Quiche Lorraine
Delight in the flavors of Quiche Lorraine, a timeless French recipe that can be enjoyed for breakfast, brunch, or dinner.
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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
Nutrition
Serving: 1sliceCalories: 410kcal
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