Ingredients with Measurements:
- 1 pie crust
- 6 slices of bacon, chopped
- 1/2 cup chopped onion
- 4 eggs
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup shredded Gruyere cheese
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Mixing bowl
- Whisk
- Frying pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a frying pan, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pan.
4. Add the chopped onion to the bacon grease and cook until softened.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
6. Sprinkle the bacon and onion evenly over the bottom of the pie crust. Pour the egg mixture over the top.
7. Sprinkle the shredded Gruyere cheese over the top of the quiche.
8. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
9. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 36g
Carbohydrates: 15g
Protein: 12g
Substitutions for ingredients:
- Pie crust: use a store-bought crust or make a homemade crust using your favorite recipe.
- Bacon: substitute with ham or prosciutto.
- Onion: substitute with shallots or leeks.
- Heavy cream: substitute with half-and-half or whole milk.
- Gruyere cheese: substitute with Swiss or cheddar cheese.
Variations:
- Spinach and Feta Quiche: add 1 cup of chopped spinach and 1/2 cup of crumbled feta cheese to the egg mixture.
- Mushroom and Gouda Quiche: sauté 1 cup of sliced mushrooms and add them to the bacon and onion mixture. Substitute Gouda cheese for the Gruyere cheese.
- Tomato and Basil Quiche: add 1 cup of diced tomatoes and 1/4 cup of chopped fresh basil to the egg mixture.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a sharp knife to cut the quiche into slices.
- Serve the quiche warm or at room temperature.
Storage instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices of quiche in the microwave for 30-60 seconds or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the quiche on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the quiche with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair the quiche with a side salad or fresh fruit.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the quiche is not setting, bake it for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Use a food thermometer to ensure the quiche reaches an internal temperature of 160°F.
- Store leftover quiche in the refrigerator within 2 hours of cooking.
Food history:
Quiche Lorraine originated in the Lorraine region of France in the 16th century. The original recipe contained eggs, cream, and bacon, but cheese was not added until the 19th century.
Flavor profiles:
The quiche has a savory and rich flavor from the bacon, onion, and Gruyere cheese. The nutmeg adds a subtle sweetness and spice.
Serving suggestions:
Serve the quiche for breakfast, brunch, or lunch.
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Region: French