Quiche Lorraine
Dessert Quiche loraine.jpg by Mandanye · CC BY-SA 4.0
Quiche Lorraine is a classic French dish celebrated for its creamy texture and savory flavor combination. The rich custard filling, made from eggs and cream, is perfectly complemented by crisp bacon and melty cheese, making this quiche a versatile choice for brunch, lunch, or dinner.
Originating from the Lorraine region in northeastern France, Quiche Lorraine has a storied history dating back to the 16th century. It gained international popularity in the early 20th century, especially after the development of convenient pie crusts, and has since become a beloved staple in French cuisine worldwide.
Ingredients
- 1 9-inch pie crust (blind-baked)
- 6 slices bacon, chopped
- 1 cup grated Gruyère cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon chopped fresh chives (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Place the blind-baked pie crust on a baking sheet.
- 2
In a skillet over medium heat, cook chopped bacon until crispy. Drain on paper towels and set aside.
- 3
In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined.
- 4
Spread the cooked bacon evenly over the bottom of the prepared crust. Sprinkle grated Gruyère cheese over the bacon.
- 5
Pour the egg and cream mixture into the crust, ensuring even distribution.
- 6
Bake in the preheated oven for 35-40 minutes, or until the filling is puffed and set with a slight golden top.
- 7
Remove from the oven and let it cool slightly before slicing. Garnish with chopped chives if desired.
- 8
Serve warm or at room temperature for a delicious French treat.