The iconic Quiche Lorraine embodies the timeless appeal of French culinary traditions, captivating taste buds with its harmonious blend of smoky bacon, creamy custard, and flaky crust, making it a beloved and versatile dish enjoyed worldwide.
1premade frozen deep-dish 9-inch pie crustor homemade
½poundbacon
½of a medium onionfinely chopped (about ½ cup)
4large eggs
1cuphalf-and-half
¾cupmilk
¼teaspoonsalt
Dash ground nutmeg
1 ½cupsshredded swiss cheese
A few chives for garnish
Instructions
To blind bake the pie crust, preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Use a fork to prick the bottom and sides of the crust all over with a fork. Place the crust on a baking sheet and place in the oven. Bake until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. Once the crust is golden, remove from the oven and reduce the oven temperature to 325 degrees F.
While the crust is being prepared, use a sharp knife to cut the raw bacon into ½ inch thick little slices. This works best when the bacon is cold.
Add the chopped bacon to a large skillet, cook bacon until crisp, about 8 minutes, stirring often. Remove the bacon from the pan.
Remove all of the bacon drippings from the pan except for 2 tablespoons (enough to lightly coat the bottom of the pan). Place the pan with the reserved bacon drippings over medium heat and cook gently until the onions start to darken and caramelize, stirring often. This should take 10-12 minutes.
In a medium bowl whisk together eggs, half-and-half, milk, salt, and nutmeg. Stir in bacon and onion.
Place the cheese in the cooked pie crust and then pour the egg mixture gently over the cheese.
Bake for 45 to 55 minutes or until edges are puffed and the center is set. Let stand 10 minutes before serving. The center should not giggle when it is done.
Garnish with finely chopped chives and serve warm.
Notes
You can switch up the seasonings and cheese in this recipe with what you like or have on hand but this is the classic Quiche Lorraine recipe so maybe try it as is before you change it.