This QUICHE LORRAINE RECIPE is popular for good reason! It sure is delicious!
I often speak of how lucky I was to grow up in Windsor, Ontario. Back in the day, it was home to a little French bistro called La Cuisine. It was there where I got my first taste of classic French. They served coq au vin, gougère, bananes au Pernod, bouillabaisse, and the one dish that instantly became a favourite, Quiche Lorraine.
We all know I’m not a professionally trained chef, but perhaps like you, I’m an at-home-chef-wannabe! Thankfully, learning how to make quiche like this will make you feel like a pro. I sincerely hope this king of all quiche recipes comes close to what you would enjoy in France.
Here are some things we learned about a QUICHE LORRAINE RECIPE that will help with preparation:
BIG PICTURE
Carol and I were chatting about the photograph of the ingredients used to make traditional Quiche Lorraine. We couldn’t help but marvel at the simplicity of this famous recipe. Eggs, cheese, onion, premium dairy and a bit of meat baked in a flaky pastry crust. This glorious dish truly is the classic quiche recipe.
TASTY PASTRY
There’s no trick to the crust used in making quiche. Most short-crust pastry recipes will work fine. Head HERE for my go-to pastry dough recipe. Kindly take this one suggestion: once you’ve made your dough, allow it to sit in the refrigerator overnight. Doing so gives the gluten a chance to relax, preventing shrinkage. After all, who needs shrinkage? *wink*
EGGS & CHEESE
Extra-large organic eggs are called for in this recipe. Experts suggest having them at room temperature before you begin and we agree. This will give your quiche filling that desirable, light, silky texture.
While the creamy custard-like quality of the filling is created by those eggs mixed with cream and milk, the real magic of this QUICHE LORRAINE RECIPE is about the cheese. Adding grated Parmesan in with the sautéed onions, and cubes of Gruyère will impart a memorable flavour to this wondrous dish. Truly magnifique!
I’ll be the first to admit that I’ve made this quiche recipe this a fancy fluted French tart plate. Without a doubt, quiche looks lovely when made in one. My only issue; I find them a bit finicky. The way the bottoms pop out and sometimes leak – you don’t want to have incidents.
Truth be told, we find the results so much more pleasing when you make the recipe using a simple pie plate. Traditional pie plates still create an appetizing looking quiche but they’re also great if you’re making the quiche to take somewhere. I’ve added links for both at the bottom of this post.
How about serving this quiche with simple side dishes and accompaniments? Try it with our SIMPLE SALAD or a side of this HEALTHY FRUIT SALAD. Another options is this ROASTED ASPARAGUS. Looking for the ultimate add on? Serve it with HOLLANDAISE SAUCE!!! Trust us, a superior meal awaits.
This QUICHE LORRAINE RECIPE will forever hold a place of honour, whether we serve it for breakfast, brunch or lunch. Bon appétit!
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Quiche Lorraine Recipe
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Ingredients
1 disc pie dough
4 extra-large eggs, room temperature
1 cup 35% cream
1 cup whole milk
dash of grated nutmeg
pinch kosher salt
pinch of black pepper
6 rashers of bacon, sliced into ¼-inch pieces
1 medium sweet onion, finely chopped
1 cup Gruyère cheese, cubed
¼ cup Parmesan cheese, grated
Directions
Prepare pie shell: Prepare pie dough recipe and chill one disc in the fridge overnight.
Place pie dough onto a floured surface and roll into a 12-inch round. Transfer into a 9-inch pie plate. Crimp edges, then prick all over with a fork. Transfer to refrigerator and chill for 30 minutes.
Preheat oven to 400°F with the rack in the middle position. Line pie shell with foil, fitting it tight against the shell. Add pie weights, or about 2 cups of dry beans or rice, and bake for 15 minutes. Remove foil and weights and bake for an additional 10 minutes. Transfer pie plate to a wire rack to cool. Reduce oven temperature to 375°F.
Prepare the quiche filling: In a medium-sized bowl, whisk together eggs, cream, milk, nutmeg, salt and pepper. Set aside.
In a medium-sized skillet on medium-high heat, cook bacon until almost crispy. Transfer to a paper-towel lined plate. Drain off all but one tablespoon of bacon fat from the skillet, reduce heat to medium and return to the stovetop. Add the onions and cook until soft and translucent.
Assemble the quiche: Lightly chop the bacon and distribute it evenly along the bottom of the pie shell. Add the onion and Gruyère cheese in the same manner. Add the grated parmesan. Slowly pour the egg mixture into the shell.
Place the pie plate onto a baking sheet and transfer to the oven. Bake for 35 to 40 minutes, or until a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 45 minutes. Cut into wedges and serve with tossed or fresh fruit salad.
To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.
Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling.
Cheese: Add Swiss, Gruyère, feta, goat, Parmesan, cheddar, mozzarella, or jack cheese to a quiche. Whether you choose grated, crumbled, or shredded cheese, the ingredient will contribute salty flavor and a creamy texture to a standard quiche recipe.
Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.
A note on vegetables: For things like broccoli, cauliflower or winter squash, I suggest steaming or cooking them before adding them to the quiche to ensure they'll be fully cooked. For tomatoes, zucchini, spinach or any other quick-cooking vegetable, just use them fresh.
Quiche is traditionally served with a green salad and crusty French bread, but the sky is the limit when you start thinking of other options. Here are some ideas: A simple green salad such as arugula tossed with an olive oil and lemon vinaigrette.
Its borosilicate glass construction ensures even heat distribution for perfect cooking, whether you're making a fruit tart, a vegetable quiche or a chocolate tart. Quality Pyrex® is synonymous with durability and reliability. This glass pie pan resists scratches, keeping it looking new even after many uses.
Generally a fresh, characterful rosé pairs well with different types of quiche. A quiche Lorraine, with its creaminess and smokiness from the bacon lardons will require some acidity to cut through its richness. Sparkling wine, with fine buttery bubbles will be a good match for this elegant dish.
Originally, it was a savory pie consisting of an egg and cream custard with bacon or salmon. The French word for cake is "quiche," which might have influenced the name. The dish as we know it today originated in the Lorraine region of France in the 1800s. It consists of eggs and cream or milk in a pastry crust.
The Quiche Lorraine traces its roots back to the picturesque region of Lorraine in northeastern France. Historians believe that the dish has humble beginnings, originating as a simple and hearty meal prepared by farmers.
Standard quiches can consist of any kind of fillings you like: ham, veggies, sausages, you name it. But a quiche Lorraine must have (and only have) eggs, heavy cream, bacon, and Swiss cheese.
There's no right or wrong answer to this question, as quiches are great served hot or cold. Cold, they can make a fantastic light lunch on the go, are a popular dish at any buffet table and perfect for picnics.
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