Quiche Lorraine

Quiche Lorraine

Watch the video for this recipe:

I have to admit I don’t make quiche very often but when I do we really enjoy it. Quiche Lorraine is one of my favorite quiche recipes, easy to prepare and is made with a buttery crust, filled with bacon, cheese and topped with a creamy custard.

 

Quiche Lorraine is a great dish to serve for breakfast or lunch but it also makes a great appetizer for special occasions. Can be served warm or at room temperature and it keeps refrigerated for several days.

 

Related Posts:
Tomato Basil Tart
Mini Tarts with Chicken
Spinach and Mushroom Quiche

 

Recipe slightly adapted after simplyrecipes.com

 

Prep time clock
Cook time clock
Total time clock
Ingredients
  • Makes about 6-8 servings
  • Crust
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) sugar
  • 1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
  • 3-4 tbsp (45-60ml) ice water
  • Filling
  • 8 oz (225g) bacon, cut in small pieces
  • 3 eggs
  • 1/2 tsp (3g) salt
  • 2 tbsp chives, chopped, optional
  • 1/2 tsp black pepper
  • Pinch of nutmeg
  • 1/2 cup (120ml) milk
  • 1/2 cup (120g) heavy cream
  • 1 cup (100g) Gruyere cheese, grated
Directions
  1. Prepare the crust. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
  2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
  3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle.
  4. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
  5. Preheat oven to 350F (180C).
  6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
  7. Remove the parchment paper and weights and bake for 10 minutes more.
  8. Let it cool slightly on a cooling rack.
  9. Prepare the filling. Cook the bacon over medium-high heat until crisp. Remove and drain on paper towels.
  10. In a medium bowl whisk the eggs with salt, pepper, nutmeg and chives. Add cream and milk and whisk until well combined and air is incorporated.
  11. Spread the cooked bacon and grated cheese over the crust. Pour the egg mixture over the cheese.
  12. Bake for 30-40 minutes until set and golden. Transfer to a cooling rack to cool slightly before serving.
Quiche Lorraine-1
Quiche Lorraine-2
Nutrition facts 1 Serving ( 163g) - Calories:588, Fat:43.6g, Saturated Fat:21.6g, Unsaturated Fat:0.0g, Carbohydrates: 22.4g, Sugar: 1.6g, Fiber:0.8g, Protein:25.9g, Cholesterol:199mg, Calories from Fat 392, Sodium 1475mg, Potassium 315mg, Vitamin A 19%, Vitamin C 1%, Calcium 24%, Iron 13%, Nutrition Grade D+, daily percent values are based on a 2000 calorie diet

Post a comment

4 + 7 =
Home | About | Recipes | Contact
© Copyright 2017 Home Cooking Adventure