Ingredients with Measurements:
- 1 pre-made pie crust
- 6 slices of bacon, diced
- 1 large leek, sliced
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 cup shredded Gruyere cheese
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Mixing bowl
- Whisk
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. Set aside.
3. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain.
4. In the same skillet, add the sliced leeks and cook until softened, about 5 minutes. Remove from heat and set aside.
5. In a mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and nutmeg.
6. Spread the cooked leeks and bacon evenly over the bottom of the pie crust. Sprinkle the shredded Gruyere cheese over the top.
7. Pour the egg mixture over the filling, being careful not to overfill the pie crust.
8. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
9. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 462
Fat: 36g
Carbohydrates: 18g
Protein: 17g
Sodium: 584mg
Sugar: 2g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Swiss or cheddar cheese.
- Instead of bacon, you can use ham or sausage.
- Instead of leeks, you can use onions or shallots.
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 bottom.
- Use a sharp knife to cut the quiche for clean slices.
- Let the quiche cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quiche in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quiche on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
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:
Make sure to cook the bacon and leeks thoroughly before adding them to the quiche. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Quiche Lorraine is a classic French dish that originated in the Lorraine region of France. It traditionally includes bacon, eggs, and cream in a pastry crust.
Flavor profiles:
This quiche has a savory and rich flavor from the bacon, leeks, and Gruyere cheese. The nutmeg adds a subtle sweetness to balance the flavors.
Serving suggestions:
Serve this quiche for brunch or lunch with a side salad or roasted vegetables.
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Region: French