Quiche Lorraine
Craving a savory French treat? Dive into the world of Quiche Lorraine, a classic dish that combines crispy bacon, smooth egg custard, and melted cheese, all wrapped up in a buttery pie crust.
Ingredients
Pie Crust
- 1 deep dish premade pie crust (or homemade)
- A fork for pricking the crust
Filling
- 6 slices uncooked bacon, diced
- 1 large onion, diced
- 5 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup cheese, shredded (Sharp Cheddar, Swiss, Gruyere)
Instructions
- Preheat the oven to 400°F (200°C). Place the pie crust on a baking sheet, prick with a fork, and blind bake with parchment paper and dried beans for 10 minutes. Remove from oven and set aside. Reduce temperature to 350°F (175°C).
- Cook bacon in a skillet over medium-high heat for 5-6 minutes until crispy, then remove and set aside. In the same skillet, cook onions for 4-5 minutes until softened, then remove and set aside.
- Whisk together 5 eggs, 1 cup heavy cream, 1/2 tsp salt, and 1/2 tsp pepper in a medium bowl to make the custard.
- Assemble the quiche: Layer half of the cooked bacon, onions, and 1/2 cup shredded cheese in the pie crust. Pour the egg custard over and top with the remaining bacon, onions, and cheese.
- Bake at 350°F (175°C) for 40 minutes or until the top is set and the crust is golden brown.
- Cool for 10 minutes, slice, and serve with optional fresh herb garnish.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.