Description
Quiche Lorraine brings French countryside charm to your table with creamy eggs, crisp bacon, and buttery pastry. Simple ingredients merge in this classic dish, promising a delightful culinary experience that will transport you to the heart of Alsace.
Ingredients
Scale
Protein:
- 4 large eggs
- ½ pound (226 grams) thin strips of bacon, chopped into ½ inch pieces
Dairy and Cheese:
- 1 cup shredded sharp white cheddar cheese (or gruyere)
- 1 ¾ cups (414 ml) half and half (or equal parts whole milk and heavy cream)
- 1 egg white
Pie and Seasonings:
- 1 pie crust (1 frozen crust, or ½ recipe for double pie crust)
- ½ yellow onion, diced
- ½ teaspoon kosher salt
- ¼ teaspoon finely ground black pepper
- ¼ teaspoon smoked paprika
- 1/8 teaspoon ground nutmeg
Instructions
- Prepare a homemade pie crust or select a store-bought option, ensuring it’s suitable for a tart or deep pie pan.
- Roll out the pastry dough to approximately 12 inches (30.5 centimeters) on a lightly floured surface or between parchment paper sheets.
- Gently transfer the dough into the pan, carefully pressing it into the edges and bottom using fingertips.
- Chill the prepared crust in the freezer for approximately 30 minutes while preheating the oven to 350°F (175°C).
- Position the oven rack in the center of the oven for even baking.
- Remove the chilled crust and create multiple fork punctures across the bottom to prevent bubbling.
- Line the crust with parchment paper or aluminum foil, ensuring slight overhang for easy removal.
- Place the tart pan on a flat baking sheet for stability and fill approximately 3/4 full with pie weights.
- Bake the crust for 35-40 minutes until it achieves a light golden appearance and is mostly set.
- After baking, remove the pie weights and parchment paper, then brush the interior with whisked egg white to create a moisture barrier.
- In a large skillet over medium-low heat, cook bacon until crispy and fat is rendered, then transfer to a separate dish.
- Utilize the remaining bacon fat to caramelize diced onions until they become golden and translucent.
- Remove onions with a slotted spoon and combine with the crispy bacon.
- In a large mixing bowl, whisk together 4 large eggs, 1 3/4 cups (414 milliliters) half-and-half, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika, and 1/8 teaspoon ground nutmeg for about one minute.
- Incorporate shredded cheese, cooked bacon, and caramelized onions into the egg mixture.
- Pour the prepared filling into the pre-baked crust and return to the 350°F (175°C) oven.
- Bake for approximately 50 minutes, or until a knife inserted near the center comes out clean and the filling shows a slight wobble.
- Allow the quiche to rest and set for 10-15 minutes before serving, optionally garnishing with fresh chopped parsley.
Notes
- Elevate your quiche game by selecting premium ingredients that amplify flavor and texture.
- Fresh, high-quality half-and-half and farm eggs transform this classic dish from ordinary to extraordinary.
- Slow-cooking bacon creates irresistibly crispy bits that distribute delightful smoky notes throughout the custard.
- Caramelizing onions in rendered bacon fat builds complex, deep flavor layers that tantalize taste buds.
- Blind baking the pie crust with an egg white seal prevents soggy bottoms and maintains a perfectly crisp foundation.
- Allowing the quiche to rest after baking lets the custard set and flavors harmonize, ensuring a sublime dining experience.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 180 mg