Quiche Lorraine is one of my favorite quiches. The combination of bacon, cheese, and onion is simple and delicious.
Quiche – Wonderful Quiche
Don’t be afraid of making quiche. It’s good, both hot and cold. Quiche is very simple to make. You can use storebought pie dough, eggs, milk, cream, cheese, and whatever else you want to put in it. It’s ready in under an hour—with prep! So, you can serve it for a weeknight dinner with a nice salad and take the rest for lunch the next day. There is no need to reheat, but it must be refrigerated.
The Month of French
I decided to start the Month of French in April because the phrase “April in Paris” denotes a song and a movie of the same name. I thought about having the month in July for Bastille Day, but I thought this would be better. I’ll probably have something appropriate for Bastille Day.
Quiche is best baked and presented in a quiche pan. I have one like the one shown in the equipment section down below.
Quiche is basically a non-sweetened custard with things in it. Those things can be almost anything you want: vegetables, cheese, meats, poultry, or fish. It’s a great way to use up bits of leftovers you have sitting in your refrigerator.
Make quiche if you have leftover cream and don’t know what to do with it. The same goes for leftover half and half; use it to make quiche. The ratio for cream and milk is 1:1, essentially, half and half.
Tabasco adds a little flavor to the custard but is not spicy. If you are allergic, leave it out. If you are really in a hurry, you can use precooked bacon. Try not to use pre-shredded cheese because it has ingredients to keep it separate, which could affect the taste or texture of the quiche. If you don’t like swiss cheese, by all means, use jack or cheddar instead.
Email Me the Recipe
Quiche Lorraine
Equipment
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Ingredients
- Pastry for a one-crust nine-inch pie
For the Quiche Filling
- 4 strips bacon
- ¼ cup green onion, sliced
- 1 cup Swiss cheese, grated
- ¼ cup Parmesan cheese, grated
- 4 Eggs
- 1 cups heavy cream
- 1 cup Milk
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper, freshly ground
- ⅛ teaspoon Tabasco, or to taste
- ⅛ teaspoon Worcestershire sauce
Instructions
Blind Baking the Crust
- Preheat the oven to 400 degrees.
- Line a nine-inch pie plate or quiche pan with the pastry.
- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
- Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
Prepare the bacon
- While the crust is baking, prepare the bacon. To make this super simple to make, put the slices of bacon in a microwave bacon cooker, and cook for 2-3 minutes in the microwave. When the bacon has cooled enough to handle, cut it into 1/4 inch pieces. Set aside.
- If you don’t want to use the microwave, then cut the bacon into 1/2 inch pieces and cook it on the stove top until crisp. Drain on paper towel and set aside.
Make the Custard
- In a large bowl, put the four eggs, milk and cream together. Add the nutmeg, salt, pepper, Worcestershire, and Tabasco to taste. Mix thoroughly with a wire whisk. Add the cheese, bacon and green onions and mix that all together as well.
- Have ready a baking sheet. Put the prepared pie shell in its pan on the sheet. Quiches occasionally boil over so this is a good way to keep your oven clean.
- Carefully pour the mixture into the shell, stirring it a bit to make sure the contents are distributed nicely – you don’t want all the bacon on one side, right?
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
