Quiche Lorraine

I am guilty of making some dishes for parties because I need an excuse to have the leftovers around, and quiche is most certainly one of those dishes. Its creamy, salty custard and crumbly crust make it the perfect comfort food, so sometimes it’s ok to just make it for yourself! It really is great party food too, since it can be served at room temperature or just a few moments out of the oven. 

 


Quiche Lorraine
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Recipe type: Entree, Breakfast, Brunch
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
Recipe adapted from Quiche Lorraine recipe from America's Test Kitchen
Ingredients
  • 1 9-inch pie shell, I use Pillsbury refrigerated pie crusts for this recipe, the type you can unroll
  • 4 slices bacon, medium chopped
  • 1 onion, medium chopped
  • 5 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme leaves, pulled from stems
  • ½ teaspoon pepper
  • pinch of Kosher salt
  • 1 cup Gruyere cheese (or extra sharp cheddar, if you prefer), shredded
  • Special equipment: 4-cup measuring cup or large mixing bowl with pour spout
Instructions
  1. Partially bake the pie shell. Preheat oven to 375F. Roll the dough onto your pie dish, press gently into place, pinch the edges and bake for 12 minutes.
  2. While the pie shell is baking, place the bacon in a cold saute pan and place over medium heat. Cook the bacon until fat is rendered out and bacon is crisp, about 8 minutes. Remove to a paper towel-lined plate.
  3. Pour almost all of the bacon fat out of the saute pan and return to the heat. Add the chopped onion and saute about 5 minutes, until lightly browned. Remove from heat.
  4. In a 4-cup measuring cup or a large mixing bowl with a pour spout, whisk together the eggs, milk, cream, thyme, salt and pepper.
  5. Now, the pie shell should be partially baked. Time to work fast. Reduce oven heat to 350F. Open the oven, partially slide out the pie shell on the oven rack, and add the ingredients. Sprinkle the bacon and the cheese first, then pour over the egg/milk mixture until it reaches about half an inch from the top. You may have a little extra egg mixture, but don't overfill the crust.
  6. Slide the quiche all the way into the oven and bake for 40 minutes or until the center looks set but still soft when you wiggle it. Serve warm or at room temperature and enjoy!
  7. For variations on this recipe, you can use your favorite sausage instead of bacon and small diced Yukon gold potatoes, or just the potatoes and cheese. I saute the potatoes until nice and tender with a little olive oil and do the same process as above.

 

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