Quiche Lorraine
A delectable breakfast, lunch, or supper option is quiche Lorraine, a handmade pie crust filled and baked with egg custard, Gruyere cheese, and crumbled bacon. If you enjoy eggs for breakfast, try my Breakfast Tater Tot Casserole.
Quiche Lorraine
Ingredients
- 1 Homemade pie crust, or store-bought crust
- 4 large eggs, room temperature
- ½ Cup Whole milk
- ½ Cup Heavy cream
- ½ Tsp Kosher salt
- ¼ Tsp Ground black pepper
- 6 Slices thick-cut bacon, cooked and crumbled
- 1½ Cups Gruyere cheese, shredded
- Parsley, for garnish
Instructions
- Preheat the oven to 375°F and set the oven rack in the middle.
- Roll out the pie crust to 12 inches on a lightly floured surface, then move it to a 9-inch pie pan and carefully press it into the bottom and up the sides of the pan.
- If desired, flute or crimp the pie crust's upper edges. If you're using a store-bought crust, proceed to step 7 by following the package's baking instructions. Proceed according to the written directions if you're using a handmade crust.
- Use pie weights to weigh the pie after lining the inside with parchment paper. (You could use pennies, but we use dried beans.) By doing this, you can stop the crust from ballooning or expanding while cooking.
- The crust should be light golden brown after 15 to 20 minutes of baking.
- Make the quiche custard while the crust bakes. Add the eggs, milk, heavy cream, salt, and pepper to a medium-sized bowl. Mix thoroughly with a whisk.
- Lower the oven temperature to 350°F and take the crust out of the oven when it's done cooking.
- Add the cheese and bacon to the warm pie crust. Cover with the custard and bake for 30 to 35 minutes, or until the middle is mostly set and light golden brown. When a knife inserted 1 inch from the crust comes out clean, the quiche is done.
- Before slicing and serving, let it cool for 10 minutes.
Quiche Lorraine
Quiche Lorraine is a particular type of quiche, an open-faced savory pie or tart made with cheese, bacon, or ham and egg custard. In this recipe, I used both cheese and bacon.
Quiches can be cooked with your favorite meats and vegetables, such as my Zucchini and Sweet Corn Quiche. They are also easy to prepare. You can use store-bought or homemade pie crust.
Ingredients for a Quiche Recipe
Crust: Although you can use a store-bought crust, I really like my no-fail pie crust for this recipe. If you create my homemade crust, you will have two crusts (and only need one). Therefore, preserve the remaining pie crust for another dish, such as my Apple Hand Pies.
Bacon: Make sure the bacon is cooked and crumbled before adding it to the meal. Baking bacon is a simple way to reduce cleanup. Place aluminum foil on a baking pan and bake the bacon at 415°F for 18 to 20 minutes.
Cheese: For a little more taste, I used Gruyere cheese in this recipe. Another tasty option would be sharp cheddar cheese.
Milk and Heavy Cream: The quiche will taste even more prosperous and creamier if you use both whole milk and heavy cream. However, in order to test the quiche, we used only milk—no heavy cream. This makes the quiche more akin to an egg bake.
Getting the Crust Ready
I’ll tell you the steps to follow if you want to make my handmade pie crust, which I highly recommend. Once more, if you’re using a store-bought crust, make sure to adhere to the oven temperature and blind baking guidelines on the package. The quiche will still be baked at a lower temperature.
After preparing the pie dough, transfer it to a 9-inch pie pan. Cover the crust with parchment paper. Place pie weights on top of the parchment paper sheet. The weights keep the pie crust in place and prevent it from inflating during baking.
If you don’t have exact pie weights, you can use dried beans or pennies. Bake the crust for 15 to 20 minutes, or until it is a light golden brown, using blind baking.
How to Prepare Lorraine Quiche
Mix the quiche custard while the pie crust bakes. In a bowl, whisk the eggs, heavy cream, milk, salt, and pepper. Set the mixture aside. Next, take the pie crust out of the oven and lower the temperature to 350°F once it has baked for the entire time.
Of course, remove the pie weights and parchment paper. Then, while the crust is still warm, add the cooked and crumbled bacon and cheese.
Then, pour the egg mixture over the cheese and bacon. After returning to the oven, bake the quiche for 30 to 35 minutes. When a knife is placed into the center of the quiche and emerges clean, the quiche is done. Cook it for a few more minutes and check again if any of the quiche mixture is on the knife blade.
Before slicing and serving, remove the quiche from the oven and allow it to cool for ten minutes. As I mentioned before, quiche is a dish that can be eaten for every meal at any time of day. It can be served with a wide range of meals, including biscuits, gravy, mashed potatoes, and fresh fruit, to mention a few.
How to Keep Quiche in Storage
You can keep leftovers or a whole baked quiche in the freezer or refrigerator. In both situations, allow the cooked quiche to come to room temperature. After being wrapped in plastic wrap, the quiche can be refrigerated for three to four days.
Once more, allow the baked quiche to cool fully before freezing it. Once the filling is frozen, please put it in the freezer for a few hours. After taking it out of the freezer, cover it with plastic wrap and then aluminum foil. For optimal results, put it in a freezer bag, date and label it, and keep it in the freezer for up to a month. Warm it in a preheated oven.