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Classic Quiche Lorraine
Classic Quiche Lorraine recipe consists of a flaky pastry crust that's filled with delicious savory egg custard, bacon, and cheese. This bacon quiche recipe is very versatile as you can serve it for both breakfast or brunch and it can be eaten hot, or cold.
👥 8 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 2h🔥 Cook: 50 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●baking sheet
- ●skillet
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Prepare the Pie Crust:
pie crust (1 frozen crust*, or 1/2 recipe for double pie crust)1
2
Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*or deep pie pan. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about ⏱️ 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.
pie crust (1 frozen crust*, or 1/2 recipe for double pie crust)1
3
Pre-Bake the Crust:
4
Remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.
5
If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill the inside with pie weights** 3/4 full and bake at 350˚F for about ⏱️ 35-40 minutes or until the tart is mostly baked through and light golden color. Remove from the oven, remove the pie weights and parchment. Brush the inside of the baked tart with a whisked egg white to prevent the crust from becoming soggy from the filling.
egg white1
6
Make the Savory Egg Filling:
7
While pie is pre-baking, preheat a large skillet over medium heat and saute the bacon until fat is rendered and the bacon is crisp, then remove with a slotted spoon to a plate. Add onions to the bacon fat and cook, stirring often, until golden, then transfer to the plate with the bacon.
8
In a large bowl whisk together eggs, then add half and half, salt, pepper, paprika and nutmeg and whisk together for about a minute to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.
eggs (large)4shredded cheese (I used sharp white cheddar, but gruyere is classic)1 cup
9
Bake the Quiche Lorraine:
10
Bake the quiche Lorraine in a preheated 350˚F oven for about ⏱️ 50-55 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven.
11
Remove from the oven and let it cool ⏱️ 10-15 minutes to cool slightly and set before serving. Garnish with parsley if desired.
Nutrition Facts
calories
363 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
567 mg
protein Content
13 g
cholesterol Content
131 mg
carbohydrate Content
14 g
saturated Fat Content
12 g
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