Quiche Lorraine
A delicious savory breakfast, perfect to impress guests at a brunch! The mix of crunchy crust and bacon combined with the creamy mixture of eggs and cheese make this the most delicious breakfast!
Quiche Lorraine:
Quiche Lorraine is a savory tart filled with a rich custard of eggs, cream, and bacon, a beloved classic in French cuisine. Now brunch is a beloved tradition for many, and no brunch spread is complete without a classic Quiche Lorraine. It’s versatility makes it a great dish for any occasion. Whether it’s a casual brunch, a picnic, or an elegant party, this classic French breakfast never fails to impress. It’s perfect for elevating your brunch game! This delectable dish, with its flaky crust and creamy filling is a timeless dish that is sure to impress your guests, and you!
Mastering Quiche Lorraine:
Making a perfect Quiche Lorraine requires attention to detail and a few key techniques. Here is a step-by-step guide to help you master the art of this traditional French delight:
- Prepare the pastry crust: Start by making a buttery and flaky pastry crust. Now you can buy premade pie crust, but here is the recipe if you want to make your own! Combine flour, cold butter, and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Gradually add cold water and pulse until the dough comes together. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Cook the bacon: In a skillet, cook the bacon until crispy. Remove it from the pan and let it cool before chopping it into small pieces. In the bacon grease, cook a shallot until soft and then add it to your bacon.
- Prepare the custard filling: In a bowl, whisk together eggs, cream, salt, pepper, paprika and nutmeg until well combined.
- Assemble and bake: Roll out the pastry dough and line a tart pan with it. Trim any excess dough and prick the bottom with a fork. Cover in tin foil and put down pie weights (or beans) and par-bake the crust at 375°F for about 20 minutes. Once cooled, sprinkle bacon shallot mixture on the bottom and grate gruyere on top. Pour the custard filling and top with parmesan and green onion and bake in a for about 30-35 minutes, or until the filling is set and the crust is golden brown.
Tips and Tricks for a Perfect Quiche:
While quiche isn’t necessarily a difficult dish, it does take some attention in the beginning. First and foremost, the crust is crucial. It should be flaky and buttery, providing a sturdy base for the creamy filling. To achieve this, make sure to use cold butter and ice water when making the dough. Additionally, par baking the crust before adding the filling will prevent it from becoming soggy.
When it comes to the filling, the key is to strike the right balance between eggs, cream, and cheese. Use a combination of whole eggs and egg yolks for a richer flavor and creaminess. Gruyere cheese is traditionally used in Quiche Lorraine, but you can experiment with other cheeses like cheddar or Swiss to add your own twist.
To enhance the flavor profile of your Quiche Lorraine, consider adding some sautéed onions or leeks. These ingredients add a subtle sweetness and depth to the dish. You can also incorporate fresh herbs like thyme or parsley for an extra burst of flavor.
Ingredients:
While some ingredients you may have at home, this recipe most likely requires you go shopping. But the ingredient list is short and simple! This dish really is simple to make, it just takes a little bit of time and patience! Here is your grocery list:
- Eggs
- Cream
- Bacon
- Shallot
- Gruyere
- Parmesan
- Green Onions
Happy brunching!
Quiche Lorraine
Equipment
- 9 in Pie or tart pan
Ingredients
- 6 slices Bacon cut into small pieces
- 1 Shallot diced
- 6 Eggs
- 1 cup Heavy cream
- ½ cup Milk
- ¼ tsp Salt
- 1 cup Gruyere Cheese grated
- ¼ cup Parmesan Cheese grated
- 1 tbsp Green Onion or Chives thinly sliced
- 1 ½ tsp Black Pepper
- ⅙ tsp Nutmeg
- pinch Cayenne
- pinch Paprika
Instructions
Preparing Pie Crust
- 1. Roll the prepared dough out on a floured surface into a 14 inch circle. Wrap the dough around the rolling pin and carefully unroll it over the pie dish. Lift the edges and push the dough down into the pan so that it's flush against the pan all around. Trim the excess dough and place it in the fridge for 30 minutes, then in the freezer for 20.
- Preheat the oven to 375℉. Using a fork, poke some holes into the crust on the bottom and the sides (if you leave it in the freezer too long this will crack it!). Line the dough with tin foil, pressing it down to tough all sides of the crust. Fill it with pie weights (or dried beans) and place it on a baking sheet.
- Bake for 20 minutes, then remove the foil and bake for another 10, or until the crust is light brown.
Quiche Filling:
- Cook the bacon in a skillet over medium high heat until crisp. Remove with a slotted spoon and set on a paper towel lined plate.
- Remove all but a tablespoon of bacon grease from the pan and add the minced shallot. Cook until it's soft and translucent. Set aside with bacon.
- In a bowl, whisk together the eggs, cream, milk, and seasonings until combined.
Assembly:
- In a cooled crust, sprinkle the cooked bacon and shallots evenly over the bottom, and top with grated gruyere. Put the baking sheet in the oven to get warm.
- Slowly pour the egg mixture on top so that it's about ½ an inch below the rim. Sprinkle the top with parmesan and green onions, if using.
- Bake for about 40 minutes, or until the quiche is golden brown. Insert a toothpick into the middle to check its doneness. The center should feel set but still a little jiggly!