French Quiche Lorraine Recipe With Bacon And Gruyere Cheese

Quiche Lorraine, named after the region of France where it originated, is is one of the most iconic French quiches and also one of the most satisfying dishes imaginable. Richly flavored with smoky bacon, nutty Gruyère cheese, and shallots, it's ideal for brunch, lunch, or dinner, especially paired with a green salad and crisp white wine. So to make your own, cut bacon strips into ¼" (0.65cm) thick sticks and cook them slowly over medium heat until they have rendered out most of their fat. But don't go overboard. You want the "lardons" to be cooked but with a tender bite; not as crisp as store-bought bacon bits. Crème Fraiche, not sour cream.

Recipes Breakfast and Brunch Eggs Quiche Quiche Lorraine 4.6 (576) 440 Reviews 57 Photos Quiche Lorraine is a French classic. Bacon, Swiss cheese, and onions mingle in perfect harmony amidst eggs and cream. Perfect for breakfast, brunch, lunch, dinner, or just an indulgent snack! Recipe by Laundrie Updated on May 31, 2023 57 Prep Time: 15 mins The filling is a rich baked custard, eggy with bacon and a mixture of milk and cream vigorously whisked until light and foamy. These are the 3 main ingredients: bacon, egg and cream and/or milk.

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Any cooked bacon is perfect for this recipe. Center-cut, thick-cut, applewood-smoked—whatever you like, it will be right at home in in this recipe.

The mother of all quiche recipes is the quiche Lorraine, a light custard with lots of bacon in a buttery crust. Culinary trends took an odd turn in the 70s when quiche gained the reputation of being a Ladies-who-lunch type of dish.

1. Cook the bacon and shallots together. Shallots are slightly sweeter than a yellow onion, and their smaller size helps them caramelize faster.

Main Dishes Bacon Recipes Quiche Lorraine With Bacon and Gruyère By Rebecca Franklin Updated on 05/2/23 Tested by Diana Andrews The Spruce / Tara Omidvar Prep: 20 mins Cook: 50 mins Total: 70 mins Servings: 6 to 8 servings Yield: 1 quiche 57 ratings Add a comment Show Full Nutrition Label

Heavy Cream - 1½ cups of heavy cream. You can also use half & half or a combination of half milk and half heavy cream. Salt & Pepper - ¼ teaspoon of both salt and pepper. Nutmeg - ⅛ teaspoon of ground nutmeg. Tabasco sauce (optional) - ¼ teaspoon of Tabasco sauce if you would like some spice.

Active Time 40 minutes Total Time 2 hours Call it retro if you want—a good quiche Lorraine recipe is timeless. The French classic is buttery, bacon-y, and custardy, with a very tender,.

Ingredients 9-inch pie crust store-bought or homemade Bacon Onion Eggs Half-and-half Milk Swiss cheese Keep scrolling to find a full, printable recipe with a detailed ingredient list. Recipe Instructions Pre-bake the crust: Preheat oven to 400°F. Thaw the pie crust until it's easily pricked with a fork.

* Save Recipe Sometimes a classic recipe is all you need for a fabulous meal and today's recipe for Quiche Lorraine is one of those. A simple, cheesy bacon quiche that is packed with flavor and so easy to make! Perfect for any meal of the day: brunch, lunch or dinner too. Jump to: What is the difference between quiche and Quiche Lorraine?

Remove from the oven and allow to cool. Slice the bacon in 1/4 by 1 inch strips and fry in a small skillet on low heat for about 5 minutes. Whisk the eggs with the crème fraîche or whipping cream just until blended. Whisk in the nutmeg and a pinch or two of salt and pepper.

Cook the onion in the remaining fat until the onion is transparent. Step 6. Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry. Step 7. Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture.

Preheat the oven at 180C (375F). Place the pie crust on a baking pan and pierce lightly all over with a fork (around 2 inches apart). Beat the eggs, milk, and heavy cream in a large bowl. Cook the bacon in a frying pan for a few minutes. If added mushrooms or onions, lightly sauté those in the frying pan as well.

Preheat oven to 450ºF. Bake the pie shell for just a few minutes. Cover the bottom of the partially baked pie shell with the onions, bacon or ham and cheese. Beat the eggs and cream together. Add the salt, nutmeg and white pepper and mix it together. Pour the mixture into the pie shell.

Cook the bacon and aromatics Stephanie Rapone/Tasting Table As the pie dough rests, you can start preparing the filling. Peel and thinly slice the shallots and the onion. Strip the leaves from 1.

Bacon Slices: Cooked. You can use additional bacon to garnish the quiche, if desired. Shallots: Thinly chopped or grated. Green Onions: Sliced. Eggs: You'll need 4 large eggs. Heavy Cream: Or half and half. Sea Salt: About 1/4 teaspoon. Cayenne Pepper: Feel free to omit or substitute this, if desired. Swiss Cheese: Shredded.

It's savory, cheesy, and incredibly delicious! What is Quiche Lorraine? Quiche is a dish made up of pastry crust, with a filling made of eggs, milk or cream, and other ingredients like cheese, vegetables, meat, etc. It's a savory dish that is perfect for breakfast, lunch, or parties.

MAKE AHEAD: Quiche is brilliant reheated. Keep for 3 - 4 days in the fridge then reheat for 15 minutes at 180C/350F in the oven. Or freeze, then defrost a slice for 2 minutes on high in the microwave then bake for 8 minutes. 4. Nutrition per slice, assuming 8 slices with homemade pastry.

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