ADVERTISEMENT
Prick the bottom of the crust with a fork.
Chill for another 15 minutes.
Preheat the oven to 375°F (190°C).
Line the crust with parchment paper and fill it with pie weights or dried beans.
Bake for 15 minutes.
Remove the parchment paper and weights and bake for another 5-10 minutes, or until lightly golden.
Let it cool slightly.
Prepare the Filling:
In a skillet over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon and set aside.
In the same skillet, cook the onion until softened, about 5-7 minutes.
In a large bowl, whisk together the eggs, heavy cream, Gruyère cheese, salt, pepper, and nutmeg (if using).
Stir in the cooked bacon and onion.
Assemble and Bake:
Pour the filling into the pre-baked crust.
Bake for 30-40 minutes, or until the filling is set and the top is golden brown.
Let the quiche cool for 10 minutes before slicing and serving.
Tips for a Perfect Quiche Lorraine:
Cold Butter: Using cold butter for the crust is essential for a flaky texture.
Blind Baking: Blind baking the crust prevents it from becoming soggy.
Quality Ingredients: Use high-quality bacon, Gruyère cheese, and heavy cream for the best flavor.
Don’t Overcook: Overcooking the quiche will make the filling tough.
Resting Time: Allowing the quiche to rest for a few minutes before serving helps the filling set.
Variations:
Add other vegetables like mushrooms or spinach to the filling.
Use different types of cheese, such as cheddar or Swiss.
Add a small amount of dijon mustard to the egg mixture.
Serving: Quiche Lorraine is delicious served warm or at room temperature. It pairs well with a simple green salad.
Enjoy your delicious Quiche Lorraine!
ADVERTISEMENT
