Prepare pie shell: Prepare pie dough recipe and chill one disc in the fridge overnight.
Place pie dough onto a floured surface and roll into a 12-inch round. Transfer into a 9-inch pie plate. Crimp edges, then prick all over with a fork. Transfer to refrigerator and chill for 30 minutes.
Preheat oven to 400°F with the rack in the middle position. Line pie shell with foil, fitting it tight against the shell. Add pie weights, or about 2 cups of dry beans or rice, and bake for 15 minutes. Remove foil and weights and bake for an additional 10 minutes. Transfer pie plate to a wire rack to cool. Reduce oven temperature to 375°F.
Prepare the quiche filling: In a medium-sized bowl, whisk together eggs, cream, milk, nutmeg, salt and pepper. Set aside.
In a medium-sized skillet on medium-high heat, cook bacon until almost crispy. Transfer to a paper-towel lined plate. Drain off all but one tablespoon of bacon fat from the skillet, reduce heat to medium and return to the stovetop. Add the onions and cook until soft and translucent.
Assemble the quiche: Lightly chop the bacon and distribute it evenly along the bottom of the pie shell. Add the onion and Gruyère cheese in the same manner. Add the grated parmesan. Slowly pour the egg mixture into the shell.
Place the pie plate onto a baking sheet and transfer to the oven. Bake for 35 to 40 minutes, or until a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 45 minutes. Cut into wedges and serve with tossed or fresh fruit salad.
Quiche Lorraine Recipe
Ingredients
1 disc pie dough
4 extra-large eggs, room temperature
1 cup 35% cream
1 cup whole milk
dash of grated nutmeg
pinch kosher salt
pinch of black pepper
6 rashers of bacon, sliced into ¼-inch pieces
1 medium sweet onion, finely chopped
1 cup Gruyère cheese, cubed
¼ cup Parmesan cheese, grated
Directions
Prepare pie shell: Prepare pie dough recipe and chill one disc in the fridge overnight.
Place pie dough onto a floured surface and roll into a 12-inch round. Transfer into a 9-inch pie plate. Crimp edges, then prick all over with a fork. Transfer to refrigerator and chill for 30 minutes.
Preheat oven to 400°F with the rack in the middle position. Line pie shell with foil, fitting it tight against the shell. Add pie weights, or about 2 cups of dry beans or rice, and bake for 15 minutes. Remove foil and weights and bake for an additional 10 minutes. Transfer pie plate to a wire rack to cool. Reduce oven temperature to 375°F.
Prepare the quiche filling: In a medium-sized bowl, whisk together eggs, cream, milk, nutmeg, salt and pepper. Set aside.
In a medium-sized skillet on medium-high heat, cook bacon until almost crispy. Transfer to a paper-towel lined plate. Drain off all but one tablespoon of bacon fat from the skillet, reduce heat to medium and return to the stovetop. Add the onions and cook until soft and translucent.
Assemble the quiche: Lightly chop the bacon and distribute it evenly along the bottom of the pie shell. Add the onion and Gruyère cheese in the same manner. Add the grated parmesan. Slowly pour the egg mixture into the shell.
Place the pie plate onto a baking sheet and transfer to the oven. Bake for 35 to 40 minutes, or until a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 45 minutes. Cut into wedges and serve with tossed or fresh fruit salad.
Quiche Lorraine Recipe
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Bacon, sautéed onions and two cheeses baked with a creamy custard in a flaky crust…
This QUICHE LORRAINE RECIPE is popular for good reason! It sure is delicious!
I often speak of how lucky I was to grow up in Windsor, Ontario. Back in the day, it was home to a little French bistro called La Cuisine. It was there where I got my first taste of classic French. They served coq au vin, gougère, bananes au Pernod, bouillabaisse, and the one dish that instantly became a favourite, Quiche Lorraine.
We all know I’m not a professionally trained chef, but perhaps like you, I’m an at-home-chef-wannabe! Thankfully, learning how to make quiche like this will make you feel like a pro. I sincerely hope this king of all quiche recipes comes close to what you would enjoy in France.
