Description
This classic French Quiche Lorraine features a flaky pastry crust filled with a rich custard of eggs, heavy cream, smoky bacon, sautéed onions, and melted Gruyère cheese. Perfectly balanced in flavor and texture, it is a versatile dish ideal for breakfast, brunch, lunch, or dinner. Easy to prepare and customizable, this recipe serves as a comforting and satisfying meal for any occasion.
Ingredients
Scale
Crust
- 1 pre-made or homemade flaky pie crust (9-inch)
Filling
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 4 large eggs
- 1 1/2 cups heavy cream or whole milk
- 1 1/2 cups shredded Gruyère or Swiss cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the crust: Roll out the pie crust and fit it into a 9-inch tart pan or pie dish. Use a fork to gently prick the base of the crust, then chill it in the refrigerator for about 15 minutes to prevent shrinking during baking.
- Cook the bacon and onions: In a skillet over medium heat, cook the chopped bacon until crisp. Remove any excess fat. Using the same skillet, sauté the diced onion until soft and translucent. Combine the cooked bacon and onions and set aside.
- Blind bake the crust: Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes until the edges begin to turn golden. Remove the weights and parchment paper before adding the filling.
- Mix the custard filling: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Stir in the cooked bacon and onions, then fold in the shredded cheese. Pour this mixture evenly into the pre-baked crust.
- Bake the quiche: Place the filled quiche in the oven and bake for 25-30 minutes, or until the custard is set and the top is lightly golden. Allow the quiche to cool slightly before slicing to achieve the best texture.
Notes
- Use cold ingredients: Keep eggs and cream chilled to help the custard set properly.
- Don’t overfill the crust: Leave some space to avoid spills and ensure even baking.
- Blind bake crust carefully: This prevents sogginess from the custard filling.
- Let it rest: Allow the quiche to cool at least 10 minutes before slicing to achieve clean slices.
- Experiment with baking times: Depending on your oven, check for a slightly jiggly center to avoid overcooking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 210 mg