A Savory French Classic
A classic quiche Lorraine is a savory recipe that is delicious for breakfast, brunch, lunch, and dinner. Using open-faced pastry crust with a filling of creamy custard with cheese, meat, seafood, and/or vegetables. Pair your quiche with this Arugula Salad with Lemon Vinaigrette for a brunch that's très chic!
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❤️About This Dish
Although known as a classic French dish, the quiche originated in Germany.
It is named after the Lorraine region of France is a popular variant that was originally an open pie with a filling of custard with smoked bacon or lardons.
It was only later that cheese was added to the quiche Lorraine.
📝Ingredients
This recipe will make you the classic of all French quiches, using 5 ingredients:
- cream
- cheese, Gruyere is my favorite
- eggs
- bacon
- onions
💁🏼♀️How To Serve
Quiche can be served hot or cold.
It is part of French cuisine but is popular in other countries, too, and is perfect party food.
A good quiche that will please everyone at your table.
It is so simple, honest and good!
🍷What To Serve With This Quiche
Serve with a green salad, French bread, a glass of French white wine or a Rosé wine.
The beauty of this dish is that it can be served hot or cold.
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📖 Recipe
Classic Quiche Lorraine
Ingredients
- ⅔ cup lean thick bacon cut into small pieces or lardons
- 1 cup 1 medium onion, sliced.
- 2 eggs
- ¾ cup Gruyère cheese grated
- 1 cup single cream
- Salt and pepper and a little nutmeg to taste.
- You can easily make your own at home! It's really not as difficult as you may think.
- An 8-inch partially cooked short crust pastry case.
- Make this recipe paté brisée recipe and you will find all the information you will need on how to do a lovely pastry shell for your quiche.
- Also partially cook the crust before adding filling.
Variant:
- Use store-bought short crust pastry.
Instructions
- Prepare the oven by preheating to 220°C (425°F/Gas 7)
- Cook the bacon pieces, or lardons, in a heavy-bottomed frying pan for 5-10 minutes.
- Transfer the bacon to the pastry case with a slotted spoon, leaving any cooking juices in the pan.
- Place the onion in the pan and cook over medium heat for 8-10 minutes, or until golden.
- Add the onion to the pastry case and top with the cheese.
- Beat eggs slightly.
- Stir in cream and salt, pepper and nutmeg.
- Pour the egg mixture slowly over the bacon, onion, and cheese in the pastry shell.
- Place on a baking tray and bake for 25-30 minutes or until golden brown, puffy, and set. (Test by inserting a clean dry knife blade into the center of the filling, when it comes out fairly clean, a little smear of filling on the blade is acceptable as it will continue to cook during the 10 minute resting period.)
- Let the quiche rest for about 10 minutes before serving. You can do this resting period in the oven with the heat turned off and the oven door slightly ajar.
- Serve with a green salad, French bread, a glass of French white wine, or a glass of Rosé wine.
- The beauty of this dish is that it can be served hot or cold!
Did you make this & like it, or not, let us know?!