30 minutes.
- While freezing the crust, preheat the oven to 425F.
- Place the frozen crust on a rimmed baking sheet. Line the crust with parchment paper and fill with pie weights.
- Bake for 20 minutes or until the edges start to turn golden brown. Carefully remove the paper and pie weights. Let cool while making the filling.
- Reduce oven temperature to 325F.
- In a medium skillet, add the bacon. Cook over medium-high heat until crisp, about 8 minutes. Remove the bacon pieces with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the pan. Reduce the heat to medium.
- Add the onion and cook over medium heat until softened, about 3 minutes. Remove from the heat and set aside.
- In a medium bowl, add the eggs and beat until well blended. Add the cream, salt, black pepper, cayenne pepper, and nutmeg. Whisk until combined.
- Layer the onion on the bottom of the blind-baked crust. Top with half of the bacon, all the cheese, and then the remaining bacon. Pour the egg mixture over top.
- Bake for 50 to 55 minutes or until the filling is puffed and golden brown. Let cool for at least 10 minutes before serving. Leftovers should be covered and refrigerated for up to 3 days.
Notes
- Do not over-beat the eggs to avoid incorporating too much air, which can make the quiche dry and spongy after baking.
- Chill the pie crust before baking to prevent it from shrinking in the oven.
- Preheat and adjust the oven temperature properly: bake crust at a higher temperature first, then reduce for the filling to ensure a creamy custard.
- Allow the quiche to cool before slicing to let the filling set and produce clean slices.
- Use room temperature eggs for an even bake; if needed, warm them gently in warm water before use.
- If the crust browns too quickly, shield edges with foil to avoid burning.
- Extra cooked bacon can be used as garnish if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 43g | 66% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 209mg | 70% |
| Sodium | 697mg | 29% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 972IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 246mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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