Hi, food lovers! Jacob Allen here from Beyond the Bayou Blog. Today, I’m happy to share my homemade Quiche Lorraine Recipe that’s amazing to add as a meal.
Packed with goodness and simple ingredients, this dish is a blend of French-inspired flavors baked into a single, tasty pie.
Get ready for the scent of bacon, the richness of creamy egg custard, and the warmth of nutmeg, all in a flaky pie crust.
Whether you’re in the mood for a cozy brunch or a comforting dinner, my Quiche Lorraine Recipe is guaranteed to hit the spot!
What’s the Origin of Quiche Lorraine Recipe?
The Quiche Lorraine recipe originates from the Lorraine region in northeastern France. It’s believed to have been created during the Middle Ages in the medieval kingdom of Lothringen, which is now part of modern-day France.
The original version consisted of a simple custard filling made with eggs, cream, and smoked bacon, baked in a pastry crust. Over time, the recipe evolved, with variations incorporating different ingredients such as onions, cheese, and various meats or vegetables.
Today, Quiche Lorraine is a popular dish enjoyed not only in France but also around the world, known for its rich and creamy filling encased in a flaky pastry crust.
Quiche Lorraine Recipe
Equipment
- Pie Dish
- Mixing Bowl
- Whisk
- Oven
Ingredients
- 1 Pie crust
- 6 Slices of bacon
- 1 cup Shredded Gruyère cheese
- 4 Large eggs
- 1 cup Heavy cream
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Nutmeg
Instructions
- Preheat the oven to 375°F (190°C).Line a 9-inch pie dish with the pie crust, trimming any excess dough.
- Sprinkle the bacon and shredded cheese evenly over the pie crust.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
- Pour the egg mixture over the bacon and cheese in the pie crust.
- Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before slicing.
- Serve warm and enjoy!
Notes
- For a richer flavor, you can use half-and-half or whole milk instead of heavy cream.
- Make sure to blind bake the pie crust before adding the filling to prevent it from becoming soggy.
Nutrition
Time For My Personal Tips!
Tip 1: When baking the quiche, place the pie dish on a baking sheet to catch any spills and make it easier to transfer in and out of the oven.
Tip 2: Let the quiche cool for a few minutes after baking to allow it to set properly before slicing.
Tip 3: For extra flavor, try adding caramelized onions or sautéed mushrooms to the filling mixture.
Variations!
- Smoked Salmon Quiche: Substitute bacon with smoked salmon and add chopped chives to the filling for a gourmet variation.
- Tomato and Basil Quiche: Layer sliced tomatoes and fresh basil leaves on top of the bacon and cheese before pouring in the egg mixture for a refreshing summer quiche.