This quiche is delicious and easy as pie – even if quiche is technically a tart!
Today, we consider quiche Lorraine to be a quintessentially French delicacy! Hell, it hails from the Lorraine region of France! Why wouldn’t it be French? Well, as always, there’s a little bit more to it than that.
The word “quiche” actually derives from the German word “kuchen” meaning “cake”, which is odd for a French dish, no? Well, that’s because at the estimated time of the invention of the quiche Lorraine, the Lorraine region of France was under German rule! Since then, the region has fallen under French control and, as a result, the dish has been culturally grandfathered into French cuisine and colloquialism – now we serve quiche Lorraine in the French section of EPCOT and at French bakeries across the nation!
Regardless of its true origin, quiche Lorraine is still delicious and that’s a truth held by FoodFaithFitness’s recipe for fantastic quiche Lorraine! Take a taste of the tantalizing combination of savory bacon, bright red onion, and decadent egg all on top of a flakey pie crust perfect for any tart, even an egg tart!
Is Quiche Lorraine Healthy?
Our Quiche Lorraine has all the protein of 8 oz of bacon and 4 large eggs, not to mention the protein found in heavy cream and gruyere! However, quiche is a huge vegan no-no, meaning that if you want to serve up slices of egg tart goodness that’s cruelty free, we’ll have to make a couple substitutes! Vegan egg substitute is going to bear a lot of the load in a vegan version of this tart and vegan cheese will carry you a long way to converting this classic. For heavy cream, substitute with cashew cream and, as always, you’ll have to ensure that your frozen pie crust doesn’t contain eggs before loading up your ingredients.
Can I make my own pie crust?
The perfect pie crust can send even an average egg tart into superstardom, but pie crust can be intimidating to make from scratch. If you want to take our fabulous quiche Lorraine to the next level, you’ll need to make your own pie crust and, lucky for you, we’ve got the perfect easy flaky quiche crust!
Mix one egg with 2&1/2 tablespoons of ice water in one bowl and mix flour (about a cup and a half) with some salt (no more than half a teaspoon) in another. Incorporate 10 tablespoons of unsalted butter into the flour bowl using a food processor to ensure thorough mixing. Add your whisked cold egg to the processor and pulse until a dough forms!
You’ll lay that dough on a floured surface and roll out to the size of your pie dish and only as thin as you’re willing! Press your dough into your pie tin and refrigerate before filling and baking for the ultimate flaky quiche crust!
INGREDIENTS
One 9-inch deep-dish frozen pie crust
8 oz thick-cut bacon, diced
1/2 cup chopped shallots
4 large eggs
1 1/4 cups heavy cream
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Pinch of ground nutmeg
4 oz Gruyère cheese, finely shredded
INSTRUCTIONS
Prepare Crust
Preheat and blind bake the pie crust until it’s golden, then let the oven cool down for the next steps.
Cook Bacon
Crisp up the bacon to perfection and soften the shallots in the bacon’s essence.
Mix Custard
Whisk the eggs and cream together with spices for a smooth, flavorful custard.
Assemble Quiche
Layer the ingredients into the crust and pour the custard over for a perfect blend.
Bake
Cook the quiche until the custard is set and the top is lightly golden, then get ready to serve.
Serve
Cut into this savory delight and enjoy the rich flavors of a classic French quiche.
Devour!
FAQs & Tips
How to Make Ahead and Store?
Quiche is the perfect dish to refrigerate after cooking! Just saran the top of your pie dish and store flat on a shelf in your fridge until you’re ready to cut a slice to heat and eat! You can microwave that slice (covered by a wet towel to ensure you don’t dry out your quiche) or take the whole Lorraine and pop it in the oven for a spell to cut and serve hot!
Can I add some greens to my quiche lorraine?
Quiche Lorraine is technically defined by it’s inclusion of bacon and shallots, but that doesn’t mean you can’t add some spinach to it and get a delicious (and healthy) addition!
How do I know when my quiche is done?
When the top of your quiche is lightly golden and the crust easily separates from the edges of the pan, you know you’ve got a perfectly cooked quiche Lorraine! Too little time in the oven and you’ll still have liquid filling! Too long and you’ll have a burned pie!
Serving Suggestions
Egg tarts like quiche Lorraine go perfectly with acidic and astringent flavors to cut the fatty, savory goodness in the bacon and eggs! Compliment your savory pie with the creamy flavors of broccoli salad or contrast it with the bite of air fried peppers! If you’re searching for a decadent drink to down with your quiche Lorraine, go for something like the citric bite of a Caipirinha or the mellow brunch flavors of a mimosa!
Recipe
Quiche Lorraine
Prep: 15 minutesminutes
Cook: 1 hourhour
Total: 1 hourhour15 minutesminutes
Ingredients
One 9-inch deep-dish frozen pie crust
8ozthick-cut bacondiced
1/2cupchopped shallots
4large eggs
1 1/4cupsheavy cream
1/4teaspoonsalt
1/8teaspooncayenne pepper
Pinchof ground nutmeg
4ozGruyère cheesefinely shredded
Instructions
Preheat the oven to 400°F and position a rack in the middle. Thaw the pie crust slightly and prick it with a fork. Blind bake on a sheet until golden, about 10-15 minutes, then reduce oven temperature to 325°F.
Cook the bacon in a pan until crisp, then transfer to a paper towel. Sauté the shallots in the remaining bacon fat until soft and translucent.
Whisk together eggs, heavy cream, salt, cayenne pepper, and nutmeg in a bowl.
Layer the shallots, half the bacon, Gruyère cheese, and remaining bacon in the crust. Pour the egg mixture over the top.
Bake the quiche at 325°F for 45-50 minutes until the custard sets. Serve hot or warm.
