A Classic French Dish, Quiche Lorraine Has Gained Worldwide Popularity Due to Its Delectable Flavor Combination and Versatility. This Savory Pastry Dish Is a Crowd-Pleaser, Whether You’re Planning a Brunch, a Picnic, or a Cozy Dinner. In this Article, We’ll Explore the Key Ingredients That Make Up This Tasty Quiche and Walk You Through Creating Your Culinary Masterpiece.
What Is The Quiche Lorraine?
Before we discuss the ingredients, let’s define Quiche Lorraine. It is a Lorraine-based savory pie. Traditionally, it consists of a flaky pastry crust filled with an egg, cream, and bacon mixture. Over the Years, Various Adaptations Have Emerged, but the Classic Recipe Remains a Timeless Favorite.
Quiche Lorraine
The French Quiche Lorraine is a Classic Dish. Within Eggs and Cream, Bacon, Swiss Cheese, and Onions Combine in Harmony. A Delectable Snack for Breakfast, Brunch, Lunch, or Dinner!
Time Required For Cooking
- Rep Time:15 Mins
- Chilling Time: 30 Mins
- Total Time: 115 Mins
Ingredients
- 1 Recipe Pie Dough or 1 Deep-Dish Frozen Crust
- 1/2 kilogram (225g). You can use as much or as little bacon as you like.
- 235 milliliters (1 cup) Milk
- 118 milliliters correspond to a half-cup Dense Cream
- 3 Giant Eggs
- 1/2 Teaspoon Kosher Sea Salt.
- 1/2 teaspoon or less freshly ground black pepper
- 1/8 teaspoon Nutmeg Powder
- 1 Cup Gruyere or Other Grated Cheese (Cheddar Works, Too)
- One generous teaspoon of chopped chives
Method
Here is the method of cooking Quiche Lorraine
Prepare the Dough:
Roll the dough into a 12-inch round if you make your pie crust. Press the dough into the corners of a 10-by-1-by-1.5-inch tart pan. If you don’t have a tart pan, you can substitute a pie dish of a similar size.
Utilize a Rolling Pin to Roll Across the Tart Pan’s Surface to Neatly Trim the Excess Dough from the Edges.
Freeze for a minimum of 30 minutes before blind baking.
Prebake the Frozen Crust:
Prebake the frozen pie crust, also known as “blind” baking. Follow the instructions on the package for prebaking a frozen crust purchased from a store.
Set the oven to 350°F to bake a fresh crust ahead of time. Use aluminum foil to cover the frozen pie crust. Let the crust hang over the edges of the tart or pie pan by a few inches.
Fill the Tart Pan with Pie Weights, Including Dry Beans, Sugar, or Rice.
If you use a pan with a bottom that can be removed, put a baking sheet with a lid in the oven to catch any overflow.
Forty minutes of baking time are required. Then remove from oven, remove pie weights and foil (easiest to do by lifting foil by the edges), and set aside.
Cook the Bacon:
Set a large skillet over medium heat. Arrange bacon strips in a single layer on the bottom of the pan (you may need to do this in batches or with two pans).
Cook the bacon slowly, turning the strips over occasionally until they are evenly browned, and most of the Fat has rendered.
Put bacon strips on a paper towel to remove the extra grease. Pour the Fat out of the pan into a jar to use later (don’t pour it down the drain unless you want to clog the pipes), or wait until it solidifies and throw it away.
Crosswise, dice the bacon into 1/4- to 1/2-inch cubes.
Preheat the Oven:
After cooking the bacon, preheat the oven to 350 degrees Fahrenheit.
Prepare the Filling:
In a large bowl, whisk the eggs. Stir in Additional Nutmeg, Salt, Black Pepper, and Chives. This keeps the texture of the quiche light and airy.
Put Filling in Prebaked Crust:
Arrange the bacon and cheese on the bottom of the prebaked pie crust.
Again, whisk the egg-milk mixture vigorously for a few seconds, then carefully pour it into the pie crust.
You want the cheese and bacon to be floating in the mixture, so you may need to mix it gently. You also wish for the chives to float to the surface to be evenly distributed on top, so move them with a spoon until you’re satisfied.
Bake:
Place the Quiche in a preheated oven for 30 to 40 minutes. (If using a pan with a removable bottom, use a baking sheet with a rim.)
After 30 minutes, test the doneness of the Quiche by gently jiggling it. It Should Still Contain Slight Playfulness. (It will solidify entirely as it cools.) On a Wire Rack, the items are cooled.
You can eat a quiche at room temperature, cold (it will keep in the fridge for a few days), or slowly reheat it at 200 degrees Fahrenheit.
Tips For Cooking Quiche Lorraine
Tip 1: Quiche is simply an unsweetened custard pie from France’s Lorraine region. This Quiche Lorraine Recipe Is Traditionally Filled with Bacon and Gruyère (Swiss-style) Cheese, but You Can Easily Customize It.
Tip 2: In this recipe for Quiche Lorraine, the crust is partially baked at a higher temperature, which makes it crispier. After the custard filling is added, the crust is finished cooking at a lower temperature, which makes it soft.
Tip 3: No Time for Making Your Crust? This simple Quiche Lorraine recipe can be made even more quickly. Consider Betty Crocker TM Pie Crust Mix or a Refrigerated Ready-to-Use Pie Crust.
Tip 4: In the seafood pie, you can replace the bacon with 1 cup of chopped cooked crabmeat, cooked bay shrimp, or smoked salmon. Add 1/2 teaspoon of salt and 1/3 cup of finely chopped green onions.
Tip 5: Replace the bacon with 1 (9-ounce) box of frozen chopped spinach thawed and squeezed dry in a clean kitchen towel. Toss with cheese and onions.
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