Rich, savory, and undeniably comforting, Quiche Lorraine is a beloved dish that hails from the Lorraine region of France. This iconic recipe combines a flaky, buttery crust with a creamy, custard-like filling of eggs, cream, cheese, and lardons (or bacon). It's a testament to how a handful of simple ingredients can come together to create something truly spectacular. Whether enjoyed warm for brunch, served with a crisp salad for lunch, or reheated for a quick dinner, Quiche Lorraine has earned its spot as a favorite around the world.
Time to roll up your sleeves and bring this French classic to life in your very own kitchen!
Ingredients
For the crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup (115g) cold unsalted butter, diced
- 3-4 tbsp ice water
For the filling:
- 6 oz (170g) bacon or lardons, diced
- 4 large eggs
- 1 1/4 cups (300ml) heavy cream
- 1/2 cup (125ml) milk
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp salt (or more to taste)
- 1/4 tsp black pepper
- 1 cup (100g) grated Gruyère or Swiss cheese
Optional:
- 2-3 tbsp chopped fresh herbs (like parsley or chives) for garnish
Step-by-Step Instructions
Step 1: Make the Crust
- Prepare the dough: Combine the flour and salt in a mixing bowl. Add the diced cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs.
- Add ice water, one tablespoon at a time, and mix gently until the dough just comes together. Avoid overworking the dough!
- Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for a flaky crust.
Step 2: Blind Bake the Crust
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface until it fits your tart pan (about 9 inches/23 cm in diameter). Press it gently into the pan and trim the edges.
- Line the crust with parchment paper and fill it with baking weights or dried beans. Bake for 10 minutes. Remove the paper and weights, and bake for another 5 minutes or until slightly golden. Set aside to cool.
Step 3: Prepare the Filling
- Fry the diced bacon in a skillet over medium heat until crisp. Drain on a paper towel to remove excess grease.
- In a large bowl, whisk together the eggs, cream, milk, nutmeg, salt, and pepper until smooth.
Step 4: Assemble and Bake
- Spread the cooked bacon evenly over the baked crust. Add the grated Gruyère cheese.
- Pour the egg mixture over the bacon and cheese, filling the crust just below the top edge.
- Carefully transfer the quiche to the oven and bake for 30-35 minutes, or until the filling is set but still slightly wobbly in the center.
- Allow the quiche to cool for 10-15 minutes before slicing, as this helps the custard firm up for clean slices.
Tips for Variations
- Vegetarian option: Replace the bacon with sautéed mushrooms, spinach, or caramelized onions.
- Add more veggies: Toss in some diced bell peppers, leeks, or zucchini for extra flavor and texture.
- Cheese swaps: If you can’t get Gruyère, use cheddar, feta, or any of your favorite melty cheeses.
Serving Suggestions
Quiche Lorraine is best served warm, paired with a fresh side salad tossed in a light vinaigrette. For a heartier meal, you could pair it with roasted potatoes or a bowl of soup. It’s also delightful served at room temperature, which makes it an excellent choice for entertaining or picnics.
Storage and Reheating
- Refrigeration: Store leftover quiche in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F (175°C) until heated through.
- Reheating tips: For best results, reheat in the oven or air fryer to enjoy a crispier crust. The microwave works too but might make the crust a bit soggy.
Quiche Lorraine is comfort food at its finest—satisfying, versatile, and bursting with flavor. It’s perfect for impressing guests or simply treating yourself to something special. With a little preparation and care, you'll have a dish that feels as elegant as dining in a French café. Bon appétit!
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