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Quiche Lorraine recipe | NoBiggie.net
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Quiche Lorraine
Prep Time
30 mins
Cook Time
50 mins
 

A savory egg custard with caramelized onions and bacon in a flaky crust. Quiche Lorraine is impressive and so delicious.

Course: Main dish
Cuisine: French
Keyword: Eggs
Author: Kami | NoBiggie.net
Ingredients
  • 1 pie crust (see link above for our recipe or use pre-made)
  • 1/2 pound bacon cut into 1/2 inch pieces
  • 1/2 yellow onion diced
  • 1 cup Gruyere cheese shredded (or sharp white cheddar)
  • 2 cups half and half
  • 4 large eggs
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1 egg white for brushing inside of pie crust
Instructions
Baking the crust:

  1. Follow instructions for making our pie crust dough then roll out the dough to 12" round on a lightly floured surface (this can also be done between two pieces of parchment paper).

  2. Press the pastry dough into the pan with your fingers to mold to the pan.

  3. Transfer the dough to the tart pan. Place pan with pie dough into the freezer. Freeze for about 30 minutes, while the oven preheats to 350˚F with the oven rack set to the middle position. If using a tart pan with a removable bottom, place it on a rimmed baking sheet.

  4. Add pie weights (rice and dry beans work great too) onto the top of the parchment paper inside the pie crust, bake at 350˚F for about 35-40 minutes or until the tart is mostly baked through and becomes a light golden color.

  5. Remove from the oven, carefully remove the pie weights and parchment paper. Brush the inside of the baked crust with a whisked egg white - this will prevent the crust from becoming soggy from the egg filling.

Making the egg filling:

  1. While the pie crust is baking, warm up a large skillet to medium heat and add the chopped bacon. Cook, stirring often until the fat is rendered and the bacon becomes crisp. Remove the cooked bacon to a plate lined with a paper towel to absorb excess grease. Add the diced onions to the bacon fat and cook stirring often until the onions cook and become translucent. Remove the cooked onions with a slotted spoon to a separate dish.

  2. In a large bowl whisk together the 4 eggs, the half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika and 1/4 tsp of nutmeg and whisk together for about a few minutes to add a little air into the custard. Stir in the cheese, cooked bacon and cooked onion. Pour the egg filling into the pre-baked crust.

Baking the Quiche Lorraine:

  1. Bake the quiche Lorraine in the 350 F preheated oven for about 50 minutes, or until a knife inserted into the middle comes out clean. The center will jiggle slightly. The quiche will continue cooking after it is out of the oven. Cool slightly before serving and garnish with chopped parsley (if desired). Quiche can be served warm or at room temperature.

Recipe Notes

You can use an 8" x 1 3/4" tart pan with a removable bottom, or an 8" inch round pie pan.