Classic Custard Quiche Lorraine
This quiche is tall and smooth, with little other than cheese, onions and a bit of bacon to distract from a custardy center rich with eggs and cream.
Total Steps
21
Ingredients
13
Tools Needed
9
Ingredients
- 1 refrigerated pie crust dough (1/2 of a 15-ounce box), at room temperature
- 3 slices thick bacon
- 3/4 cup minced onion
- 1/2 cup grated Swiss cheese
- 1/4 cup grated Parmesan cheese
- 5 large eggs
- 1 1/4 cup heavy or whipping cream
- 1/2 cup whole milk
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon dried tarragon
- Pinch dried thyme
- Pinch nutmeg
Instructions
Step 1
<a href="/H3S4YV46">Preheat oven </a>to 325 degrees F.
Step 2
Place pie crust dough onto a lightly floured surface and unroll it.
Step 3
Using a <a href="/LTNN8R88">rolling </a>pin, <a href="/LTNN8R88">roll </a>crust into a circle about 13 inches in diameter.
Step 4
Place crust into a spring form pan and <a href="/8M4FMXQ6">fold </a>the edge of the crust to the outside of the pan, <a href="/4NXSJQ3D">pressing </a>it into the sides of pan. (This is so crust doesn’t shrink in baking.)
Step 5
<a href="/45BJSPGG">Prick </a>crust all over bottom and sides with a fork.
Step 6
<a href="/RNT367Z2">Bake,</a> uncovered, until crust begins to <a href="/D434P8MH">brown </a>just slightly, about 7 minutes. Remove from oven and set aside.
Step 7
While crust <a href="/RNT367Z2">bakes,</a> cook bacon in a medium <a href="/MYJ2HRB7">skillet </a>over medium <a href="/XZFHRHHF">heat </a>until very <a href="/8J3RJ3MF">crisp </a>and <a href="/D434P8MH">brown </a>on both sides, about 8 to 10 minutes.
Step 8
While bacon cooks, <a href="/RSDQ7YW8">peel </a>and <a href="/ZG86GNS8">mince </a>onion, and set aside.
Step 9
When bacon is done, remove to a <a href="/ZJ3WDM5Q">plate </a>lined with paper towels, blot any extra fat, and set aside.
Step 10
Remove all but about 1 teaspoon of the fat in the <a href="/MYJ2HRB7">skillet,</a> add onion and cook until translucent, about 4 to 5 minutes.
Step 11
Scatter onions and half of cheeses evenly over crust bottom. Set aside.
Step 12
Finely <a href="/6L7QNTJV">chop </a>bacon, and scatter half of it over cheese in crust. Set remaining bacon and cheese aside.
Step 13
Break eggs into a <a href="/S6W4FR7F">blender </a>container.
Step 14
Add <a href="/R3P5MM3Z">cream,</a> milk, flour, pepper, tarragon, thyme and nutmeg, and process on high until very foamy, about 1 minute.
Step 15
Pour half of egg mixture into pie crust.
Step 16
Scatter in remaining bacon and cheese.
Step 17
<a href="/R34ZSY3M">Top </a>with remaining egg mixture.
Step 18
<a href="/RNT367Z2">Bake,</a> uncovered, until <a href="/R34ZSY3M">top </a>is light <a href="/D434P8MH">brown </a>and quiche is just set (center should still jiggle very slightly) 55 to 60 minutes. Remove from oven and <a href="/GZFHJC5K">cool </a>at least 15 minutes before removing sides of spring form pan.
Step 19
Quiche may be <a href="/GZFHJC5K">cooled </a>to room temperature and <a href="/YCPJKCW5">frozen,</a> still in pan and covered tightly with both plastic <a href="/X75YQJ6B">wrap </a>and foil, for up to 2 weeks. Defrost in refrigerator 2 days, bring back to room temperature and reheat 5 minutes, uncovered, in a 300-degree oven before preparing to <a href="/Y6MVNCHX">serve. </a>Alternately, quiche <a href="/TPWNYF5L">can </a>be <a href="/ZSSVQ6FG">refrigerated </a>for up to two days. Follow directions above for reheating.
Step 20
To <a href="/Y6MVNCHX">serve,</a> <a href="/XZBDDD5G">cut </a>quiche crust away from the spring form pan’s side with a serrated knife, leaving about a 1-inch crust side above filling of the quiche.
Step 21
Remove sides of spring form pan, <a href="/3JDX2Q84">slice </a>and <a href="/Y6MVNCHX">serve.</a>