Description
Classic Quiche Lorraine featuring a flaky pie crust filled with crispy bacon, caramelized onions, rich cheese, and a creamy savory custard baked to perfection. This traditional French tart makes a perfect brunch or light dinner.
Ingredients
Pie Crust
- 1 pie crust (1 frozen crust or 1/2 recipe for double pie crust)
Filling
- 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
- 1/2 yellow onion, diced
- 1 cup shredded cheese (sharp white cheddar or Gruyere)
- 1 3/4 cups half and half (or equal parts whole milk and heavy cream)
- 4 large eggs
- 1/2 tsp kosher salt
- 1/4 tsp finely ground black pepper
- 1/4 tsp smoked paprika
- 1/8 tsp ground nutmeg
- 1 Tbsp chopped parsley or chives (optional garnish)
- 1 egg white (for brushing crust)
Instructions
- Prepare the Pie Crust: Roll out the pie crust to 12 inches on a lightly floured surface or between parchment paper and transfer it to a tart pan or deep pie pan. Press the dough into the pan and freeze for about 30 minutes. Preheat the oven to 350˚F with the rack in the middle.
- Pre-Bake the Crust: If using store-bought crust, follow package instructions for pre-baking. Otherwise, poke the bottom of the chilled crust with a fork every inch or so, then line it with parchment paper or foil, allowing ends to stick above the edges. Place pie weights 3/4 full inside and bake for 35-40 minutes, until mostly baked and lightly golden. Remove from oven, take out the weights and parchment, then brush the inside with whisked egg white to prevent sogginess.
- Cook Bacon and Onions: Heat a large skillet over medium heat and cook chopped bacon until the fat renders and bacon crisps. Remove bacon with a slotted spoon. Add diced onions to the bacon fat and sauté until golden. Remove onions and combine with the bacon.
- Make the Custard Filling: In a large bowl, whisk together eggs, half and half, salt, black pepper, smoked paprika, and nutmeg until slightly frothy. Stir in the cheese, cooked bacon, and onions.
- Assemble and Bake the Quiche: Pour the filling into the prebaked crust. Bake at 350˚F for about 50 minutes or until a knife inserted in the center comes out clean and the center jiggles slightly.
- Cool and Garnish: Remove the quiche from the oven and allow it to cool 10-15 minutes to set. Garnish with chopped parsley or chives before serving.
Notes
- Blind baking the crust is essential to avoid soggy bottoms.
- Gruyere is traditional cheese, but sharp white cheddar works well too.
- Brushing the crust with egg white prevents moisture from soaking into the crust.
- Allow quiche to cool slightly before slicing for clean cuts.
- Pie weights or dried beans can be used for blind baking.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast, Brunch, Lunch
- Method: Baking
- Cuisine: French
