Quiche Lorraine
This recipe for Quiche Lorraine is a delicious and easy way to enjoy a classic French dish. The combination of bacon, cheese and onion in a flaky pastry shell is sure to please everyone at the table.
This recipe for Quiche Lorraine is a delicious and easy way to enjoy a classic French dish. The combination of bacon, cheese and onion in a flaky pastry shell is sure to please everyone at the table.
- Carbohydrate 23.5806582115341 g
- Cholesterol 552.000000312442 mg
- Fat 142.409325785857 g
- Fiber 0.223963895108965 g
- Protein 31.3730384850039 g
- Saturated Fat 80.5350308902356 g
- Serving Size 1 1 Serving (680g)
- Sodium 774.29936130047 mg
- Sugar 23.3566943164251 g
- Trans Fat 9.24262653249279 g
- Calories 1480 calories
Step-by-step
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
- In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
- Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
Cutting into a quiche while it is piping hot from the oven leads directly to structural collapse, as the custard needs time to finish setting through residual heat. Rest the pie for precisely ten minutes before slicing to allow the emulsion of eggs and light cream to firm up. When handling rich components like Swiss cheese and bacon, precise temperature control prevents the pastry fat from melting before baking begins.
Freezing and Reheating Strategy
Baking this pastry ahead requires proper cooling to room temperature before wrapping it tightly in plastic wrap and aluminum foil for long-term freezer storage up to three months. Thaw frozen portions overnight in the refrigerator rather than on the counter to maintain food safety and prevent the crust from becoming soggy. Reheat individual slices in a conventional oven preheated to 350 degrees F for about fifteen minutes, avoiding the microwave which toughens the protein structure of the eggs.
- Substitute whole milk for light cream only if you accept a softer set and a less rich mouthfeel due to lower fat content.
- If the crust edges brown too quickly during the initial high-heat phase, shield the perimeter with a ring of aluminum foil.
