Classic Quiche Lorraine
ID: adad28cb...
A classic, elegant French Quiche Lorraine featuring a buttery, flaky pie crust filled with savory bacon, caramelized onions, rich Gruyere cheese, and a silky smooth egg custard. Perfect for brunch, lunch, or any special occasion.
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🍳 Cooking Flow
Roll out the pie dough, press it into a 9-inch dish, crimp the edges, and freeze for 30 minutes. → Blind bake the frozen crust with weights at 425°F for 20 minutes, then lower the oven to 325°F. → Cook the bacon until crispy, then sauté the chopped onion in 1 tablespoon of the reserved bacon grease. → Whisk the eggs, heavy cream, nutmeg, cayenne, salt, and pepper together to create the custard. → Layer onion, bacon, and cheese in the baked crust, pour in the custard, and bake at 325°F for 50-55 minutes.
Cooking Steps
Brief Cooking Order
Roll out the pie dough, press it into a 9-inch dish, crimp the edges, and freeze for 30 minutes. → Blind bake the frozen crust with weights at 425°F for 20 minutes, then lower the oven to 325°F. → Cook the bacon until crispy, then sauté the chopped onion in 1 tablespoon of the reserved bacon grease. → Whisk the eggs, heavy cream, nutmeg, cayenne, salt, and pepper together to create the custard. → Layer onion, bacon, and cheese in the baked crust, pour in the custard, and bake at 325°F for 50-55 minutes.
Introduction
A classic, elegant French Quiche Lorraine featuring a buttery, flaky pie crust filled with savory bacon, caramelized onions, rich Gruyere cheese, and a silky smooth egg custard. Perfect for brunch, lunch, or any special occasion.
Step 1
Let the chilled pie dough rest on the counter for about 7 minutes to warm up slightly so it does not crack when rolling.
Step 2
Roll the pie dough into a 13-inch circle on a lightly floured pastry mat.
Step 3
Transfer the rolled dough into a standard 9-inch pie dish.
Step 4
Gently ease the dough into the pie dish without stretching it. Fold the excess dough underneath the edges.
Step 5
Crimp the edges of the dough using your thumb and index finger to create a beautiful border.
Ingredients List
Important Notes
Letting chilled dough rest on the counter for 7 minutes makes it much easier to roll out without cracking.
Do not stretch the dough when transferring it to the pie dish, as stretching causes it to pull back and shrink during baking.
Freezing the crust until rock hard is essential to preserve the crimped pattern and prevent the edges from collapsing in the oven.
Cooking the onions in the leftover bacon grease adds incredible depth of flavor to the quiche filling.
Cooling the baked quiche for at least 8 minutes is critical; slicing it too early will cause the custard to fall apart.
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