Quiche Lorraine Delight

The history of Quiche Lorraine is deeply rooted in the culinary traditions of Lorraine, a region known for its hearty and flavorful dishes. The term "quiche" itself is derived from the German word "kuchen," which means cake. Originally, Quiche Lorraine was a simple dish comprising a pastry crust filled with eggs, cream, and bacon, reflecting the region's agricultural bounty. The earliest known recipes date back to the 16th century, though it wasn't until the 19th century that the dish began to gain popularity outside of France.

Dive into the rich culinary tradition of Quiche Lorraine, a classic French dish loved worldwide. This savory pie features a flaky crust filled with creamy goodness, bacon, and Gruyère cheese, making it perfect for any meal. Learn about its fascinating history, essential ingredients, and follow a detailed step-by-step guide to create your own version at home. Whether you’re a novice or a pro, this delightful dish is sure to impress your family and friends. Discover the versatility and joy of making Quiche Lorraine today!

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Ingredients

1 pre-made 9-inch pie crust

6 large eggs

1 cup heavy cream

1 cup whole milk

1 cup shredded Gruyère cheese

1 cup diced cooked bacon (about 6 strips)

1 small onion, finely chopped

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg

Fresh chives or parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Pie Crust: Place the pre-made pie crust into a 9-inch pie dish, crimping the edges as desired. Prick the bottom with a fork to prevent bubbling. Bake in the preheated oven for about 10 minutes until just lightly golden. Remove and set aside to cool slightly.

Sauté the Onion: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, around 5-7 minutes. Remove from heat and let it cool.

Mix the Filling: In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until well combined. Stir in the shredded Gruyère cheese, diced bacon, sautéed onions, salt, black pepper, and nutmeg until evenly incorporated.

Fill the Crust: Pour the egg mixture into the pre-baked pie crust, spreading it evenly.

Bake the Quiche: Bake in the preheated oven for 35-40 minutes, or until the quiche is puffed and golden brown on top, and a knife inserted in the center comes out clean.

Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing. Garnish with fresh chives or parsley if desired. Serve warm or at room temperature.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings