Quiche Lorraine
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5.0
30 reviews
Excellent
Quiche Lorraine
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Made with only a few simple ingredients, this classic Quiche Lorraine is perfect for any occasion. It's always a crowd-pleaser!
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Ingredients
- 1 pie crust (or frozen prepared crust)
- 8 trips Bacon chopped (264g)
- 1 small onion chopped (96g)
- 4 large eggs
- 1 cup heavy cream (240mL)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- Pinch of ground nutmeg
- 4 ounces shredded gruyere cheese (114g)
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
- Avoid over-beating the eggs, as doing so will incorporate too much air into the mixture. Once baked, the air will cause the quiche to puff up excessively and make the filling dry with a spongy texture.
- Make sure to adjust the oven temperature before placing the quiche inside. The quiche must bake low and slow to ensure the custard stays creamy and silky.
- Allowing the quiche to cool before serving gives the filling more time to set up. It allows the slices to come out cleanly as well.
- The eggs should be at room temperature to ensure they bake evenly. If you forgot to take your eggs out of the fridge ahead of time, you could quickly bring them to room temperature by covering them with warm tap water for 5 minutes.
- You can cook some extra bacon for garnish if you’re a fan of bacon.
- Don’t skip chilling the pie crust before you bake it. This will prevent it from shrinking as it bakes.
- If the crust of the quiche is browning too quickly in the oven, cover it with a ring of tin foil.
Nutrition Information
Show Details
Calories
518kcal
(26%)
Carbohydrates
17g
(6%)
Protein
17g
(34%)
Fat
43g
(66%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
0.1g
Cholesterol
209mg
(70%)
Sodium
697mg
(29%)
Potassium
204mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
972IU
(19%)
Vitamin C
1mg
(1%)
Calcium
246mg
(25%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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