Quiche Lorraine is the epitome of a refined yet straightforward dish that’s perfect for brunch or dinner. This recipe simplifies the classic French dish without compromising on flavor or elegance. Make it ahead of time for easy entertaining or a special family meal.
- Cuisine: French
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 8
Why You’ll Love This Recipe
- Offers a restaurant-quality dish that’s easy to prepare at home.
- Rich, creamy, and full of comforting flavors.
- Can be made ahead of time for stress-free entertaining.
- Flexible with easily swappable ingredients to suit your pantry.
Ingredients
- 2 batches Foolproof Shortcrust Pastry: Forms a sturdy and flaky crust. Store-bought pie crust works if needed.
- 1 ½ lbs large yellow onions: Caramelize for a sweet, savory depth. Regular onions are a suitable substitute.
- 2 tbsp extra-virgin olive oil: Sautés the onions. Use any neutral oil if you don’t have olive oil.
- 2 tsp kosher salt, divided: Balances flavors throughout the dish. Prefer fine sea salt as an alternative.
- 1 lb thick-cut bacon, cut into 1/4-in cubes or thin strips: Adds a smoky, savory richness. Turkey bacon can be used for a lighter option.
- 2 cups whole milk: Helps achieve a smooth, custard-like filling. Substitute with 2% milk for a lighter version.
- 1 cup heavy cream: Contributes to the luxurious texture. Use coconut cream for a non-dairy alternative.
- 6 large eggs: Essential for setting the custard base. Ensure freshness for the best results.
- ½ tsp freshly ground black pepper: Adds subtle spice while enhancing overall flavor. Use pre-ground pepper if needed.
- ¼ tsp freshly grated nutmeg: Provides a warm, aromatic finish. Ground nutmeg is acceptable if freshly grated is unavailable.
- ½ cup grated Comté, Gruyère, or Emmenthal cheese: Delivers a nutty, creamy finish. Cheddar is a convenient substitute.
How to Make It
Step 1: Prepare the Pan
Lightly grease a 9-inch springform pan with 3-inch sides. This ensures the quiche releases perfectly, maintaining its shape and presentation.
Step 2: Caramelize the Onions
In a large skillet, combine the sliced onions and olive oil over medium heat. Sprinkle with 1 tsp of kosher salt. Cook, stirring frequently, until the onions are deeply caramelized and golden brown, about 25-30 minutes. This step infuses the quiche with a sweet, complex flavor profile.
Step 3: Cook the Bacon
In the same skillet, render the bacon over medium heat until crispy and golden. Drain on a paper towel-lined plate. Retaining some of the bacon drippings can amp up the flavor of your onions or crust.
Step 4: Whisk the Custard
In a large bowl, whisk together the milk, cream, eggs, remaining salt, pepper, and nutmeg until smooth and well combined. This mixture forms the custardy base of the quiche, providing richness and depth.
Step 5: Assemble and Bake
Roll out the shortcrust pastry and line the prepared pan, trimming excess. Layer the caramelized onions and cooked bacon evenly over the crust. Pour the custard over the filling, then top with grated cheese. Bake at 350°F (175°C) for about an hour or until the quiche is set and golden. The top should be slightly puffed and jiggle just a little when moved.
Recipe FAQs
Can I use a different type of cheese?
Absolutely, you can replace the Comté, Gruyère, or Emmenthal with other cheeses like sharp cheddar or Swiss, which will offer a similar rich and gooey texture.
How do I avoid a soggy bottom crust?
Pre-bake (blind bake) the crust slightly before adding the filling to prevent sogginess. This seals the crust and keeps it crispy. Additionally, make sure your onions and bacon are drained of excess moisture.
Can I make Quiche Lorraine ahead of time?
Yes, this quiche is perfect for making ahead. Prepare completely, then store in the refrigerator for up to two days. Reheat in a low oven before serving to retain its delightful texture.
