Quiche Lorraine is one of those timeless dishes that feels just as right at a slow weekend brunch as it does for an easy weeknight dinner. With its flaky crust, rich custard, and savory blend of bacon and cheese, it’s simple, comforting, and always satisfying. Made with a handful of quality ingredients, it’s the kind of recipe that lets each flavor shine, especially when you start with good eggs, local dairy, and thoughtfully sourced staples from the co-op.
Ingredients:
- Pastry for a one-crust 9-inch pie
- 4 strips bacon
- 1 onion, thinly sliced
- 1 cup Gruyère or Swiss cheese, cubed
- 1/4 cup grated Parmesan
- 4 eggs, lightly beaten
- 2 cups heavy cream or 1 cup each milk and cream
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Tabasco sauce to taste
Instructions:
- Heat the oven to 400 degrees.
- Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
- Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
- Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
- Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
- Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce. Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
- Strain the cream mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
- Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 50 minutes. Remove to a wire rack. Let stand 5 or 10 minutes before serving.
Recipe adapted from NYT Cooking
Photo by Taylor Walling on Unsplash
