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Quiche Lorraine is a beloved French dish that has gained worldwide popularity for its rich, savory flavor and versatility. Originating from the Lorraine region of France, this classic quiche is known for its creamy custard filling, crispy bacon, and buttery, flaky crust. Whether served for breakfast, brunch, lunch, or dinner, Quiche Lorraine is a timeless recipe that never fails to impress. In this blog post, we’ll dive into the details of making the perfect Quiche Lorraine, from selecting the right ingredients to mastering the art of the crust. With step-by-step instructions, tips, and variations, you’ll be well on your way to creating a delicious quiche that will become a staple in your recipe collection.
Originally, Quiche Lorraine was a simple dish made with bread dough, eggs, and cream, with the addition of bacon coming later. Over time, the recipe evolved, and the bread dough was replaced by the flaky pastry crust we know today. Quiche Lorraine gained widespread popularity in France during the 19th century and later became a favorite in many countries, particularly in the United States, where variations of the dish have proliferated.
The traditional Quiche Lorraine contains no cheese, though many modern versions include Gruyère or Emmental for added richness. It’s a versatile dish, often enjoyed for breakfast, brunch, or lunch, and served either hot or cold.
Quiche Lorraine
Quiche Lorraine is a savory pie made with a rich, creamy filling of eggs, cream, and cheese, mixed with crispy bacon or lardons, all encased in a buttery, flaky pastry crust. This dish is the epitome of French comfort food, offering a delightful combination of textures and flavors. The creamy custard contrasts beautifully with the crispy crust, while the smoky bacon adds depth and richness to the dish. Traditionally, Quiche Lorraine is served warm, but it can also be enjoyed at room temperature or cold, making it a versatile option for any meal.
Tools and Equipment
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Baking weights or dry beans
- Whisk
- Knife
- Frying pan
- Oven
Ingredients
For the Pastry Crust:
For the Filling:
Step-by-Step Instructions
- In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 2-4 tablespoons of ice water to the flour mixture, one tablespoon at a time, mixing until the dough begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches (30 cm) in diameter. Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough, leaving a slight overhang.
- Line the pastry with parchment paper and fill with baking weights or dry beans. Bake the crust in the preheated oven for 15 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and let it cool slightly.
- In a frying pan over medium heat, cook the bacon or lardons until crispy. If using onions, add them to the pan and sauté until soft. Remove from the heat and set aside to cool.
- In a mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the grated Gruyère cheese, cooked bacon, salt, pepper, and a pinch of nutmeg.
- Pour the filling mixture into the pre-baked crust, spreading it evenly. Place the quiche in the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
- Allow the quiche to cool for 10-15 minutes before slicing and serving.
Servings 8
- Amount Per Serving
- Calories 478.03kcal
- % Daily Value *
- Total Fat 39.76g62%
- Saturated Fat 21.99g110%
- Trans Fat 0.49g
- Cholesterol 173.53mg58%
- Sodium 504.34mg22%
- Potassium 159.86mg5%
- Total Carbohydrate 17.11g6%
- Dietary Fiber 0.55g3%
- Sugars 2.2g
- Protein 13.34g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.
Note
Tips and Variations:
- Vegetarian Version: Replace the bacon with sautéed mushrooms, spinach, or leeks for a vegetarian quiche.
- Cheese Variations: Try different cheeses like cheddar, fontina, or goat cheese for a unique flavor twist.
- Add Veggies: Incorporate other vegetables such as zucchini, bell peppers, or asparagus for added nutrition and color.
- Make-Ahead: Quiche Lorraine can be made ahead of time and reheated in the oven. It also freezes well, making it a great option for meal prep.
Serving Suggestions:
- With Salad: Serve Quiche Lorraine with a fresh green salad tossed in a light vinaigrette for a balanced meal.
- As Part of a Brunch Spread: Pair the quiche with fresh fruit, pastries, and mimosas for a delightful brunch.
- With Soup: A bowl of warm soup, such as tomato bisque or French onion, complements the rich flavors of the quiche.
Allergen Information:
- Dairy: Contains cream and possibly cheese, which can be an issue for those with lactose intolerance or dairy allergies. A dairy-free version can be made using plant-based cream and cheese alternatives.
- Eggs: The primary filling of Quiche Lorraine is made from eggs, so it is not suitable for those with egg allergies.
- Wheat/Gluten: The pastry crust contains wheat, making it unsuitable for those with gluten intolerance. A gluten-free crust can be used as a substitute.
Wine or Drink Pairing:
- White Wine: A crisp white wine like Chardonnay or Sauvignon Blanc complements the rich flavors of the quiche.
- Rosé: A dry rosé offers a light, refreshing balance to the savory richness of the dish.
- Sparkling Water: For a non-alcoholic option, sparkling water with a slice of lemon provides a refreshing contrast.
Storage and Leftovers:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
- Freezing: Quiche Lorraine freezes well. Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Avoid microwaving if you want to retain a crisp crust.
