Quiche lorraine
Ingredients
- 1 pie crust (frozen or homemade)
- ½ lb bacon, chopped into ½-inch pieces
- ½ yellow onion, diced
- 1 cup shredded cheese (gruyere or sharp cheddar)
- 1¾ cups half and half (or equal parts milk + cream)
- 4 large eggs
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- ⅛ tsp nutmeg
- 1 tbsp parsley or chives (optional, for garnish)
Utensils
- Tart pan with removable bottom
- Rimmed baking sheet
- Skillet
- Mixing bowl
- Whisk
Information
- Cost: $$$
- Prep & cook time: ~1 hour 30 minutes
- Yield: 6 servings (≈300 g each)
Preparation Method
- Pre-bake crust according to package or blind bake with weights at 350°F (175°C) for 35–40 minutes. Brush with egg white.
- Fry bacon until crisp, then remove. Sauté onion in bacon fat until golden.
- Whisk eggs, half and half, salt, pepper, paprika, and nutmeg. Stir in cheese, bacon, and onion.
- Pour filling into crust and bake at 350°F (175°C) for ~50 minutes until set.
- Rest 10–15 minutes before slicing. Garnish with parsley or chives.