Quiche Lorraine

QUICHE LORRAINEšŸ˜


Anyone who knows me knows Iā€™m a bit of a quiche snob and have been working on the perfect recipe for probably 10 years now. About a year ago, I finally created this recipe, which has the perfect balance of creaminess and savoriness. A go to for brunch celebrations - impress your moms, grandmas, aunts and dog moms with this recipe on Motherā€™s Day and theyā€™ll be raving about it until next yearšŸ˜‹



Serves 4-5.

Ingredients:

For the Quiche Lorraine:

  • 1 9ā€ pie crust

  • 1 12oz package thick cut bacon

  • 1 large yellow onion, diced

  • 4 eggs

  • 16 oz crĆØme fraiche

  • 1 cup grated Gruyere cheese

  • Salt and pepper to taste



Directions:

For the Quiche Lorraine:

  • Preheat the oven to 400 degrees.

  • Grease a 9ā€ pie pan and line the pan with your pie crust. Build a rim or use a fork to crimp the edges. 

  • Cover the pie crust with parchment paper and add dried beans or pie weights to weigh it down. 

  • Bake for 10 minutes, then remove to cool slightly. Reduce the oven to 375 degrees.

  • Chop your bacon into bite sized pieces and add to a cold skillet. Place on medium high heat and cook until crisp. Remove and drain on paper towels.

  • Remove all but 2 tbsps of the bacon fat and add in the chopped onion with a pinch of salt. Cook until soft and caramelized, about 8-10 minutes. Shut off heat and let cool.

  • In a bowl, whisk together eggs, creme fraiche, and a pinch of salt and pepper.

  • Stir in the grated gruyere cheese, onion, and bacon until well incorporated.

  • Pour the mixture into the pie crust and bake at 375 degrees for 25-30 minutes, or until you insert a knife and it comes out clean.

  • If the pie crust starts to get too brown and toasty, cover the crust in some foil.

  • Serve warm or at room temperature and enjoyšŸ˜‹