Quiche Lorraine
Equipment
- 9-inch tart pan
- Pie weights or dried beans
- Parchment paper
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter cold, cubed
- 1/4 tsp salt
- 3-4 tbsp ice water
Filling
- 6 slices bacon cooked and chopped
- 1 cup Gruyère or Swiss cheese grated
- 3 large eggs
- 1 1/4 cups heavy cream
- 1/4 tsp ground nutmeg
- Salt & pepper to taste
Instructions
- In a bowl, mix 1 ¼ cups flour and ¼ tsp salt. Cut in the ½ cup cold butter until the mixture resembles coarse crumbs. Gradually add 3-4 tbsp ice water, one tablespoon at a time, mixing until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Preheat your oven to 190°C (375°F). Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Trim the edges and prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 5 minutes. Let it cool.
- In a bowl, whisk 3 eggs, 1 ¼ cups cream, ¼ tsp nutmeg, salt, and pepper. Spread the cooked bacon and 1 cup grated Gruyère evenly over the cooled crust. Pour the egg mixture on top.
- Reduce the oven to 175°C (350°F). Bake for 30-35 minutes, or until the quiche is golden and the center is set. Let it cool slightly before serving.
Notes
Nutrition
Quiche Lorraine
Origins of Quiche Lorraine
Quiche Lorraine, a savory pie from the Lorraine region in northeastern France, has its origins in the Middle Ages. The dish originally featured a simple open pie filled with eggs and cream. The word “quiche” is derived from the German word “kuchen,” meaning cake, reflecting Lorraine’s historical ties to both French and German cultures.
Evolution of the Classic Recipe
While the earliest versions of quiche Lorraine consisted only of eggs and cream, the addition of lardons (small pieces of bacon) transformed it into the rich and flavorful dish we know today. In the 19th century, cheese began to appear in recipes, although traditionalists argue that an authentic quiche Lorraine should not include cheese.
Global Popularity and Variations
Quiche Lorraine gained international fame in the mid-20th century, especially in the United States, where it became a popular brunch dish. Modern variations now include a wide range of ingredients like spinach, mushrooms, and seafood. Despite these additions, the classic bacon-and-cream filling remains the foundation of this beloved dish.
Influence on French Cuisine
Quiche Lorraine has become a symbol of French culinary expertise, highlighting the country’s ability to take simple ingredients and elevate them into something elegant. Its combination of cream, eggs, and savory bacon makes it both rich and satisfying, a staple in French cuisine and a favorite in households worldwide.
Quiche Lorraine
Equipment
- 9-inch tart pan
- Pie weights or dried beans
- Parchment paper
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter cold, cubed
- 1/4 tsp salt
- 3-4 tbsp ice water
Filling
- 6 slices bacon cooked and chopped
- 1 cup Gruyère or Swiss cheese grated
- 3 large eggs
- 1 1/4 cups heavy cream
- 1/4 tsp ground nutmeg
- Salt & pepper to taste
Instructions
- In a bowl, mix 1 ¼ cups flour and ¼ tsp salt. Cut in the ½ cup cold butter until the mixture resembles coarse crumbs. Gradually add 3-4 tbsp ice water, one tablespoon at a time, mixing until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Preheat your oven to 190°C (375°F). Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Trim the edges and prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for another 5 minutes. Let it cool.
- In a bowl, whisk 3 eggs, 1 ¼ cups cream, ¼ tsp nutmeg, salt, and pepper. Spread the cooked bacon and 1 cup grated Gruyère evenly over the cooled crust. Pour the egg mixture on top.
- Reduce the oven to 175°C (350°F). Bake for 30-35 minutes, or until the quiche is golden and the center is set. Let it cool slightly before serving.
Notes
Nutrition
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