Description
Learn how to master the art of making the perfect quiche lorraine.
Ingredients
Scale
- 1 9-inch deep dish pie crust
- 6 oz thick cut bacon, cut crosswise into bite-sized pieces
- 1 small yellow onion or large shallot, finely diced
- 4 eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- 1.5 cups shredded Gruyere
Instructions
- Preheat oven to 400°F
- Place crust (in foil pie plate) onto a rimmed baking sheet and defrost on countertop for 10 minutes.
- Prick crust all over the bottom and sides with a fork.
- Bake crust for 10 minutes, then let cool for 10 minutes.
- Reduce oven temperature to 325°F.
- While crust bakes, set a medium-sized frying pan over medium heat. Add bacon and cook, stirring frequently, until browned and crisped to your liking.
- Remove bacon from pan and drain on paper towels.
- Pour off all but about one tablespoon bacon fat from pan and replace pan over medium heat.
- Add onion and cook, stirring occasionally, until softened, about five minutes.
- In a medium mixing bowl, beat eggs well with a fork.
- Add cream, milk, salt, pepper, nutmeg, and cayenne, and mix until well-combined.
- Gently spread onion, bacon, and cheese evenly over bottom of crust.
- Open oven and pull out rack enough to set the partially filled crust (still on rimmed baking sheet) onto the rack.
- Carefully pour the egg mixture into the crust. It will be very full. Gently slide rack back into place.
- Bake until filling is just set and still ever so slightly jiggly (but not sloshy) in the center, 45-60 minutes. The center will firm up as it cools, and pulling the quiche out at this stage will prevent it from getting tough.
- Let cool for at least 10 minutes before serving, preferably longer. Quiche is even better the next day.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appeitzer, Main Course
- Cuisine: French