Try this Quiche Lorraine recipe
- Carbohydrate 140.115333091464 g
- Cholesterol 2566.1377290165 mg
- Fat 836.046002222041 g
- Fiber 1.34378337065379 g
- Protein 165.861631422457 g
- Saturated Fat 477.451174503734 g
- Serving Size 1 1 recipe (3902g)
- Sodium 4382.46332529052 mg
- Sugar 138.77154972081 g
- Trans Fat 52.4208926212278 g
- Calories 8617 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.
Swapping heavy cream for whole milk alters the protein ratio enough that the custard structure fails to set properly, yielding a watery filling rather than a velvety slice. Such substitutions demand caution when handling dairy-heavy emulsions, because moisture management dictates whether the pastry remains crisp or turns unpleasantly soggy under the weight of the rich filling. Understanding these physical limitations separates successful pastry work from disappointing kitchen experiments.
Balancing the Richness
Heavy custard dishes require sharp, acidic counterparts to cut through the significant fat content provided by the bacon and cheese. Sharp green salads dressed aggressively with lemon juice or champagne vinegar offer the necessary palate cleanser between rich, heavy bites. Because the quiche itself delivers intense saltiness and deep smoke from the pork, raw radishes or thinly sliced fennel add a peppery crunch that prevents palate fatigue.
Avoiding Common Errors
Failure in custards usually stems from excessive oven heat that causes the eggs to seize and bubble before the center sets. Baking at a high initial temperature of 425 degrees Fahrenheit for precisely 15 minutes helps set the pastry edges before lowering the dial to 300 degrees Fahrenheit for the remaining 30 minutes to gently finish the interior. Pull the tart when a knife inserted one inch from the edge emerges clean, leaving the absolute center with the faintest wobble that firms up securely during the mandatory ten-minute resting window.
