Quiche Lorraine Recipe
User Reviews
5
Quiche Lorraine Recipe
Description
This Quiche Lorraine recipe starts with a homemade or store-bought pie crust that is rolled out and par-baked with a layer of parchment and dried beans to prevent puffing. The filling mixes large eggs and heavy cream with browned chopped bacon, sautéed sweet onion, and shredded Comté cheese, seasoned with coarse salt and pepper. The filling is poured into the partially baked crust and baked until the custard sets fully and lightly browns.
The texture is creamy and rich from the egg and cream, contrasted by the crispness of the bacon and softness of the onions. Comté cheese adds a mild nutty flavor and melts smoothly into the filling. Baking at moderate temperatures allows the crust and filling to cook evenly without sogginess.
This quiche serves well as a brunch, lunch, or light dinner, and can be paired with a salad or steamed vegetables. Leftovers keep for up to four days refrigerated and reheat best gently in the oven covered with foil to avoid overcooking the eggs. Par-baking the crust and making the filling ahead simplifies preparation for gatherings.
Ingredients
- 1 pie crust
- ½ sweet onion thinly sliced
- 6 Bacon strips, chopped
- 1 cup Comté cheese shredded
- 6 egg large
- 1 ½ cups heavy whipping cream
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Preheat the oven to 400°.
- Transfer the pie dough to a clean surface dusted with flour, roll out the dough, and form it in a 10” tart pan. Remove any access.
- Place a parchment paper round or foil into the center of the tart pan on the dough and pour on 2 cups of dried beans. Par bake in the oven for 10 minutes. Remove the parchment paper and beans, and set it to the side to cool slightly.
- Turn the heat down to 375°.
- Add the bacon to a cast iron, stainless steel, or non-stick skillet and cook over medium heat until it becomes crispy and brown, which takes about 6 to 8 minutes. Remove the bacon lardons and set them aside.
- Add the onions to the pan with the rendered bacon fat and saute on medium heat for 4 to 6 minutes or until lightly browned. Set them to the side.
- Whisk the eggs until smooth, then whisk in the onions, bacon, cheese, cream, salt, and pepper until combined in a large bowl.
- Pour the mixture into the prebaked par crust and spread out the ingredients in the pie crust.
- Bake at 375° on a rack in the middle of the oven for 25 to 30 minutes or until lightly browned and firm on top and cooked throughout.
- Cool for 15 minutes, slice, and serve.
Notes
- Par-bake the crust separately to keep it crisp when baking the quiche filling.
- Prepare the crust and filling up to 2 days ahead; store them chilled until baking day.
- Refrigerate leftovers for up to 4 days; reheat covered at 350°F for about 5–6 minutes to warm without overcooking eggs.
- Quiche does not freeze well due to moisture loss and texture changes.
- Use any preferred cheese and a 10-inch tart pan for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 15g | 30% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 215mg | 72% |
| Sodium | 231mg | 10% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1006IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 222mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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