Quiche Lorraine Recipe
This Quiche Lorraine Recipe is a delicious savory egg & bacon tart cooked in a homemade pie crust & baked for the perfect brunch recipe.
Ingredients
- 1 pie crust
- ½ thinly sliced sweet onion
- 6 strips, chopped bacon
- 1 cup shredded Comté cheese
- 6 large eggs
- 1 ½ cups heavy whipping cream
- coarse+ salt and pepper to taste
Instructions
- Preheat the oven to 400°.
- Transfer the pie dough to a clean surface dusted with flour, roll out the dough, and form it in a 10” tart pan. Remove any access.
- Place a parchment paper round or foil into the center of the tart pan on the dough and pour on 2 cups of dried beans. Par bake in the oven for 10 minutes. Remove the parchment paper and beans, and set it to the side to cool slightly.
- Turn the heat down to 375°.
- Add the bacon to a cast iron, stainless steel, or non-stick skillet and cook over medium heat until it becomes crispy and brown, which takes about 6 to 8 minutes. Remove the bacon lardons and set them aside.
- Add the onions to the pan with the rendered bacon fat and saute on medium heat for 4 to 6 minutes or until lightly browned. Set them to the side.
- Whisk the eggs until smooth, then whisk in the onions, bacon, cheese, cream, salt, and pepper until combined in a large bowl.
- Pour the mixture into the prebaked par crust and spread out the ingredients in the pie crust.
- Bake at 375° on a rack in the middle of the oven for 25 to 30 minutes or until lightly browned and firm on top and cooked throughout.
- Cool for 15 minutes, slice, and serve.
Notes
Make-Ahead: Par-bake the crust, make your egg filling, and chill them separately until the day of your event. It will hold for 2 days. For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions, and you are ready to go.
How to Store: You can store it in the refrigerator for up to 4 days, covered in plastic wrap or an airtight container. Quiche does not freeze well and is not recommended because so much moisture will be lost in the thawing and re-cooking process.
How to Reheat: When reheating it, place your desired portion onto a pan, cover it with foil, and bake it at 350° for 5- 6 minutes or until warm. You do not want to overcook the eggs.
You can use a pre-made store-bought crust if need be.
Feel free to use any cheese you'd like in this.
I used this 10-inch tart pan.
Par baking is when you pre-cook the crust because the total cooking time of the recipe is short, and there won’t be enough time to cook the crust fully.
Nutrition
Calories: 435kcalCarbohydrates: 21gProtein: 15gFat: 32gSaturated Fat: 17gCholesterol: 215mgSodium: 231mgPotassium: 175mgFiber: 1gSugar: 1gVitamin A: 1006IUVitamin C: 1mgCalcium: 222mgIron: 2mg