Quiche Lorraine is a timeless French dish known for its rich, creamy filling encased in a buttery, flaky pastry crust. Originating from the Lorraine region of France, this savory pie traditionally features a delightful combination of eggs, cream, and lardons (bacon). Quiche Lorraine is versatile and can be served hot or cold, making it a perfect option for breakfast, brunch, lunch, or dinner. Here’s how to make this classic dish at home.
Ingredients:
For the Pastry Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 3-4 tablespoons ice water
For the Filling:
- 6 slices of thick-cut bacon, cut into small pieces
- 1 medium onion, finely chopped
- 1 cup grated Gruyère cheese
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions:
Preparing the Pastry Crust:
- Make the Dough:
- In a large bowl, mix the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing just until the dough starts to come together.
- Form the Dough:
- Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough:
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan or pie dish. Carefully transfer the dough to the pan, pressing it gently into the bottom and sides. Trim any excess dough.
- Blind Bake the Crust:
- Preheat the oven to 375°F (190°C). Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes until the crust is lightly golden. Remove from the oven and let cool slightly.
Preparing the Filling:
- Cook the Bacon:
- In a large skillet over medium heat, cook the bacon pieces until they are crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Sauté the Onions:
- In the same skillet, add the chopped onion to the bacon fat and cook until softened and translucent, about 5 minutes. Remove from heat and let cool slightly.
- Prepare the Egg Mixture:
- In a medium bowl, whisk together the eggs, heavy cream, and milk. Season with ground nutmeg, salt, and pepper.
Assembling and Baking the Quiche:
- Fill the Crust:
- Evenly sprinkle the cooked bacon and sautéed onions over the bottom of the pre-baked crust. Sprinkle the grated Gruyère cheese on top.
- Add the Egg Mixture:
- Pour the egg mixture over the bacon, onions, and cheese, filling the crust evenly.
- Bake the Quiche:
- Carefully transfer the filled quiche to the oven and bake at 375°F (190°C) for 30-35 minutes, or until the filling is set and the top is lightly browned.
- Cool and Serve:
- Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Tips for Perfect Quiche Lorraine:
- Chill the Dough: Ensure the pastry dough is well-chilled before rolling out to prevent it from becoming too soft and sticky.
- Even Filling: Distribute the bacon, onions, and cheese evenly in the crust to ensure every slice gets a bit of each ingredient.
- Check Doneness: The quiche is done when the center is set but still slightly wobbly; it will continue to cook slightly as it cools.
Quiche Lorraine is a delightful and elegant dish that brings a touch of French cuisine to your table. Its creamy, savory filling and buttery crust make it a favorite for any meal of the day. With this classic recipe, you can create a delicious quiche that is sure to impress your family and friends. Bon appétit!
