Classic Quiche Lorraine Recipe
This Classic Quiche Lorraine recipe brings the essence of French cuisine into your kitchen. It's a perfect blend of creamy egg custard, smoky bacon, and nutty cheese encased in a flaky pastry crust. Ideal for brunch, breakfast, or even a light dinner, this quiche is both satisfying and elegant.
Equipment
- 9-inch pie pan or tart pan
- Rolling pin (if making homemade crust)
- Skillet for cooking bacon and onions
- Mixing bowl
- Whisk
- Parchment paper and pie weights (for blind baking the crust)
Ingredients
- 1 pie crust homemade or store-bought, enough to line a 9-inch pie pan
- 1/2 pound bacon chopped
- 1 cup Gruyère or Swiss cheese grated
- 4 large eggs
- 1 3/4 cups heavy cream or a mix of half-and-half
- 1/2 medium onion finely chopped
- Salt and pepper to taste
- A pinch of nutmeg
Instructions
Prepare the Pie Crust:
- If using homemade dough, roll it out on a lightly floured surface into a 12-inch circle.
- Gently place the dough into a 9-inch pie pan, pressing it into the corners. Trim any excess dough.
- Chill in the freezer for 30 minutes.
- Preheat your oven to 375°F (190°C).
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 20 minutes, remove the weights, and bake for another 10 minutes until lightly golden.
Cook the Bacon:
- In a skillet over medium heat, cook the chopped bacon until crisp.
- Remove and drain on paper towels.
Caramelize the Onions:
- In the same skillet, cook the onions in the bacon fat until golden and caramelized.
Make the Custard:
- In a mixing bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until smooth.
Assemble the Quiche:
- Spread the caramelized onions evenly over the bottom of the pre-baked crust.
- Sprinkle the cooked bacon and grated cheese over the onions.
- Pour the egg mixture over the bacon and cheese.
Bake the Quiche:
- Bake in the preheated oven for about 35-40 minutes, or until the custard is set and the top is lightly golden.
- Let the quiche cool for a few minutes before slicing.
Serve:
- Cut the quiche into wedges and serve warm. It pairs beautifully with a light salad or fresh fruit.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- The quiche can be made vegetarian by omitting the bacon and adding vegetables like spinach or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.