Quiche Lorraine Recipe
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5.0
48 reviews
Excellent
Quiche Lorraine Recipe
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This Quiche Lorraine Recipe is a delicious savory egg & bacon tart cooked in a homemade pie crust & baked for the perfect brunch recipe.
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Ingredients
- 1 pie crust
- ½ thinly sliced sweet onion
- 6 strips, chopped bacon
- 1 cup shredded Comte cheese
- 6 large eggs
- 1 ½ cups heavy whipping cream
- coarse+ salt and pepper 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
- Make-Ahead: Par-bake the crust, make your egg filling, and chill them separately until the day of your event. It will hold for 2 days. For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions, and you are ready to go.
- How to Store: You can store it in the refrigerator for up to 4 days, covered in plastic wrap or an airtight container. Quiche does not freeze well and is not recommended because so much moisture will be lost in the thawing and re-cooking process.
- How to Reheat: When reheating it, place your desired portion onto a pan, cover it with foil, and bake it at 350° for 5- 6 minutes or until warm. You do not want to overcook the eggs.
- You can use a pre-made store-bought crust if need be.
- Feel free to use any cheese you'd like in this.
- I used this 10-inch tart pan.
- Par baking is when you pre-cook the crust because the total cooking time of the recipe is short, and there won’t be enough time to cook the crust fully.
Nutrition Information
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Calories
435kcal
(22%)
Carbohydrates
21g
(7%)
Protein
15g
(30%)
Fat
32g
(49%)
Saturated Fat
17g
(85%)
Cholesterol
215mg
(72%)
Sodium
231mg
(10%)
Potassium
175mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1006IU
(20%)
Vitamin C
1mg
(1%)
Calcium
222mg
(22%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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