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😋