Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice brunch or picnic dish and goes well with a salad and a glass of chilled white wine or rosé.
Quiche Lorraine
Course: Breakfast, LunchCuisine: France4 to 6
Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice brunch or picnic dish and goes well with a salad and a glass of chilled white wine or rosé.
Ingredients
Pâte brisée or pre-made pie crust – 1
Bacon, chopped — 6 to 8 slices
Cream or half-and-half — 1 1/2 cups
Eggs, beaten — 3
Nutmeg — pinch
Salt and pepper — to taste
Butter — 1 or 2 tablespoons
Directions
- Preheat oven to 400°F. If using pâte brisée, roll it out into a circle large enough to line a lightly greased 8-inch or 10-inch tart pan, spring-form pan or pie pan. The pastry should come at least 1 inch up the sides of the pan. Chill well while preparing remaining ingredients.
- Bring about 1 quart of water to a boil. Add the bacon and blanch for 1 or 2 minutes. Drain well and saute until browned in a skillet over medium-high heat. Drain on paper towels and sprinkle over the bottom of the chilled crust.
- In a large bowl, beat together the cream or half-and-half, eggs, nutmeg, salt and pepper. Pour the cream mixture into chilled crust, taking care not to fill it more than 3/4 full. The quiche will puff up as it bakes.
- Set the quiche on a baking sheet and then in the oven. Bake until the quiche puffs and the crust is a light brown, about 25 to 30 minutes. A knife inserted into the middle of the quiche should come out clean.
- Cool slightly and then remove from the tart pan to a serving dish. If you use a pie pan, serve the quiche from the pan without removing it. The sloping sides will not support the weight of the quiche.
Quiche Notes and Variations
- Quiche Alsacienne: Add some sautéed onions.
- Classic quiche lorraine does not contain cheese, but many recipes call for shredded Gruyère. Use about 1 cup and spread it over the bottom of the chilled crust along with the bacon.
- Use a pre-made pie crust only if you have to. It’s just not the same.
- Blanching the bacon removes the excess smokiness of the bacon. You can skip this step if you want.
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