Quiche Lorraine
Quiche Lorraine is a classic French dish that is perfect for breakfast, lunch, or dinner. It is made with a flaky pastry crust filled with a savory egg custard and cheese.
Quiche Lorraine is a classic French dish that is perfect for breakfast, lunch, or dinner. It is made with a flaky pastry crust filled with a savory egg custard and cheese.
- Carbohydrate 10.6655409171104 g
- Cholesterol 148.460000005072 mg
- Fat 25.9347207655427 g
- Fiber 0.0358923617470693 g
- Protein 16.9635802100218 g
- Saturated Fat 11.8679224315024 g
- Serving Size 1 1 Serving (149g)
- Sodium 367.937680582935 mg
- Sugar 10.6296485553633 g
- Trans Fat 2.57394055574906 g
- Calories 345 calories
Step-by-step
- Preheat oven to 450 degrees F (230 degrees C).
- Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
- In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
- Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.
Golden, bubbling Swiss cheese crowns a savory custard encased in a deeply flaky, butter-rich pastry shell that shatters cleanly under the fork. Making this traditional pastry demands attention to structural details, beginning with equipment.
- Bake the unbaked crust weighted down with aluminum foil at 450 degrees F for 8 minutes, then remove the foil to set the bottom before filling.
- Retain exactly 2 tablespoons of rendered bacon fat in the skillet to sweat the chopped onions until translucent, adding crucial savory depth without excess grease.
- Toss the shredded Swiss cheese thoroughly with all-purpose flour before incorporating it into the egg and milk mixture; this prevents clumping and stabilizes the custard.
- Monitor the oven closely during the 35 to 40 minute bake at 325 degrees F, watching for a knife inserted into the center to emerge clean.
- Shield the delicate pastry edges with strips of aluminum foil if the crust begins browning prematurely before the interior sets.
- Allow the finished quiche to rest undisturbed for 10 minutes prior to slicing, letting the proteins firm up so the wedges retain their shape.
Overbaking remains the primary pitfall for savory custards, resulting in a rubbery texture rather than a velvety consistency. Resting the warm pastry before cutting ensures clean slices every time.
