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Quiche Lorraine
Quiche Lorraine is a savory egg custard pie with bacon, caramelized onions, and Gruyère Swiss cheese. Absolutely delicious!
Ingredients
Pie crust for a 9” pie plate, see a great homemade crust recipe here
6 slices thick-cut bacon
1 cup sweet onion, diced
1 cup Gruyere Swiss cheese, shredded
1/4 cup Romano cheese, grated
4 large whole eggs
1 3/4 cup light cream
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
Few grinds fresh nutmeg
Pinch cayenne pepper
Instructions
- Prepare the pie dough, see recipe here.
- Preheat the oven to 425 degrees F.
- Press a sheet of foil into a 9” pie plate to get the impression of the pie plate. Remove and set the foil aside.
- Roll the dough out on a floured surface and place into the pie plate. Form it up the sides and over the edge and cut excess leaving one inch hanging over the edge.
- Fold the hanging dough up and under itself all the way around. Use your thumb and forefinger of your left hand and the knuckle of your forefinger on your right hand and pinch all the way around to make a fluted edge.
- Place the formed foil into the pie dough and press to the bottom and up the sides. Fill with pie weights or dried beans and “blind bake” (click here for more information on blind baking) for 12 minutes.
- Remove from the oven and lift the foil and pie weights out. Save the foil for later in this recipe.
- Reduce the oven temperature to 400 degrees F.
- Cook the bacon in a saute pan until crisp and remove to paper towels. Reserve one teaspoon of fat and discard the rest. Coarsely chop the crisp bacon.
- Wipe the pan clean and over medium heat, add the teaspoon of bacon fat and the cup of onion and saute for three minutes, just to give it a head start. Remove from heat to cool.
- In a bowl, toss the shredded Swiss, grated Romano, cooked chopped bacon and the cooled sautéed onions.
- In a separate bowl, beat the eggs and whisk in the cream along with the salt, pepper, nutmeg and cayenne.
- Place the cheese and bacon mixture into the pre-baked crust and evenly spread but do not pack down. Keep the filling loose.
- Pour in the egg mixture then add a pie crust shield to the pie crust edge, see here.
- Place in the oven, directly on the oven rack and bake for 15 minutes.
- Lower heat to 350 degrees F without opening the oven door and continue baking for 20 minutes.
- At this point, depending on how quickly the top is browning, you may or may not need to add a sheet of foil over the top to stop from getting too browned. This will depend on your oven. We did for the last five minutes.
- Continue baking for another 5-10 minutes or until a toothpick inserted into the center comes out clean.
- The quiche should be lightly browned, with the edge crust slightly golden. The filling should be a little puffy but somewhat firm. As it rests, it will settle down a bit.
- Wait ten minutes before slicing into six wedges.
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Notes
Heavy cream is traditional in Quiche Lorraine, however, we seem to have better luck with light cream in our quiche recipes. They bake up lighter and the filling ingredients really shine through instead of getting masked by the milk fat.
Also, we gave the pre-made pie crusts a try for this recipe and they just aren’t substantial enough. We suspect the dough circles have been downsized (like everything else) and are just too thin with not much left for a nice crimped edge, even for a 9” pie plate. So, we strongly suggest using our homemade pie crust – see here.
Find it online: https://www.afamilyfeast.com/quiche-lorraine/
