Description: Quiche Lorraine is a classic French tart consisting of a buttery pastry crust filled with a savory custard made of eggs, cream, cheese, and bacon. The dish originated in the Lorraine region of northeastern France and is named after the region. Quiche Lorraine is typically served as a brunch or lunch dish and can be enjoyed warm or cold. It is known for its rich and creamy texture, as well as its delicate balance of flavors.
History: The origins of Quiche Lorraine can be traced back to medieval Germany, where similar dishes made with eggs, cream, and bacon were enjoyed. However, the modern version of Quiche Lorraine is believed to have originated in the Lorraine region of France in the late 19th century. The dish gained popularity throughout France and beyond during the 20th century, thanks to its delicious flavor and versatility. Today, Quiche Lorraine is enjoyed as a classic French dish and has inspired countless variations with different fillings and ingredients.
Preparation Time: 30 minutes
Cooking Time: 45-50 minutes
Serving Size: Serves 6 to 8
Ingredients:
- 1 pie crust (store-bought or homemade)
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 1 1/2 cups Gruyère cheese, grated
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions:
- Preparation:
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess crust and prick the bottom with a fork.
- Blind Bake the Crust:
- Line the pie crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the parchment paper and weights.
- Bake for an additional 5 minutes until the crust is lightly golden.
- Remove from the oven and let cool slightly.
- Cook the Bacon and Onions:
- In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels.
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Remove from heat and let cool slightly.
- Prepare the Custard:
- In a large mixing bowl, whisk together the eggs, heavy cream, milk, ground nutmeg, salt, and pepper until well combined.
- In a large mixing bowl, whisk together the eggs, heavy cream, milk, ground nutmeg, salt, and pepper until well combined.
- Assemble the Quiche:
- Spread the cooked bacon and onions evenly over the bottom of the pre-baked pie crust.
- Sprinkle the grated Gruyère cheese over the bacon and onions.
- Pour the egg and cream mixture over the cheese, ensuring everything is evenly distributed.
- Bake the Quiche:
- Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is lightly golden brown.
- The center should be slightly jiggly but will set as it cools.
- Cool and Serve:
- Allow the quiche to cool for at least 15 minutes before slicing.
- Serve warm or at room temperature.