Ingredients with Measurements:
- 1 pie crust
- 6 slices of bacon, chopped
- 1/2 cup of diced onion
- 4 eggs
- 1 1/2 cups of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground nutmeg
- 1 cup of shredded Gruyere cheese
Special Equipment Needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute 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 saute pan, cook the bacon over medium heat until crispy. Remove the bacon and set it aside.
4. In the same pan, saute the onion until it is soft and translucent. Remove the onion and set it aside.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
6. Add the bacon, onion, and shredded Gruyere cheese to the egg mixture and stir to combine.
7. Pour the mixture into the prepared pie crust.
8. Bake the quiche for 35-40 minutes or until the filling 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: 35g
Carbohydrates: 14g
Protein: 15g
Substitutions for ingredients:
- Instead of bacon, you can use ham or prosciutto.
- Instead of Gruyere cheese, you can use Swiss or cheddar cheese.
Variations:
- Add chopped spinach or mushrooms to the filling.
- Use a gluten-free pie crust for a gluten-free version.
- Make mini quiches by using a muffin tin instead of a pie dish.
Tips and Tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the quiche cool for 10 minutes before slicing to allow the filling to set.
- 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 the quiche in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the quiche on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the quiche with chopped fresh parsley or chives.
Pairings:
Pair the quiche with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting Advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the quiche for an additional 5-10 minutes.
Food Safety Advice:
- Make sure the eggs are fully cooked before serving.
- 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. It was traditionally made with eggs, cream, and bacon or ham.
Flavor Profiles:
Savory, creamy, and slightly salty.
Serving Suggestions:
Serve the quiche as a main dish for brunch or lunch.
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Region: French