How to Make a Quiche Lorraine
A tempting blend of Swiss cheese, bacon, and onions, with eggs and cream, a Quiche Lorraine makes a great option for breakfast, brunch, or a light lunch or dinner. The origin of the dish was incredibly rustic, but the newer version that is more popular today, particularly in France, is far more refined and modern, containing perfectly cubed bacon, and baked with a crimped pastry crust. Experimental versions also fiddle around with the original recipe, and add in ingredients like mushrooms, tomatoes, or spinach, in addition to using different varieties of cheese.
Prep time: 15 min
Bake time: 55 min
Total time: 70 min
Yield: Makes 1 – 9 inch pie
Utensils: Large skillet, pie pan, large bowl, spoon, oven, baking sheet, baking dish, serving plates and spoons.
Ingredients:
Bacon: 12 slices
Shredded Swiss cheese: 1 cup
Minced onion: 1/3 cup
Eggs, beaten: 4
Light cream: 2 cups
Salt: 3/4 teaspoon
White sugar: 1/4 teaspoon
Cayenne pepper: 1/8 teaspoon
Instructions
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1
Start by preheating your oven to 425 degrees F (220 degrees C) – while this is heating up, you can begin working on the fillings for your quiche Lorraine.
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2
Begin by preparing your bacon. Place a large skillet on the stove over medium heat, and fry up the strips of bacon until they are brown and crisp. Drain these on paper towels, and then chop them up coarsely.
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3
Fit your pastry into your pie pan. Then, mix the bacon bits, the onions, and the shredded cheese together, and then sprinkle these into the base of your pastry shell.
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4
Now, take a medium-sized bowl, and add in the beaten eggs, light cream, salt, white sugar and cayenne pepper. Whisk it all together, until everything is thoroughly incorporated, and then pour this into the pastry shell, over the bacon, onions, and cheese.
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5
Slide this into the oven and allow it to bake for around 15 minutes. Then, reduce the heat to 300 degrees F (150 degrees C), and let it bake it for 30 more minutes, until it develops a golden brown colour on top.
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6
You will know the quiche is done when you slide a bamboo skewer or knife into the quiche, one inch from the edge, and it comes out clean. Take the quiche out of the oven, and place it on a wire rack to cool and set for around 10 minutes. Then, proceed to cut out wedges, and serve them with a crisp, fresh green salad.
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