Here are some things we learned about a QUICHE LORRAINE RECIPE that will help with preparation:
BIG PICTURE
Carol and I were chatting about the photograph of the ingredients used to make traditional Quiche Lorraine. We couldn’t help but marvel at the simplicity of this famous recipe. Eggs, cheese, onion, premium dairy and a bit of meat baked in a flaky pastry crust. This glorious dish truly is the classic quiche recipe.
TASTY PASTRY
There’s no trick to the crust used in making quiche. Most short-crust pastry recipes will work fine. Head HERE for my go-to pastry dough recipe. Kindly take this one suggestion: once you’ve made your dough, allow it to sit in the refrigerator overnight. Doing so gives the gluten a chance to relax, preventing shrinkage. After all, who needs shrinkage? *wink*
EGGS & CHEESE
Extra-large organic eggs are called for in this recipe. Experts suggest having them at room temperature before you begin and we agree. This will give your quiche filling that desirable, light, silky texture.
While the creamy custard-like quality of the filling is created by those eggs mixed with cream and milk, the real magic of this QUICHE LORRAINE RECIPE is about the cheese. Adding grated Parmesan in with the sautéed onions, and cubes of Gruyère will impart a memorable flavour to this wondrous dish. Truly magnifique!
GREAT PLATE!
I’ll be the first to admit that I’ve made this quiche recipe this a fancy fluted French tart plate. Without a doubt, quiche looks lovely when made in one. My only issue; I find them a bit finicky. The way the bottoms pop out and sometimes leak – you don’t want to have incidents.
Truth be told, we find the results so much more pleasing when you make the recipe using a simple pie plate. Traditional pie plates still create an appetizing looking quiche but they’re also great if you’re making the quiche to take somewhere. I’ve added links for both at the bottom of this post.
How about serving this quiche with simple side dishes and accompaniments? Try it with our SIMPLE SALAD or a side of this HEALTHY FRUIT SALAD. Another options is this ROASTED ASPARAGUS. Looking for the ultimate add on? Serve it with HOLLANDAISE SAUCE!!! Trust us, a superior meal awaits.
This QUICHE LORRAINE RECIPE will forever hold a place of honour, whether we serve it for breakfast, brunch or lunch. Bon appétit!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
1 disc pie dough
4 extra-large eggs, room temperature
1 cup 35% cream
1 cup whole milk
dash of grated nutmeg
pinch kosher salt
pinch of black pepper
6 rashers of bacon, sliced into ¼-inch pieces
1 medium sweet onion, finely chopped
1 cup Gruyère cheese, cubed
¼ cup Parmesan cheese, grated
Directions
Prepare pie shell: Prepare pie dough recipe and chill one disc in the fridge overnight.
Place pie dough onto a floured surface and roll into a 12-inch round. Transfer into a 9-inch pie plate. Crimp edges, then prick all over with a fork. Transfer to refrigerator and chill for 30 minutes.
Preheat oven to 400°F with the rack in the middle position. Line pie shell with foil, fitting it tight against the shell. Add pie weights, or about 2 cups of dry beans or rice, and bake for 15 minutes. Remove foil and weights and bake for an additional 10 minutes. Transfer pie plate to a wire rack to cool. Reduce oven temperature to 375°F.
Prepare the quiche filling: In a medium-sized bowl, whisk together eggs, cream, milk, nutmeg, salt and pepper. Set aside.
In a medium-sized skillet on medium-high heat, cook bacon until almost crispy. Transfer to a paper-towel lined plate. Drain off all but one tablespoon of bacon fat from the skillet, reduce heat to medium and return to the stovetop. Add the onions and cook until soft and translucent.
Assemble the quiche: Lightly chop the bacon and distribute it evenly along the bottom of the pie shell. Add the onion and Gruyère cheese in the same manner. Add the grated parmesan. Slowly pour the egg mixture into the shell.
Place the pie plate onto a baking sheet and transfer to the oven. Bake for 35 to 40 minutes, or until a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 45 minutes. Cut into wedges and serve with tossed or fresh fruit salad.
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