Quiche Lorraine
My mother's recipe - everyone drools. I added tomato and aged cheddar and it's also good for a warm or room temp summer breakfast or dinner. Can be made ahead.
My mother's recipe - everyone drools. I added tomato and aged cheddar and it's also good for a warm or room temp summer breakfast or dinner. Can be made ahead.
- Carbohydrate 35.37472655046 g
- Cholesterol 350.490993141329 mg
- Fat 84.4164868265758 g
- Fiber 1.63006245690584 g
- Protein 26.1931954504926 g
- Saturated Fat 37.3279515199907 g
- Serving Size 1 1 Serving (347g)
- Sodium 1113.83462375274 mg
- Sugar 33.7446640935542 g
- Trans Fat 7.74370489303932 g
- Calories 1003 calories
Step-by-step
- Brown bacon and drain, saute onion in a bit of the grease and 1 T butter.
- Spread in pie shell of choosing.
- Sprinkle cheese over bacon.
- Pour mixture of eggs, cream, salt and sugar over the pie crust.
- Bake at 450 for 15 min. on lowest rack, turn down to 300 and bake 30 min.
- Test with knife for doneness.
- Remove and cool 15 min.
Golden custard sets firmly inside a flaky pastry shell, punctuated by savory bits of pork and nutty melted cheese. Utilizing fresh sweet onions requires careful moisture management during the initial saute, whereas dehydrated or frozen alternatives introduce unpredictable water content that can dilute the dairy proteins. Fresh eggs provide natural thickening power through their albumin structure, outperforming bottled liquid whites which often yield a watery texture. Thermal control dictates success during the baking process: starting the pie at 450 degrees Fahrenheit on the lowest oven rack sets the bottom crust rapidly before the filling can soak through. Dropping the temperature to 300 degrees Fahrenheit halfway through prevents the dairy solids from breaking and curdling.
- Cook the chopped bacon until fully rendered to extract maximum fat for the onion saute.
- Grate the Jarlsberg cheese by hand rather than buying pre-shredded varieties coated in anti-caking cellulose.
- Rest the baked quiche for 15 minutes before slicing to allow the internal fats and starches to stabilize.
- Bake on the lowest rack position to ensure direct conductive heat reaches the pastry base.
- Test the interior doneness by inserting a clean knife blade into the center until it emerges clean.
Standard pie plates conduct heat differently based on material, meaning glass dishes require a slight temperature reduction compared to metal pans. Cooling the finished tart completely allows room-temperature service without structural slumping.
