Quiche Lorraine

QUICHE LORRAINE😍

Anyone who knows me knows I’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 Mother’s Day and they’ll be raving about it until next year😋

Serves 4-5.

Ingredients:

For the Quiche Lorraine:

• 1 9” pie crust

• 1 12oz package thick cut bacon

• 1 large yellow onion, diced

• 4 eggs

• 16 oz crème fraiche

• 1 cup grated Gruyere cheese

• Salt and pepper to taste

Directions:

For the Quiche Lorraine:

• Preheat the oven to 400 degrees.

• Grease a 9” 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 enjoy😋