This classic French quiche is perfectly impressive for a weekend brunch, but it’s not difficult to make.
Here’s how to pull it off.
But the classic quiche Lorraine has endured, I’m guessing mostly because of the bacon!
Lori Rice
If you’ve never made a quiche before, don’t worry, it couldn’t be easier.
Especially if you’re working with a prepared frozen crust.
If not, it’s still easy, it just takes more time and planning.
Lori Rice
Can You Substitute the Milk and Cream?
Other dairy substitutions with less fat will add less richness to the custard.
Can You Freeze (and Reheat) Quiche Lorraine?
Lori Rice
To freeze an entire, fully cooked quiche, allow it to cool first.
Then place itpan and alluncovered, in the freezer until it is frozen through.
The quiche will keep in the freezer up to three months.
Lori Rice
Reheat in a 350F oven until warmed through.
Cover the quiche with foil so it doesn’t brown anymore.
Individual slices can also easily be defrosted and reheated in the microwave.
Lori Rice
Place it in a 10-inch wide, 1 1/2-inch high tart pan, pressing the dough into the corners.
(If you don’t have a tart pan, you might use a similarly sized pie pan.)
Freeze for at least 30 minutes before blind-baking.
Lori Rice
Pre-baking is also called “blind” baking.
If you’re using a store-bought frozen crust, follow the directions on the package for pre-baking.
If you are pre-baking a homemade crust, preheat oven to 350F.
Lori Rice
Line the frozen crust with heavy duty aluminum foil.
Allow for a couple inches to extend beyond the sides of the tart or pie pan.
Fill tart pan with pie weights such as dry beans, sugar, or rice.
Lori Rice
Bake for 40 minutes.
(See further tips onhow to blind bake a crust.)
Set a large frying pan over medium heat.
Lay the cooked strips of bacon on a paper towel to absorb the excess fat.
Chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
After the bacon is cooked preheat the oven to 350F.
Whisk the eggs in a large bowl.
Add the nutmeg, salt, black pepper and chives and whisk a little more.
Arrange the bacon and cheese in the bottom of the pie crust.
Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the pie crust.
If using pan with removable bottom, place a rimmed baking sheet underneath.
Put the quiche into the preheated oven and bake for 30-40 minutes.
Check for doneness after 30 minutes by gently jiggling the quiche.
It should still have just a little wiggle.
(It will finish setting while it cools.)
Cool on a wire rack.
Did you enjoy this recipe?
Let us know with a rating and review!
