Best Ever Quiche Lorraine (Print Version)
Buttery pastry crust filled with a creamy blend of eggs, cheese, and savory additions for a classic French dish.
# Ingredients:
→ Crust
01 -
1 homemade or store-bought pie crust
→ Filling
02 -
6 large eggs
03 -
1 cup heavy cream
04 -
1 cup whole milk
05 -
1 cup grated cheese (such as Gruyère, cheddar, or a mix of your favorites)
06 -
6 strips of cooked bacon, crumbled (optional)
07 -
1/2 cup diced ham (optional)
08 -
1/2 cup sautéed spinach (water squeezed out)
09 -
1/2 cup diced onion, caramelized
10 -
Salt and pepper, to taste
11 -
A pinch of nutmeg
# Directions:
01 -
Preheat your oven to 190°C (375°F). Roll out the pie crust and gently press it into a 9-inch quiche pan or pie dish. Trim excess dough and prick the bottom of the crust with a fork to prevent air bubbles.
02 -
Pre-bake the crust for 8 minutes, then remove it from the oven. This step ensures a crisp base and avoids a soggy crust.
03 -
In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until well combined. Stir in the grated cheese, and additional fillings such as bacon, ham, spinach, or caramelized onion, if desired.
04 -
Pour the prepared filling into the pre-baked crust, ensuring an even distribution of the ingredients.
05 -
Place the filled quiche in the oven and bake for 40-45 minutes until the center is set and the top is lightly golden.
06 -
Remove the quiche from the oven and let it cool for a few minutes. Slice and serve warm, or allow it to cool completely for serving at room temperature.
# Notes:
01 -
A light salad with vinaigrette complements the richness of this quiche.
02 -
Quiche can be served hot or cold, making it a versatile option for picnics or buffet-style gatherings.