🧀🥓 Classic Quiche Lorraine
🥧 Ingredients:
For the crust (or use 1 pre-made pie crust):
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup (1 stick) unsalted butter, cold and cubed
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3–4 tbsp ice water
For the filling:
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6 slices thick-cut bacon, diced
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1 small onion or shallot, finely chopped (optional but classic)
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1 cup shredded Gruyère or Swiss cheese
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3 large eggs
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1 1/4 cups heavy cream (or half-and-half for a lighter version)
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Salt and freshly ground black pepper
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Pinch of nutmeg (optional, but traditional)
🔪 Instructions:
1. Make the crust (if homemade):
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In a bowl, mix flour and salt.
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Cut in butter until mixture resembles coarse crumbs.
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Add ice water 1 tbsp at a time until dough holds together.
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Form into a disc, wrap in plastic, and chill for 30+ minutes.
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Roll out and fit into a 9-inch tart or pie pan. Chill again while prepping filling.
2. Blind-bake the crust:
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Preheat oven to 375°F (190°C).
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Line chilled crust with parchment and fill with pie weights or beans.
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Bake for 15 minutes, remove weights, and bake 5–7 more minutes until lightly golden. Let cool slightly.
3. Cook the bacon & onions:
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In a skillet over medium heat, cook diced bacon until crispy. Remove with a slotted spoon.
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(Optional) Sauté chopped onion in the bacon fat until soft and golden, 3–5 minutes.
4. Assemble the filling:
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In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg.
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Spread bacon (and onion, if using) evenly over the crust.
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Sprinkle with cheese.
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Pour egg mixture over top.
5. Bake:
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Bake at 375°F (190°C) for 30–40 minutes, or until the center is set and the top is lightly golden.
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Let rest 10–15 minutes before slicing.
🍽️ Serving Suggestions:
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Serve warm or at room temperature.
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Pair with a simple green salad with vinaigrette or fresh fruit.
🧊 Storage:
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Keeps in the fridge for 3–4 days.
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Reheat gently in the oven or enjoy cold.
Want a vegetarian version, or a crustless quiche option? Let me know and I’ll tweak it!
