Quiche Lorraine is another favorite classic French recipe. Quiche is so versatile; it can be baked with so many different vegetables, meats and cheeses. It is a delicious, light but filling egg custard tart packed with protein and essential vitamins and minerals.

The classic version, Quiche Lorraine, is centuries old. It was first developed in the northern regions of France, Lorraine/Alsace, which border Germany.

Quiche can be made as a breakfast dish and is often seen on brunch menus. It has a pretentious presentation, yet it is not difficult to make. It also can be made ahead of time and refrigerated for up to 5 days.

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Quiche Lorraine

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Servings 8 servings

Equipment

food processor
Rolling Pin
Large mixing bowl
9 inch pie plate

Ingredients

Quiche Crust

1¼ cup Flour
1/2 tsp Salt
1/2 cup Butter, cold
4 tbsp Water, ice cold
1 tbsp Apple cider vinegar

Quiche Filling

1/2 lb Bacon, cooked and chopped
1/3 cup Yellow onion, minced
1 cup Gruyere cheese, shredded
4 Large eggs
2 cups Heavy cream
3/4 tsp Sea salt
1/4 tsp Sugar
1/4 tsp Cayenne pepper
1/4 tsp Black pepper

Instructions

In a food processor, pulse flour and salt to mix.
Add butter and pulse several times to mix the dry ingredients with the butter.
Add ice cold water and apple cider vinegar.
Pulse the food processor to create a sandy like mixture.
remove the dough from the food processor and shape into a square.
Cover the dough in plastic wrap and refrigerate for 30 minutes.
Remove the cold dough from the refrigerator and roll out to a 12-14 inch circle on a floured surface.
Gently lay the dough into a 9 inch pie plate. Poke holes in the bottom of the dough with a fork and shape the outer crust.
Place the pie plate in the freezer while mixing the filling.
Preheat the oven to 425℉.
In a large mixing bowl, combine eggs, heavy cream, salt, sugar, cayenne, and black pepper.
Once the oven is preheated, remove the pie plate from the freezer.
Sprinkle the cooked chopped bacon, minced onions, and gruyere cheese over the dough.
Pour the egg mixture into the pie plate.
Bake at 425℉ for 15 minutes.
Reduce the temperature of the oven to 300℉ and continue to bake for 30 minutes. Internal temperature should be 175℉.
Allow the quiche to cool for 10 minutes before cutting.
Can be served immediately. Leftover quiche can be refrigerated, covered, for 5 days