Quiche Lorraine
Indulge in the classic elegance of Parisian style Quiche Lorraine, a beloved French dish with a buttery, flaky crust and a creamy custard filling. This quiche is layered with crispy bacon and a hint of Gruyère cheese, creating a rich and savory flavor that’s hard to resist. Perfectly balanced and lightly seasoned with a dash of nutmeg, this quiche makes an impressive brunch centerpiece or a comforting meal at any time of day. Simple ingredients and a refined technique come together in this timeless recipe, honoring the tradition of French cuisine in every bite. Serve it warm or at room temperature for a deliciously satisfying experience.
11/4/2024
Ingredients:
• Refrigerated pie dough (or use any standard pie crust recipe that you prefer)
• 4 to 5 slices of bacon, cut into small pieces
• 1 small chopped onion
• 3/4 cup frozen peas
• 1 to 2 cloves crushed garlic
• 1 cup grated Gruyère cheese
• 4 large eggs
• 1 3/4 cups heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of nutmeg
• 1/2 stick of cold butter chopped into small pieces
Instructions
1. Pre-bake the Crust
Preheat oven to 375°F. Spread the pie dough along the bottom of your pie pan and crimp around the edges of the pan with your fingers and thumbs. Add pie weights (or dried beans) to the pie crust in pan and bake for about 8 minutes. Remove pie crust from oven and carefully remove weights from crust.
2. Cook the Bacon filling:
While the crust is baking, cook the bacon and onion in a skillet until crisp / translucent. Add the garlic and peas and stir to warm through.
3. Prepare the Filling
In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
4. Assemble the Quiche
Spread the bacon, onion and peas mixture evenly over the bottom of the crust. Add the gruyere cheese to the top and spread evenly. Pour the egg / cream custard mixture over the bacon mixture. Add the small pieces of cold butter to the top of the liquid.
5. Bake the Quiche
Bake at 375°F (190°C) for 30–35 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean. The filling should be set but still slightly soft in the center. If the edges of the crust start to brown too much, you can place foil around the edges of the crust.
6. Cool and Serve
Let the quiche cool for 10–15 minutes before slicing. Serve warm or at room temperature. Enjoy!