Quiche Lorraine Recipe – French Special

Quiche Lorraine, a beloved French classic, harmoniously blends bacon, Swiss cheese, and onions with eggs and cream. Ideal for breakfast, brunch, lunch, dinner, or as a delightful indulgence any time of day!

  • Prep Time20 min
  • Cook Time1 hr
  • Total Time1 hr 20 min

Quiche Lorraine Ingredients:

  • Pastry for a single-crust 9-inch pie (refer to pastry recipe)
  • 4 strips bacon
  • 1 onion, thinly sliced
  • 1 cup Gruyère or Swiss cheese, cubed
  • 1/4 cup grated Parmesan cheese
  • 4 eggs, lightly beaten
  • 2 cups heavy cream or 1 cup each of milk and cream
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Tabasco sauce, to taste

How To Make Quiche Lorraine

1

Preheat the oven to 400 degrees Fahrenheit.

2

Line a 9-inch pie plate with the pastry dough, ensuring to build up a rim and flute the edges. This is crucial to accommodate the amount of custard specified in this recipe.

3

Place a round of parchment paper over the pastry and fill with dried beans or peas to partially weigh down the shell. Bake for 10 minutes.

4

Reduce the oven temperature to 375 degrees Fahrenheit. Remove the beans and parchment paper, and set aside the pastry-lined pie plate.

5

Cook the bacon until crisp, then remove it from the skillet. Pour out all but one tablespoon of the remaining fat. Cook the onion in the remaining fat until translucent.

6

In a bowl, combine the eggs, cream, nutmeg, salt, pepper, and Tabasco sauce.

7

Crumble the cooked bacon and sprinkle it along with the onions and cheeses inside the partially baked pastry shell. Pour the cream mixture over the onion-cheese mixture. Place the pie on a baking sheet.

8

Bake the quiche until a knife inserted one inch from the pastry edge comes out clean, approximately 50 minutes. Transfer to a wire rack and let it stand for 5 to 10 minutes before serving.