Quiche Lorraine Recipe
Description
The Quiche Lorraine Recipe is a quintessential French dish that combines the rich, savory flavors of bacon, cheese, and eggs nestled in a buttery, flaky pastry crust. This classic recipe has been a beloved staple in French cuisine for decades and is the perfect dish for brunch, lunch, or a light dinner. With its creamy custard filling and crisp, golden crust, the Quiche Lorraine Recipe is an elegant yet comforting dish that is sure to impress family and friends. Whether you’re hosting a gathering or simply craving a taste of France, this detailed Quiche Lorraine Recipe will guide you through creating a deliciously satisfying quiche that showcases the art of traditional French cooking.
Ingredients for Quiche Lorraine Recipe
For the Pastry:
For the Filling:
Instructions for Quiche Lorraine Recipe
Preparing the Quiche Lorraine Recipe:
Make the Pastry:
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In a mixing bowl, combine 1 1/4 cups of all-purpose flour and 1/4 teaspoon salt. Add 1/2 cup cold, cubed unsalted butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add Ice Water:
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Gradually add 3 to 4 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough, as this will ensure a tender, flaky crust.
Chill the Dough:
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Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the butter to chill and the gluten to relax, making it easier to roll out.
Roll Out the Pastry:
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On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough.
Pre-Bake the Crust:
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Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden.
Prepare the Filling:
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In a skillet over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the pan.
Assemble the Filling:
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Sprinkle the cooked bacon and 1 cup of grated Gruyère cheese evenly over the bottom of the pre-baked crust. These ingredients provide the savory, smoky base of the Quiche Lorraine Recipe.
Make the Custard:
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In a mixing bowl, whisk together 3 large eggs, 1 1/2 cups heavy cream, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon nutmeg. Whisk until the mixture is smooth and well combined.
Fill the Quiche:
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Pour the custard mixture over the bacon and cheese in the crust, ensuring an even distribution. The custard should come just below the top edge of the crust.
Bake the Quiche:
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Bake the quiche in the preheated oven for 35 to 40 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
Cool and Serve:
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Allow the quiche to cool in the pan for at least 15 minutes before slicing. This helps the custard set fully and makes slicing easier.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 36g56%
- Saturated Fat 20g100%
- Cholesterol 145mg49%
- Sodium 600mg25%
- Potassium 140mg4%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 13g26%
- Vitamin A 700 IU
- Calcium 150 mg
- Iron 1 mg
- Vitamin D 2 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Quiche Lorraine Recipe Variation Options
Vegetarian Quiche Lorraine:
- Substitute the bacon with sautéed mushrooms or spinach for a delicious vegetarian version of the classic Quiche Lorraine Recipe.
Seafood Quiche Lorraine:
- Add cooked shrimp or smoked salmon to the filling for a luxurious seafood twist on the traditional recipe.
Herb-Infused Quiche Lorraine:
- Mix fresh herbs like thyme, parsley, or chives into the custard for a fragrant, herby flavor.
Cheese Lovers Quiche Lorraine:
- Use a combination of cheeses such as Swiss, cheddar, or feta for a rich, cheesy filling.
Mini Quiche Lorraine:
- Make individual mini quiches by using a muffin tin, perfect for parties or a grab-and-go breakfast option.
Quiche Lorraine Recipe Cooking Tips
Blind Baking the Crust:
- Pre-baking the crust ensures a crisp base that won't become soggy from the custard filling. Use pie weights to prevent the crust from puffing up during baking.
Balancing the Custard:
- The key to a creamy custard is the right ratio of eggs to cream. For a lighter quiche, use half-and-half or milk instead of heavy cream.
Layering Ingredients:
- Layer the bacon and cheese evenly in the crust before pouring the custard to ensure every bite is filled with savory goodness.
Resting the Quiche:
- Let the quiche cool slightly before slicing to allow the custard to set and make clean cuts.
Storing Leftovers:
- Store leftover quiche in the refrigerator for up to 3 days, or freeze individual slices for easy reheating later.
Quiche Lorraine Recipe Serving Suggestions
Paired with a Green Salad:
- Serve the quiche alongside a fresh green salad with a light vinaigrette to complement the rich, savory flavors.
With a Side of Roasted Vegetables:
- Accompany the quiche with a side of roasted asparagus, cherry tomatoes, or root vegetables for a complete meal.
As Part of a Brunch Spread:
- Include the quiche in a brunch buffet with fresh fruit, pastries, and beverages for an elegant and satisfying gathering.
With Freshly Baked Bread:
- Offer slices of warm, crusty bread or baguette to soak up the rich custard and enjoy every last bite.
Accompanied by Wine or Champagne:
- Pair the quiche with a crisp white wine or sparkling champagne for a truly indulgent dining experience.
Reader Engagement
We invite you to share your experiences making this Quiche Lorraine Recipe! Have you tried this classic French dish at home? What are your favorite variations or tips for creating the perfect quiche? We’d love to hear your thoughts, suggestions, and any questions you may have in the comments below. Your feedback is valuable in creating a community of culinary enthusiasts and inspiring new interpretations of this beloved recipe.
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Frequently Asked Questions
Gruyère is traditional for its nutty flavor, but Swiss cheese or a blend of your favorite cheeses also works well.
Yes, you can prepare the quiche a day in advance. Bake it fully, then cool and refrigerate. Reheat slices in the oven before serving.
Blind bake the crust and ensure the filling is not too watery by using thick cream and well-cooked bacon.
Yes, a pre-made pie crust can save time and still yield delicious results.
Substitute the cream with a non-dairy alternative like almond milk or coconut milk, and use dairy-free cheese.
Ensure the oven temperature is accurate and bake until the center is just set, as it will continue to firm up while cooling.
Experiment with herbs, spices, or a splash of white wine in the custard for added depth.
Yes, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat in the oven before serving.
Use a gluten-free flour blend or almond flour to create a crust suitable for gluten-sensitive guests.
Use any leftover filling to make mini quiches in a muffin tin or add it to scrambled eggs for a flavorful breakfast.
