Creamy Quiche Lorraine Recipe
Quiche Lorraine is a classic French dish that combines a rich, creamy filling with the savory flavors of bacon, sautéed onions, and nutty Gruyère cheese. This recipe offers a quick and almost effortless way to enjoy this delicious quiche by starting with a ready-made frozen pie crust. Perfect for breakfast, brunch, or even dinner, this Quiche Lorraine will be a hit at any meal.
Ingredients
- 1 9-inch frozen pie crust
- 1/4 lb. hickory smoked thick-cut bacon
- 1 small onion, finely chopped
- 5 large eggs
- 1 cup heavy cream
- 3/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/4 cup shredded Gruyère cheese
- 1 tablespoon fresh chopped parsley or chives
Instructions
Pre-baking the Pie Crust
- Preheat Oven and Prepare Crust: Follow the package directions for pre-baking the pie crust. Once baked, cool on a wire rack.
Cooking the Bacon
- Bake the Bacon: Line an old baking sheet with bacon and cook at 375°F for 15 minutes, turning halfway through. Reserve 1 1/2 tablespoons of bacon grease. Remove the bacon to paper towels to drain. Once cooled, coarsely chop the bacon.
Preparing the Filling
- Sauté the Onions: Reduce oven to 350°F. Pour the reserved bacon grease into a small skillet and cook the onions until they are soft and slightly browned, about 5-7 minutes.
- Mix the Filling: In a large bowl, whisk together the eggs, heavy cream, milk, kosher salt, black pepper, and ground nutmeg. Stir in the cooked onions, 1 cup of shredded Gruyère cheese, and the chopped bacon.
Assembling and Baking the Quiche
- Assemble the Quiche: Pour the filling into the cooled, pre-baked pie crust. Top with the remaining shredded Gruyère cheese and sprinkle with chopped parsley or chives.
- Bake: Bake the quiche in the preheated oven at 350°F for about 35-40 minutes, or until it is lightly browned. The quiche is done when it is slightly wiggly in the middle but the edges are set. The middle will finish setting when removed from the oven.
- Cool and Serve: Cool the quiche for 1 hour before slicing. Serve warm or at room temperature.
Tips for the Perfect Quiche Lorraine
- Half and Half Substitute: An equal amount of half and half can be substituted for the heavy cream and milk.
- Baking Sheet Tip: It is helpful to bake the quiche on a rimmed baking sheet to avoid spills while transferring it to the oven.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: Can I use a different type of cheese in Quiche Lorraine?
A: Yes, you can substitute Gruyère cheese with Swiss cheese or Emmental cheese for a slightly different flavor.
Q: Can I add other ingredients to the quiche?
A: Absolutely! Quiche Lorraine can be customized with additional ingredients such as spinach, mushrooms, or ham.
Q: How do I know when the quiche is done?
A: The quiche is done when the edges are set and the center is slightly wiggly. It will continue to set as it cools.
Q: Can I freeze Quiche Lorraine?
A: Yes, you can freeze the quiche either before or after baking. If freezing before baking, assemble the quiche and wrap it tightly in plastic wrap and foil. If freezing after baking, cool completely, then wrap and freeze. To reheat, thaw in the refrigerator and bake until heated through.
Q: Can I make Quiche Lorraine ahead of time?
A: Yes, Quiche Lorraine can be made a day ahead. Prepare and bake the quiche, then cool and refrigerate. Reheat in a 350°F oven until warmed through before serving.
Conclusion
This creamy Quiche Lorraine, with its crisp bacon, sautéed onions, and slightly salty nutty Gruyère cheese, is a flavorful and easy-to-make dish that can be enjoyed for any meal of the day. By using a ready-made frozen pie crust, you can save time without sacrificing taste. Follow these detailed instructions and tips for a delicious quiche that will impress your family and friends.