Delicate Quiche Lorraine
- 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.
Avoiding the Soggy Crust
Many home cooks place liquid filling directly into raw pastry without blind-baking, leading to a grease-soaked bottom. A 9-inch pie plate requires careful thermal management when working in cramped spaces. If your oven lacks uniform heating elements, rotate the pan precisely halfway through the baking cycle to ensure even browning. Whisk eggs and light cream thoroughly to prevent protein separation during coagulation.
Temperature Control Mechanics
Baking begins at 425 degrees Fahrenheit for 15 minutes to set the pastry structure rapidly. Lowering the ambient temperature to 300 degrees for the final 30 minutes protects the dairy proteins from over-tightening. Test doneness by inserting a thin stainless steel blade 1 inch from the outer edge; it must emerge completely clean. Allow the finished pie to rest for 10 full minutes on a wire rack before slicing wedges.
Reheating Cold Wedges
Day-old slices develop a firmer interior structure as animal fats solidify overnight. Reheat individual portions in a toaster oven at 325 degrees Fahrenheit for 12 minutes rather than using a microwave. Microwaves agitate water molecules and turn pastry rubbery. Wrapped tightly in plastic, the cooked pie keeps safely in standard refrigeration for up to 3 days.
