Quiche Lorraine, the classic French savory pie, has long been a favorite among food enthusiasts worldwide. This delectable dish, with its creamy egg custard, smoky bacon, and nutty Gruyère cheese nestled in a flaky crust, is not only irresistibly delicious but also incredibly versatile.
Whether you’re in the mood for a satisfying breakfast, a light lunch, or a comforting dinner, Quiche Lorraine has got you covered.
A Dish Steeped in History
Hailing from the Lorraine region of France, Quiche Lorraine has a rich history dating back to the 16th century.(ref) The original recipe, which consisted of bread dough, smoked pork belly, eggs, and cream, was a simple yet hearty meal enjoyed by local villagers.
As time passed, the bread dough was replaced with a buttery pastry crust, elevating the humble pie to a new level of sophistication.The dish’s popularity spread beyond Lorraine’s borders, eventually becoming a staple in French cuisine.
During the Franco-Prussian War in 1870, many Lorraine residents fled to Paris and other French cities, bringing their beloved quiche recipe with them. This migration played a significant role in introducing Quiche Lorraine to a wider audience and solidifying its place in French culinary tradition.
The Perfect Quiche for Any Occasion
One of the greatest appeals of Quiche Lorraine is its adaptability to various meals and occasions. In France, it is often enjoyed for lunch or dinner, accompanied by a simple green salad and a crisp white wine.
The French typically eat quiches for lunch and dinner or as appetizers, but Americans have embraced it as a popular choice for breakfast and brunch gatherings.
The dish’s versatility extends beyond mealtime preferences. Quiche Lorraine’s crowd-pleasing nature makes it a go-to choice for casual family meals, elegant dinner parties, and even picnics or potlucks. Its ability to be served hot or at room temperature further adds to its convenience and adaptability.
Mastering the Art of Quiche Lorraine
Crafting the perfect Quiche Lorraine requires a delicate balance of ingredients and techniques. The key to a luxurious custard filling lies in using high-quality ingredients, such as heavy cream, eggs, and nutty Gruyère cheese. Smoky bacon adds depth and richness to the flavor profile, while a pinch of nutmeg provides a subtle, warm undertone.
To achieve a silky-smooth texture, it is essential to whisk the eggs, cream, and milk together vigorously until light and foamy. This step ensures that the custard is well-combined and will be set evenly during baking. Another crucial aspect is the pastry crust, which should be flaky, buttery, and sturdy enough to hold the rich filling.
Many chefs recommend blind-baking the crust before adding the filling to prevent a soggy bottom.
Quiche Lorraine
Ingredients
- Dough for single-crust deep-dish pie
- 1 package 12 ounces thick-sliced bacon strips, coarsely chopped
- 3 large sweet onions chopped
- 1 tbsp fresh thyme minced
- 1/2 tsp coarsely ground pepper
- 1/8 tsp ground nutmeg
- 1-1/2 cups Gruyere cheese shredded
- 1/2 cup Parmesan cheese grated
- 8 large eggs
- 2 cups 2% milk
- 1 cup heavy whipping cream
Instructions
- Roll out the dough on a lightly floured surface until it forms a 14-inch circle. Carefully transfer the dough to a 9-inch springform pan, pressing it firmly against the bottom and sides. Refrigerate the crust while you prepare the filling.
- Cook the bacon in a large skillet over medium heat until it becomes crisp, stirring occasionally. Use a slotted spoon to remove the bacon and drain it on paper towels. Reserve 1 tablespoon of the bacon drippings in the pan and discard the rest. Add the onions to the reserved drippings and cook over medium heat, stirring frequently, until they are caramelized, which should take about 20-25 minutes.
- Once the onions are caramelized, stir in the thyme, pepper, and nutmeg, then remove the pan from the heat. Allow the onion mixture to cool slightly before stirring in the cheese and reserved bacon. Spoon this filling into the chilled crust.
- Preheat your oven to 350°F. In a large bowl, whisk together the eggs, milk, and cream until well blended. Pour this mixture over the filling in the crust. Place the springform pan on a rimmed baking sheet to catch any potential spills.
- Bake the quiche on a lower oven rack for 75-85 minutes or until a knife inserted near the center comes out clean. Allow the quiche to cool on a wire rack for 15 minutes before running a knife around the inside of the pan to loosen the sides. Finally, remove the rim of the springform pan and serve the quiche warm or at room temperature.
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.