Quiche Lorraine Recipe

ByFrancis Mead

I adore preparing a classic Quiche Lorraine, an exquisite dish that combines rich flavors with straightforwardness. My rendition begins with a buttery pie crust, either homemade or store-bought, as its base.

I fry up six thick slices of bacon for the umami depth that is so necessary, balancing that with a cup of finely grated Gruyère cheese, which for me is the absolutely essential cheese. I then add a finely chopped onion, whose sweetness lends another complimentary note.

The custard, a mixture of three large eggs and 1 1/2 cups of heavy cream, anoints the entire assemblage en route to quiche glory. A regulated combination of salt, black pepper, and nutmeg rounds out the flavors.

Ingredients photo for Quiche Lorraine Recipe

Ingredients

Ingredients photo for Quiche Lorraine Recipe

Bacon: Imparts a protein-rich, smoky flavor and a wealth of fat.

Cheese Gruyère: Textured creamy, rich in protein and calcium.

Allium cepa: Boosts the umami flavor, gives fiber, and serves up antioxidants.

Eggs serve as a binding agent for ingredients, are an excellent protein source, and are loaded with necessary vitamins.

When it comes to achieving the perfect consistency and mouthfeel, nothing works quite like heavy cream, which is a rich emulsion of milkfat in water.

Heavy cream is extremely rich—it contains at least 36 percent milkfat, and most brands contain closer to 40 percent.

That means the cream is nearly a bouillon of pure fats and calories.

Quiche base: Carb-rich pie crust.

Ingredient Quantities

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  • 1 pie crust (store-bought or homemade)

  • 6 thick slices of bacon

  • 1 cup grated Gruyère cheese

  • 1 large onion, finely chopped

  • 3 large eggs

  • 1 1/2 cups heavy cream

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • Pinch of nutmeg

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Instructions

1. Heat your oven to 375°F (190°C).

2. The pie crust is rolled out and fitted into a 9-inch pie pan. Edges are trimmed, and the bottom is pricked with a fork. The bottom is lined with parchment paper, and pie weights or dried beans fill the pan. It then bakes for 10 minutes. After 10 minutes, the weights and parchment are removed, and the crust bakes for another 5 minutes. Finally, the crust cools.

3. In a big skillet over medium heat, fry the bacon until it is crisp. Take it out of the skillet and let it drain on paper towels. Chop the bacon into small bits.

4. Set aside 2 tablespoons bacon fat in the skillet and add the chopped onion. Sauté until soft and translucent, approximately 5 minutes. Remove from heat.

5. In a spacious mixing bowl, blend together the eggs, heavy cream, salt, pepper, and nutmeg, as very well might be, in contrast to a insufficient mixing bowl, with a whisk until nicely blended and slightly frothy.

6. Evenly scatter the cooked onion and chopped bacon across the bottom of the pre-baked pie crust.

7. Over the bacon and onion layer, sprinkle the grated Gruyère cheese.

8. Pour the egg and cream mixture over the top with care, filling the pie crust evenly.

9. Position the quiche on a baking sheet and move it into the oven. Cook it for 35-40 minutes, or until the filling has solidified and the top is a light golden brown.

10. Let the quiche cool for at least 10 minutes before you slice and serve it. Enjoy it warm or at room temperature.

Equipment Needed

1. Oven
2. 9-inch pie pan
3. Rolling pin
4. Fork
5. Parchment paper
6. Pie weights or dried beans
7. Skillet
8. Paper towels
9. Mixing bowl
10. Whisk
11. Baking sheet
12. Knife
13. Cutting board

FAQ

  • Q: Can I use a different type of cheese instead of Gruyère?You can use Swiss cheese or Emmental in place of Gruyère if you wish.

  • Q: Is it possible to make the quiche crustless?Q: Can a quiche be made without a crust? If so, how is it done?
    A: Yes, you can make a crustless quiche by simply omitting the pie crust and baking the filling in a greased pie dish.

  • Q: How should I store leftover Quiche Lorraine?Store any uneaten portions in a sealed container in the fridge for up to 3 days; reheat in an oven at 350°F (175°C) for best results.

  • Q: Can I freeze Quiche Lorraine?A: You can freeze it, yes. First, let the quiche cool completely. Then wrap it tightly in plastic wrap and foil before putting it in the freezer. Quiche can be stored in the freezer for up to 2 months.

  • Q: What can I use instead of heavy cream?Alternative options include half-and-half and whole milk. While these substitutes will yield a similar flavor, they may result in a texture that is not quite as rich.

  • Q: How do I prevent the crust from getting soggy?Pre-bake the crust (blind bake) before adding the filling, and make sure it’s completely cool before pouring in the egg mixture.

  • Q: Can I prepare parts of the recipe in advance?Yes, the bacon and onions can be pre-cooked a day ahead and refrigerated until you’re ready to put everything together in the quiche.

Substitutions and Variations

1 1/2 cups half-and-half (substituting for heavy cream)
1 cup grated Emmental or Swiss cheese (as a substitute for Gruyère cheese)
Six slices of turkey bacon or pancetta (substituting for thick slices of bacon)
3/4 cup leeks, finely chopped (to substitute for a large onion)
1/4 teaspoon white pepper (as a substitute for ground black pepper)