QUICHE LORRAINE recipe - French cuisine classic!

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For the full recipe: www.weekendatthecottage.com/quiche-lorraine/

This QUICHE LORRAINE RECIPE is the quintessential custard-filled, open-faced savoury pie.
We all know I’m not a professionally trained chef, but perhaps like you, I’m an at-home-chef-wannabe! Learning how to make quiche like this will make you feel like a pro. I sincerely hope this king of all quiche recipes comes close to what you would enjoy in France.
Here are some things that will help with preparation:

BIG PICTURE
Carol and I were chatting about the photograph of the ingredients used to make traditional Quiche Lorraine, and couldn’t help but marvel at the simplicity of this famous recipe. Eggs, cheese, onion, premium dairy and a bit of meat baked in a flaky pastry crust - it truly is the classic quiche recipe.

TASTY PASTRY
There’s no trick to the crust used in making quiche; in fact most short-crust pastry recipes will work fine. Head HERE for my go-to pastry dough recipe. One suggestion: once you’ve made your dough, allow it to sit in the refrigerator overnight before using it. This gives the gluten a chance to relax, preventing shrinkage. After all, who needs shrinkage? *wink*

EGGS & CHEESE
Extra-large organic eggs are called for in this recipe, and I suggest having them at room temperature before you begin. This will give the quiche filling that desirable, light, silky texture.

While the creamy custard-like quality of the filling is created by those eggs mixed with cream and milk, the real magic of this QUICHE LORRAINE RECIPE is about the cheese. We’re adding grated Parmesan in with the sautéed onions, and cubes of Gruyère that impart such memorable flavour to this wondrous dish. Truly magnifique!

TIN WIN!
I’ll be the first to admit that I’ve made this quiche recipe, and others, using a tin tart pan. They work perfectly and the finished quiche looks especially appetizing.

Truth be told, we find the results so much more pleasing when you make the recipe using a pie plate. I’ve added links at the bottom of the story if you’re interested in purchasing a stoneware pie plate like the one I used for this story. I'll also include a link for a traditional tart tin too.

We suggest serving this quiche with simple side dishes and accompaniments. We love it presented with our SIMPLE SALAD, a side of this HEALTHY FRUIT SALAD, our GRILLED ASPARAGUS and if time allows make this HOLLANDAISE SAUCE to accompany it. Trust us, a superior meal awaits.

This QUICHE LORRAINE RECIPE will forever hold a place of honour, whether we serve it for breakfast, brunch or lunch. Bon appétit!

INGREDIENTS
1 disc of pie dough
4 extra-large eggs, room temperature
1 cup of 35% cream
1 cup of whole milk
dash of grated nutmeg
pinch of salt
pinch of black pepper
6 rashers of bacon, sliced into ¼-inch pieces
1 medium sweet onion, finely chopped
1 cup of Gruyère cheese, cubed
¼ cup of parmesan cheese, grated

INSTRUCTIONS
1) Prepare pie shell: Prepare pie dough recipe and chill one disc in the fridge overnight.
2) Place pie dough onto a floured surface and roll into a 12-inch round. Transfer into a 9-inch pie plate. Crimp edges, then prick all over with a fork. Transfer to refrigerator and chill for 30 minutes.
3) Preheat oven to 400°F with the rack in the middle position. Line pie shell with foil, fitting it tight against the shell. Add pie weights, or about 2 cups of dry beans or rice, and bake for 15 minutes. Remove foil and weights. Return to oven and bake for an additional 10 minutes. Transfer pie plate to a wire rack and cool completely. Reduce oven temperature to 375°F.
4) Prepare the quiche filling: In a medium-sized bowl, whisk together eggs, cream, milk, nutmeg, salt and pepper. Set aside.
5) In a medium-sized skillet on medium-high heat, cook bacon until almost crispy. Transfer to a paper-towel-lined plate. Drain off all but one tablespoon of bacon fat from the skillet, reduce heat to medium and return to the stovetop. Add the onions and cook until soft and translucent.
6) Assemble the quiche: Lightly chop the bacon and distribute it evenly along the bottom of the pie shell. Add the onion and Gruyère cheese in the same manner. Add the grated parmesan. Slowly pour the egg mixture into the shell.
7) Place the pie plate onto a baking sheet and transfer to the oven. Bake for 35 to 40 minutes, or until a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 45 minutes. Cut into wedges and serve with tossed or fresh fruit salad.

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