Quiche Lorraine recipe
Imagine a buttery, flaky crust cradling a creamy, custardy filling studded with smoky bacon, nutty Gruyère cheese, and a hint of onion. That, my friend, is Quiche Lorraine—the French dish that’s as versatile as it is delicious. Hailing from the Lorraine region of France (hence the name), this savory tart is the culinary equivalent of a warm hug. It’s the kind of dish that can effortlessly transition from brunch superstar to dinner showstopper, all while making you feel like you’ve mastered the art of French cooking. The magic of Quiche Lorraine lies in its simplicity. It’s essentially eggs, cream, and a few pantry staples, but when baked together, they transform into something truly extraordinary. The bacon adds a salty, smoky punch, the Gruyère brings a rich, melty decadence, and the custard? Oh, the custard. It’s silky, it’s smooth, and it’s the glue that holds this masterpiece together. But let’s not forget the crust—golden, buttery, and just sturdy enough to hold all that deliciousness without crumbling under pressure. Quiche Lorraine is also incredibly forgiving.
Recipe: Quiche Lorraine
Serves 6-8
Ingredients:
1 pre-made pie crust (or homemade if you’re feeling ambitious)
6 slices bacon, chopped
1 small onion, finely chopped
1 cup Gruyère cheese, shredded
4 large eggs
1 1/2 cups heavy cream
1/4 tsp nutmeg (optional)
Salt and pepper, to taste
Fresh chives or parsley, for garnish (optional)
Instructions:
Prep the Crust (10 minutes): Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Set aside.
Cook the Bacon and Onion (10 minutes): In a skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside. In the same skillet, sauté the onion in the bacon fat until softened, about 5 minutes.
Assemble the Filling (5 minutes): Sprinkle the cooked bacon, sautéed onion, and shredded Gruyère evenly over the pre-baked crust.
Make the Custard (5 minutes): In a bowl, whisk together the eggs, heavy cream, nutmeg (if using), salt, and pepper until smooth. Pour the custard over the bacon and cheese in the crust.
Bake the Quiche (30-35 minutes): Bake in the preheated oven for 30-35 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
Cool and Serve (10 minutes): Let the quiche cool for at least 10 minutes before slicing. Garnish with fresh chives or parsley if desired.
Total Time: ~1 hour 10 minutes
Serve warm or at room temperature, and prepare to be hailed as a culinary genius. Quiche Lorraine: because sometimes, you just need a little slice of France in your life.