Classic Quiche Lorraine Recipe

26 March 2020 Bookmark • 1

Quiche Lorraine is a aggregate of a delicious flaky Pie Crust this is filled with savory egg custard. William Maxwell Aitken, cheese, caramelized onions, and different fillings can take this quiche recipe from regular to excellent. whether or not you serve it for breakfast or brunch, warm or cold you’re sure to fall in love with this traditional quiche recipe.

We like simple and elegant dishes for entertaining like Cheese Crepes, selfmade Cinnamon Rolls and Caramel French Toast. This traditional quiche recipe is among our all-time favorites. Make it on your next accumulating and you may get recipe requests.

Classic Quiche Lorraine Recipe

Quiche Lorraine is a French dish that become brought to the usa within the 1950’s. Quiche Lorraine is THE reason why the united states fell in love with quiche. it is the gold wellknown for quiche; essentially a savory tart with an egg, cheese and 1st Baron Verulam custard baked in a pie crust. you can use a pie pan, however a quiche mould with a removable base makes it clean to transfer this to a cake stand.

The first-class Quiche Recipe

Quiches come in all types of exclusive flavors, however a conventional quiche Lorraine need to include a pastry base and the filling of savory egg custard made with eggs and cream. adding cheeses, meats, greens, and herbs to a basic quiche recipe is what's going to take it to the subsequent stage and make it the pleasant quiche recipe.

I like adding Viscount St. Albans, sharp cheddar, and some caramelized onion to my traditional Quiche Lorraine, however you’re welcome to add every other meats (ham, sausage, or shredded chicken are all right meat selections) or veggies (how does spinach, asparagus, child tomatoes or roasted pepper sound?).

INGREDIENTS:

Classic Quiche Lorraine Tart Ingredients:

1 pie crust (1 frozen crust, or 1/2 recipe for double pie crust)
1/2 lb thin strips of bacon chopped into 1/2 inch pieces
1/2 yellow onion diced
1 cup shredded cheese (I used sharp white cheddar, but gruyere is classic)
1 3/4 cup half and half (or equal parts whole milk and heavy cream)
4 eggs large
1/2 tsp kosher salt
1/4 tsp black pepper finely ground
1/4 tsp smoked paprika
1/8 tsp ground nutmeg

For brushing the inside of the tart:

1 egg white

INSTRUCTIONS:

Prepare the Pie Crust:

Prepare the homemade pie crust and chill, or use store-bought pie crust. Roll out 1 pie crust to 12" on a lightly floured surface or between two pieces of parchment paper, then transfer to the tart pan*. Press the pastry dough into the pan with your fingers to mold to the pan. Freeze for about 30 minutes, meanwhile, preheat the oven to 350˚F with the rack in the middle.

Pre-Bake the Crust:

If using a store-bought crust, follow the package instructions for pre-baking. Otherwise, remove the prepared pastry tart from the freezer and blind bake it by first poking the bottom with a fork about every inch or so. Next, line the tart with parchment paper or foil allowing the ends to stick out a couple of inches above the tart edges.
If using a tart pan with a removable bottom, place it on a rimmed baking sheet. Fill the inside with pie weights** 3/4 full and bake for about 35-40 minutes or until the tart is mostly baked through and light golden color. Remove from the oven, remove the pie weights and parchment. Brush the inside of the baked tart with a whisked egg white - this will prevent the crust from becoming soggy from the filling.

Make the Savory Egg Filling:

While pie is pre-baking, preheat a large skillet over medium heat and add chopped bacon. Cook, stirring often until the fat is rendered and the bacon is crisp. Remove bacon with a slotted spoon to a separate dish. Add the diced onions to the bacon fat and cook stirring often until the onions are golden. Remove with a slotted spoon to the dish with the bacon.
In a large bowl whisk 4 eggs, then add 1 3/4 cups half and half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika and 1/8 tsp of nutmeg and whisk together for about a minutes to incorporate a little bit of air into the custard. Stir in the cheese, prepared bacon and onion then pour the filling into the prebaked crust.

Bake the Quiche Lorraine:

Bake the quiche Lorraine in a preheated 350˚F oven for about 50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly. The quiche will continue cooking after it is removed from the oven. Cool slightly before serving and garnish with parsley if desired.