Quiche Lorraine
This quiche is a classic French dish that is perfect for breakfast, lunch, or dinner. It is made with a flaky pastry crust filled with a custard made with eggs, cream, and cheese.
This quiche is a classic French dish that is perfect for breakfast, lunch, or dinner. It is made with a flaky pastry crust filled with a custard made with eggs, cream, and cheese.
- 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.
Managing Dairy Costs Without Losing Texture
Heavy cream delivers a rich mouthfeel, but light cream offers a budget-friendly alternative that still maintains enough milk fat to prevent a watery set. Whole milk can substitute for cream at a 1:1 ratio, though the resulting custard will taste lighter and require careful baking to avoid weeping. Swiss cheese provides robust meltability, but sharp cheddar or gruyere work well depending on pantry availability and price fluctuations.
The Science of Dual-Temperature Baking
Starting the bake at 425 degrees F sets the pastry crust quickly before moisture from the filling can cause sogginess. Dropping the oven down to 300 degrees F halfway through protects the fragile egg proteins from overcooking. High heat toughens eggs and creates rubbery curds, whereas gentle heat yields a velvety interior.
Determining Doneness and Rest Intervals
Visual cues matter more than kitchen timers when baking custards. Insert a knife one inch from the edge; it should emerge clean while the absolute center maintains a slight wobble. Letting the wedges rest for 10 minutes allows the internal temperature to stabilize so slices hold their shape cleanly on the plate.
