Quiche Lorraine—ah, the timeless classic that never fails to bring a smile to my face. It’s like the comforting embrace of a warm blanket on a chilly morning, with its creamy custard filling and savory bacon crumbles. I remember the first time I tried it at a quaint café during a spontaneous trip to Paris, and I’ve been hooked ever since!
Steps
- Gather all ingredients and preheat your oven to 450°F (230°C).
- Place the pie crust into a 9-inch pie pan, then cover it with a double layer of aluminum foil and fill with pie weights or dried beans.
- Bake the crust until the edges turn golden, about 8 minutes. Remove the foil and weights, and bake until the crust is set, approximately 5 more minutes. Then, take it out and lower the oven temperature to 325°F (165°C).
- While the crust is baking, cook the bacon in a skillet over medium-high heat until it’s crispy, roughly 10 minutes. Move the bacon to a paper towel-covered plate and crumble it once cooled. Keep 2 tablespoons of bacon drippings in the skillet.
- Add the sliced onion to the reserved drippings and cook over medium heat until soft, about 5 minutes. Use a slotted spoon to transfer the onion to a bowl.
- In a small bowl, mix the shredded Swiss cheese with the flour. In a larger bowl, whisk together the milk, beaten eggs, and salt, then stir in the bacon and onions.
- Combine the cheese mixture with the egg mixture, ensuring everything is well mixed. Pour this filling into the prepared pie crust.
- Bake the quiche in the oven until a knife inserted in the center comes out clean, which should take around 35 to 40 minutes. Allow it to rest for 10 minutes before serving.
Ingredients
- 1 (9-inch) refrigerated pie crust
- 6 slices of bacon
- 1 medium onion, sliced
- 1 ½ cups shredded Swiss cheese
- 1 tablespoon all-purpose flour
- 1 ½ cups milk
- 3 large eggs, beaten
- ¼ teaspoon salt
Nutritional Values
Total Calories: 2872 | Total Fat: 208g | Saturated Fat: 80g | Cholesterol: 848mg | Sodium: 3704mg | Total Carbohydrate: 136g | Dietary Fiber: 8g | Total Sugars: 24g | Protein: 112g | Vitamin C: 8mg | Calcium: 1840mg | Iron: 8mg | Potassium: 1536mg
FAQ
- Can I use a homemade crust instead of a store-bought one?
- Yes, you can substitute a homemade pie crust for the store-bought version. Just ensure it fits a 9-inch pie pan and follows the same pre-baking steps outlined in the recipe.
- What type of cheese can I use other than Swiss?
- While Swiss cheese is traditional for quiche Lorraine, you can experiment with other cheeses like white cheddar or an Italian cheese blend to suit your taste preferences.
- Is it possible to make this quiche vegetarian?
- Absolutely! You can skip the bacon and add vegetables like mushrooms, spinach, or bell peppers. Just sauté them with the onions before mixing them into the quiche.
- How do I prevent the crust from over-browning?
- To avoid over-browning, you can cover the crust’s edges with foil during baking. This will help protect it from burning while the quiche cooks through.
- Can I prepare the quiche in advance?
- Yes, you can prepare the quiche ahead of time. Simply bake it and allow it to cool completely before refrigerating. Reheat in the oven before serving to enjoy it warm.
Tips
- To avoid the crust from over-browning, cover its edges with foil while baking.
- Use a slotted spoon to transfer the cooked onions to ensure excess oil is left behind, keeping the quiche from becoming too greasy.
- Tossing the cheese with flour helps it to distribute evenly throughout the quiche and prevents it from clumping together.
- Allow the quiche to rest for at least 10 minutes after baking to ensure it sets properly before serving.
Equipment
- 9-inch Pie Pan
- Pie Weights (or dried beans can be used as an alternative)
- Slotted Spoon
