Description
Classic quiche lorraine blends French culinary tradition with creamy egg custard and crispy bacon. Rich flavors and buttery pastry crust invite home cooks to savor this timeless dish that connects you with comfort and elegance.
Ingredients
Scale
- 4 eggs (large)
- ½ lb (226 g) bacon (thin strips, chopped into ½ inch pieces)
- 1 ¾ cups (414 ml) half and half (or equal parts whole milk and heavy cream)
- 1 cup sharp white cheddar cheese (or gruyere, shredded)
- 1 pie crust (1 frozen crust, or ½ recipe for double pie crust)
- ½ yellow onion (diced)
- 1 egg white
- ½ tsp kosher salt
- ¼ tsp black pepper (finely ground)
- ¼ tsp smoked paprika
- 1/8 tsp ground nutmeg
Instructions
- Crust Foundation: Craft or select a pie crust suitable for a deep tart pan, rolling it to approximately 12 inches on a floured surface. Delicately transfer the dough into the pan, pressing smoothly into edges and bottom.
- Thermal Preparation: Chill the crust in the freezer for 30 minutes while positioning the oven rack centrally and preheating to 350°F. Pierce the crust bottom with fork marks to prevent potential bubbling.
- Preliminary Baking: Line the crust with parchment paper, place on a baking sheet, and fill 3/4 with pie weights. Bake for 35-40 minutes until achieving a light golden appearance. Remove weights and brush interior with egg white to create a moisture barrier.
- Flavor Development: In a skillet, render bacon until crispy, then caramelize onions in remaining fat. Combine bacon and onions, setting aside for later integration.
- Custard Creation: Whisk eggs, half-and-half, salt, pepper, paprika, and nutmeg in a large mixing bowl for one minute, ensuring smooth incorporation of seasonings.
- Filling Assembly: Fold shredded cheese, crispy bacon, and caramelized onions into the egg mixture, then carefully pour into the pre-baked crust.
- Final Baking: Return quiche to the 350°F oven and bake for approximately 50 minutes. The filling should demonstrate a subtle wobble, and a knife inserted near the center should emerge clean.
- Serving Presentation: Allow the quiche to rest and set for 10-15 minutes before slicing. Optionally garnish with fresh chopped parsley for an elegant touch.
Notes
- Precision Chilling: Freezing the crust for 30 minutes ensures a flaky, crisp texture by preventing shrinkage during baking.
- Blind Baking Technique: Pre-baking the crust with weights creates a sturdy base that prevents soggy bottoms and maintains the quiche’s structural integrity.
- Egg White Barrier: Brushing the pre-baked crust with egg white creates a protective seal that prevents moisture from making the pastry soggy.
- Temperature Mastery: Letting the quiche rest 10-15 minutes after baking allows the custard to set properly, resulting in clean, beautiful slices that hold their shape.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 185 mg