Classic Quiche Lorraine

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Introduction**

Quiche Lorraine is one of the most beloved French dishes — elegant, creamy, and packed with flavor. Originally from the Lorraine region in France, this quiche is made with a buttery crust and a custardy filling of eggs, cream, cheese, and smoky bacon. Perfect for breakfast, brunch, lunch, or even dinner, it’s a timeless dish that pairs beautifully with a green salad or a warm bowl of soup.

Ingredients**

For the Crust (Homemade Pie Crust)

  • 2 ½ cups all-purpose flour
  • 1 cup (225g) cold unsalted butter, cubed
  • 1 tsp salt
  • 1 tsp sugar (optional)
  • 6–8 tbsp cold water

(You can use a store-bought pie crust if you prefer.)

For the Filling

  • 8 large eggs
  • 2 cups heavy cream (or half milk, half cream)
  • 1 cup whole milk
  • 1 ½ cups shredded Gruyère cheese (or Swiss cheese)
  • 1 cup cooked bacon, chopped
  • 1 medium onion, finely diced
  • ½ tsp black pepper
  • ½ tsp salt (adjust to taste)
  • ¼ tsp nutmeg (optional)
  • 2 tbsp chopped parsley or chives for garnish

Instructions**

Step 1: Prepare the Crust

  1. In a large bowl, combine flour, salt, and sugar.
  2. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together.
  4. Shape into a ball, flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  5. Roll the dough out on a floured surface and fit it into a 9-inch pie dish.
  6. Trim and crimp the edges. Prick the bottom with a fork.
  7. Blind bake: line with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes.
  8. Remove weights and bake for another 10 minutes until lightly golden. Cool slightly.

Step 2: Prepare the Filling

  1. In a skillet, cook bacon over medium heat until crispy. Remove and drain on paper towels.
  2. In the same pan, sauté onions until soft and translucent (about 5 minutes).
  3. In a large mixing bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg.
  4. Stir in the bacon, onions, and cheese.

Step 3: Assemble and Bake

  1. Pour the filling mixture into the pre-baked crust.
  2. Bake at 375°F (190°C) for 35–45 minutes, or until the quiche is golden on top and set in the center.
  3. Allow it to cool for 10–15 minutes before slicing.
  4. Garnish with chopped parsley or chives.

Optional Add-Ins**

You can customize your quiche with:

  • Spinach and mushrooms
  • Ham and cheddar
  • Broccoli and feta
  • Smoked salmon and dill

Tips & Secrets**

  • Don’t overbake — the center should be slightly wobbly when you take it out; it will finish setting as it cools.
  • Use cold ingredients for the crust to achieve that perfect flaky texture.
  • Gruyère gives the quiche a nutty, classic French flavor — but Swiss or cheddar also works beautifully.

History**

Quiche Lorraine dates back to medieval Germany but became famous in France’s Lorraine region. The original version was made with cream, eggs, and bacon — no cheese! Over time, French cooks refined it by adding cheese, onions, and more delicate pastry techniques, transforming it into the gourmet dish we love today.

Nutritional Information (Per Slice)**

  • Calories: ~420
  • Protein: 17g
  • Carbohydrates: 26g
  • Fat: 28g
  • Fiber: 1g
  • Calcium: 200mg

Why People Love It**

  • Creamy and comforting texture
  • Rich buttery crust
  • Perfect balance of smoky, cheesy, and savory flavors
  • A versatile dish — great hot or cold, morning or night

Conclusion**

A well-made Quiche Lorraine is pure comfort in every bite — rich, golden, and satisfying. Whether you enjoy it for brunch with friends or a quiet dinner with a salad and a glass of wine, this timeless French recipe always delights.

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