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
Preheat the oven to 400 degrees Fahrenheit.
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.
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.
Reduce the oven temperature to 375 degrees Fahrenheit. Remove the beans and parchment paper, and set aside the pastry-lined pie plate.
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.
In a bowl, combine the eggs, cream, nutmeg, salt, pepper, and Tabasco sauce.
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.
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.
