Quiche Lorraine Recipe

Quiche Lorraine is a quintessential French dish that has gained popularity worldwide for its rich, savory flavor and versatile nature. Originating from the Lorraine region of France, this delectable pie combines a buttery, flaky crust with a creamy custard filling, usually featuring crispy bacon, cheese, and sometimes onions. Perfect for breakfast, brunch, lunch, or dinner, Quiche Lorraine is a timeless classic that can be enjoyed hot or cold. Here’s a detailed look at how to create this delicious dish at home.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
• 4-5 tablespoons ice water

For the Filling:

• 6 slices of thick-cut bacon
• 1 cup grated Gruyère cheese
• 1 medium onion, finely chopped (optional)
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Instructions:

Step 1: Preparing the Crust

1. Mix the Dry Ingredients: In a large bowl, combine the flour and salt. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
2. Add Water: Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough just comes together.
3. 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.

Step 2: Preparing the Filling

1. Cook the Bacon: In a large skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. If using onions, cook them in the bacon fat until softened, about 5 minutes.
2. Grate the Cheese: Grate the Gruyère cheese and set it aside.

Step 3: Assembling the Quiche

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Roll Out the Dough: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom with a fork.
3. Blind Bake: 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 bake for another 5 minutes until the crust is lightly golden.

Step 4: Making the Custard

1. Whisk the Eggs and Cream: In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.

Step 5: Filling the Quiche

1. Layer the Ingredients: Spread the cooked bacon (and onions, if using) evenly over the bottom of the crust. Sprinkle the grated Gruyère cheese on top.
2. Add the Custard: Pour the egg and cream mixture over the bacon and cheese.

Step 6: Baking the Quiche

1. Bake: Place the quiche in the oven and bake for 30-35 minutes, or until the filling is set and the top is lightly browned.
2. Cool and Serve: Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.

Tips for the Perfect Quiche Lorraine:

• Use Cold Ingredients: Ensure the butter and water for the crust are very cold to achieve a flaky texture.
• Blind Baking: Blind baking the crust prevents it from becoming soggy once the filling is added.
• Quality Cheese: Use a high-quality Gruyère cheese for the best flavor.
• Custard Consistency: The ratio of eggs to cream is crucial for a silky custard. Stick to the proportions for the best result.

Quiche Lorraine is a delightful dish that combines simplicity with gourmet flair. Whether you are hosting a brunch or looking for a comforting meal, this recipe is sure to impress. Enjoy the harmonious blend of crispy bacon, rich Gruyère cheese, and a creamy custard encased in a buttery crust. Bon appétit!