This delicious Quiche Lorraine is classic French cuisine. This homemade version is an easy option and the closest to what France offers.
INGREDIENTS
1 c. 35% cream
1 c. whole milk
dash of grated nutmeg
1 medium sweet onion, finely chopped
6 rashers of bacon, sliced into ¼” pieces
4 extra-large eggs, room temperature
1 c. Gruyere cheese, cubed
¼ c. Parmesan cheese, grated
1 disc pie dough
pinch kosher salt
pinch of black pepper
HOW TO MAKE QUICHE LORRAINE
Step 1: Chill the prepared pie dough in the fridge overnight.
Step 2: Onto a floured surface, place the pie dough, and roll into a 12-inch round. Then, transfer to a 9-inch pie plate. Crimp the edges of the pie dough. Using a fork, prick the entire pie dough and place it in the fridge to chill for about 30 minutes.
Step 3: Prepare the oven. Position the oven rack in the middle and preheat it to 400 degrees F. Using foil, line a pie shell, tightly fitting it against the shell. Then, add pie weights (or around 2 cups of dry beans/rice). Place in the preheated oven and bake for about 15 minutes. Uncover and remove the weights. Resume baking for another 10 minutes. When done, remove from the oven and transfer to a wire rack to cool. Adjust the oven temperature to 375 degrees F.
Step 4: To make the filling, beat the eggs, cream, milk, nutmeg, salt, and pepper in a medium-sized bowl. Set aside.
Step 5: Cook the bacon in a medium-sized skillet over medium-high heat until almost crispy. To a paper-towel-lined plate, transfer the cooked bacon. Reserve 1 tbsp of bacon grease from the skillet and drain the rest. Adjust the heat to medium and place the skillet back on the stovetop. Then, add the onions and cook until softened and translucent.
Step 6: To assemble, evenly distribute the lightly chopped bacon along the bottom of the pie shell. Then, add the onion and Gruyere cheese. Sprinkle with grated Parmesan on top. Into the shell, gradually pour the egg mixture.
Step 7: Onto a baking sheet, place the pie plate. Bake the quiche in the preheated oven for about 35 to 40 minutes or until a knife inserted about 1-inch from the crust comes out clean. At this point, the quiche should be almost firm when jiggled.
Step 8: Take the quiche out of the oven when done and let it cool for about 45 minutes before slicing it into wedges. Serve with some tossed or fresh fruit salad. Enjoy!
Ingredients
- 1 c. 35% cream
- 1 c. whole milk
- dash of grated nutmeg
- 1 medium sweet onion, finely chopped
- 6 rashers of bacon, sliced into ¼” pieces
- 4 extra-large eggs, room temperature
- 1 c. Gruyere cheese, cubed
- ¼ c. Parmesan cheese, grated
- 1 disc pie dough
- pinch kosher salt
- pinch of black pepper
Instructions
Step 1: Chill the prepared pie dough in the fridge overnight.
Step 2: Onto a floured surface, place the pie dough, and roll into a 12-inch round. Then, transfer to a 9-inch pie plate. Crimp the edges of the pie dough. Using a fork, prick the entire pie dough and place it in the fridge to chill for about 30 minutes.
Step 3: Prepare the oven. Position the oven rack in the middle and preheat it to 400 degrees F. Using foil, line a pie shell, tightly fitting it against the shell. Then, add pie weights (or around 2 cups of dry beans/rice). Place in the preheated oven and bake for about 15 minutes. Uncover and remove the weights. Resume baking for another 10 minutes. When done, remove from the oven and transfer to a wire rack to cool. Adjust the oven temperature to 375 degrees F.
Step 4: To make the filling, beat the eggs, cream, milk, nutmeg, salt, and pepper in a medium-sized bowl. Set aside.
Step 5: Cook the bacon in a medium-sized skillet over medium-high heat until almost crispy. To a paper-towel-lined plate, transfer the cooked bacon. Reserve 1 tbsp of bacon grease from the skillet and drain the rest. Adjust the heat to medium and place the skillet back on the stovetop. Then, add the onions and cook until softened and translucent.
Step 6: To assemble, evenly distribute the lightly chopped bacon along the bottom of the pie shell. Then, add the onion and Gruyere cheese. Sprinkle with grated Parmesan on top. Into the shell, gradually pour the egg mixture.
Step 7: Onto a baking sheet, place the pie plate. Bake the quiche in the preheated oven for about 35 to 40 minutes or until a knife inserted about 1-inch from the crust comes out clean. At this point, the quiche should be almost firm when jiggled.
Step 8: Take the quiche out of the oven when done and let it cool for about 45 minutes before slicing it into wedges. Serve with some tossed or fresh fruit salad. Enjoy!
