Classic Quiche Lorraine: A Timeless French Delight

Quiche Lorraine is a beloved classic that hails from the Lorraine region of France. This savory pie features a delicate, buttery crust filled with a rich custard of eggs, cream, and a generous helping of smoky bacon. The simplicity of the ingredients allows the flavors to shine, making it a perfect dish for brunch, lunch, or a light dinner. Whether served warm or at room temperature, this quiche is a versatile and elegant dish that brings a touch of French cuisine to your table.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Filling:

• 6 oz. bacon, chopped
• 1 medium onion, finely chopped
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup Gruyère cheese, grated

Instructions:

1. Prepare the Crust:

1. In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough.
3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan, pressing it into the bottom and sides. Trim any excess dough, then prick the bottom with a fork.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for another 10 minutes, or until the crust is lightly golden. Set aside to cool slightly.

2. Prepare the Filling:

1. In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels.
2. In the same skillet, sauté the onion in the bacon fat until soft and translucent. Remove from heat and set aside.
3. In a large bowl, whisk together the eggs, heavy cream, and milk. Season with nutmeg, salt, and pepper.
4. Stir in the cooked bacon, sautéed onion, and grated Gruyère cheese.

3. Assemble and Bake:

1. Pour the filling into the pre-baked crust, spreading it out evenly.
2. Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
3. Remove from the oven and allow the quiche to cool slightly before slicing.

4. Serve:

1. Serve the Quiche Lorraine warm or at room temperature, garnished with a simple green salad or fresh herbs. Enjoy the classic flavors of this French favorite!