Quiche Lorraine

The Quiche Lorraine Recipe is the quintessential quiche dish and certainly one of the most popular in the store. French farmers in the Alsace-Lorraine region of France used to enjoy this quiche as a lunchtime meal, and it’s clear why. The smoky bacon floating amid a creamy cheese-infused filling is enough to keep you going all day long.

Quiche Lorraine Recipe
Makes one 9-inch pie, 6 to 8 slices

1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

2 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
¾ cup chopped onions
1 cup shredded Swiss cheese
½ pound cooked bacon, chopped into bite-size pieces
3 large eggs
1½ cups half-and-half
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper

Preheat the oven to 425°F.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin, until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
To prepare the filling, melt the butter in a medium skillet over medium heat.

Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell. Top this layer with the Swiss cheese. Finally, layer the bacon over the cheese.

Once you have added all three layers, gently mix them together inside the pie shell. In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, Swiss cheese, and bacon.

To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle.

Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.

Cooked Quiche Lorraine can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months.

To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

Quiche Lorraine
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