Classic Quiche Lorraine Recipe

Classic Quiche Lorraine Recipe

from natashaskitchen.com
170 min

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.

Ingredients

  • 1 pie crust ((1 frozen crust, or 1/2 recipe for double pie crust))
  • 1/2 lb thin strips of bacon ( chopped into 1/2 inch pieces)
  • 1/2 yellow onion ( diced)
  • 1 cup shredded cheese ((I used sharp white cheddar, but gruyere is classic))
  • 1 3/4 cup half and half ((or equal parts whole milk and heavy cream))
  • 4 eggs (large)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper (finely ground )
  • 1/4 tsp smoked paprika
  • 1/8 tsp ground nutmeg
  • 1 egg white

Directions

  1. 1

    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*. 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.

  2. 2

    If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, 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.

  3. 3

    While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.

  4. 4

    Bake the quiche Lorraine in a preheated 350˚F oven for about 50 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. Cool slightly before serving and garnish with parsley if desired.