Prep Time: 2 hrs | Cook Time: 50 mines | Total Time: 2 hrs 50 mins | Servings: 8 slices of quiche
This Classic Quiche Lorraine is an amazing dish with a flaky pastry crust filled with savory egg custard, bacon, and tons of cheese! This recipe also is pretty versatile. Enjoy this quiche for breakfast or brunch and serve it hot or cold.
Ingredients
Classic Quiche Lorraine Tart:
1/2 yellow onion, diced
1 pie crust, (1 frozen crust, or 1/2 recipe for double pie crust)
1/2 pound thin strips of bacon, chopped into 1/2” pieces
1 c. shredded cheese, (I used sharp white cheddar, but Gruyere is classic)
4 eggs, large
1/4 teaspoon smoked paprika
1 3/4 c. half and half, (or equal parts whole milk and heavy cream)
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, finely ground
For brushing the inside of the tart:
1 egg white
How to Make Classic Quiche Lorraine
Prepare the Pie Crust:
Step 1: Ready the homemade pie crust and chill. For this recipe, you can also use store-bought pie crust. On a lightly floured surface or between two pieces of parchment paper, roll out 1 pie crust to 12 inches. Into the tart pan, press the pastry dough with your fingers to shape it into the pan. Place in the freezer for about 30 minutes.
Step 2: Prepare the oven. Preheat it to 350 degrees F, positioning the oven rack in the middle.
Pre-Bake the Crust:
Step 3: For this recipe, you can use a store-bought crust. Follow the package directions to pre-bake the pie crust. Or take the prepared pastry tart out of the freezer. Using a fork, poke the bottom about every inch or so. Place the tart in parchment paper or foil, letting the ends stick out a few inches above the tart edge.
Step 4: Place a tart pan with a removable bottom (if using) on a rimmed baking sheet. With the pie weights, fill the inside of the rimmed baking sheet to about 3/4 full. Put in the preheated oven and bake blind-bake the crust for about 35 to 40 minutes or until the tart is lightly golden and almost completely baked. Take it out of the oven when done and remove the pie weights and parchment.
Step 5: With the whisked egg white, brush the inside of the baked tart.
Savory Egg Filling:
Step 6: In the meantime, preheat a large skillet over medium heat. Once hot, add the chopped bacon and cook while stirring occasionally until the fat is rendered and the bacon is crisp. Into another dish, transfer the bacon when done.
Step 7: In the now-empty skillet with the bacon grease, saute the onions until golden. Transfer the cooked onions to the dish with the bacon.
Step 8: Whisk the eggs in a large bowl. Add 1 3/4 c half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika, and 1/8 tsp of nutmeg. To incorporate a little bit of air into the custard, whisk everything for about a minute. Then, whisk in the cheese along with the prepared bacon and onion.
Step 9: Into the prepared crust, pour the filling.
Bake the Quiche Lorraine:
Step 10: Place the quiche in the preheated oven and bake for about 50 minutes or until a knife inserted in the center of the quiche comes out clean and the middle jiggles slightly.
Step 11: Take the quiche out of the oven when done and let it cool for a little before serving. If desired, garnish the quiche with some parsley.
Notes:
For this recipe, you can also use an 8 x 1 3/4-inch tart pan with a removable bottom. Also, an 8-inch round, 1 3/4-inch tall pie pan is a great option.
Feel free to use dried beans, rice, and dried peas if you do not have ceramic pie weights.
Nutrition Facts:
Amount Per Serving: Calories 363C, Calories from Fat 252, Fat 28g43%, Saturated Fat 12g75%, Cholesterol 131mg44%, Sodium 567mg25%, Potassium 203mg6%, Carbohydrates 14g5%, Fiber 1g4%, Sugar 1g1%, Protein 13g26%, Vitamin A 442IU9%, Vitamin C 1mg1%, Calcium 146mg15%, Iron 1mg6%
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