Imen Dridi Joy Of Cooking Quiche Lorraine features a golden crust filled with bacon, onions, and sharp white cheddar. Bake at 350˺F for 50 minutes. Perfect for brunch or dinner, it’s a tasty classic ready to delight.
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🤎 Why You’ll Love This Quiche Lorraine Recipe:
- Versatile Enjoyment: Enjoy it for brunch, lunch, or dinner, showcasing the versatility of this dish that suits any mealtime craving.
- Homemade Goodness: Experience the satisfaction of creating a homemade quiche with a golden, pre-baked crust and a rich, flavorful filling.
- Classic Comfort: This timeless recipe offers a classic comfort food experience, combining familiar ingredients in a delicious and satisfying way.
❓ What Is Joy Of Cooking Quiche Lorraine Recipe?
Joy Of Cooking Quiche Lorraine is a savory pie filled with bacon, onions, cheese, and a luscious custard made of eggs, half-and-half, and spices. Baked to perfection, it’s a symphony of flavors.
🧀 Joy Of Cooking Quiche Lorraine Ingredients
- 1 pie crust, (1 frozen crust, or 1/2 recipe for double pie crust)
- 1/2 lb thin strips of bacon, chopped into 1/2 inch pieces
- 1/2 yellow onion, diced
- 1 cup shredded cheese , (I used sharp white cheddar, but gruyere is classic)
- 1 3/4 cup half and half, (or equal parts whole milk and heavy cream)
- 4 eggs, large
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, finely ground
- 1/4 tsp smoked paprika
- 1/8 tsp ground nutmeg
For brushing the inside of the tart
- 1 egg white
🥮 How To Make Joy Of Cooking Quiche Lorraine
Prepare the Pie Crust:
- Bake and chill the fresh pie crust, or buy one from the store.
- Before putting the dough in the tart pan or deep pie pan, roll out one pie crust to 12″ on a lightly floured surface or between two sheets of parchment paper.
- Fit the pastry dough to the pan by pressing it into it with your fingers.
- While it’s freezing for about 30 minutes, warm the oven to 350˚F and place the rack in the middle.
Pre-Bake the Crust:
- If you buy a crust, follow the directions on the package for baking it first.
- If not, take the made pastry tart out of the freezer and poke holes in the bottom of it with a fork every inch or so. Then, bake it blind. Next, press parchment paper or foil around the sides of the tart, leaving a few inches of extra paper at the ends.
- Put the tart pan on a flat baking sheet if the bottom can be taken off.
- Put pie weights inside until they are 3/4 of the way full. Bake at 350˺F for 35 to 40 minutes, or until the tart is mostly cooked through and a light golden color.
- When you take it out of the oven, take off the pie weights and wax paper. Brush the inside of the baked tart with egg white that has been whisked. This will keep the crust from getting mushy from the filling.
Make the Savory Egg Filling:
- Set the pie to bake while you heat up a large pan over medium-low heat and add the bacon.
- Stir the bacon around a lot as it cooks until the fat is gone and it’s crispy. Scoop out the bacon and put it in a different dish.
- To make the onions brown, add the diced onions to the bacon fat and stir them around a lot.
- Use a slotted spoon to move them to the dish with the bacon.
- Add 4 eggs, 1 3/4 cups of half-and-half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika, and 1/8 tsp nutmeg to a large bowl. Whisk the ingredients together for about a minute to add some air to the custard.
- The cheese, cooked bacon, and onion should all be mixed in before being poured into the bread that has already been baked.
Bake the Quiche Lorraine:
- In an oven that has been set to 350˺F, bake the quiche Lorraine for about 50 minutes, or until a knife stuck in the middle comes out clean and the middle moves a little.
- The quiche will keep cooking even after you take it out of the oven. Let it cool down a bit before serving, and if you want, you can add parsley on top.
💭 Recipe Tips:
- Chilled Crust: Ensure the pie crust is well-chilled before baking to achieve a flaky and crisp texture.
- Blind Baking: If using a homemade crust, blind bake it before adding the filling. This helps prevent a soggy bottom.
- Proper Freezing: When freezing the crust, cover it with parchment paper or foil and use pie weights to maintain its shape.
🥗 What To Serve With Quiche Lorraine?
Quiche Lorraine can be serve with Fresh Greens Salad ,Fruit Medley ,Crispy Roasted Potatoes ,Herb-infused Couscous ,Tomato Basil Bruschetta.
🎚 How To Store Leftovers Quiche Lorraine?
- In the fridge: Store leftovers Leftovers Quiche Lorraine in an airtight container for up to 3 days.
- In the freezer: Wrap Leftovers Quiche Lorraine in foil or plastic wrap,for up to 2 months.
🥵 How To Reheat Leftovers Quiche Lorraine?
- In the Oven: Place leftover Quiche Lorraine on a baking sheet and warm for about 15 minutes at 325°F.
- In the Microwave: leftover Quiche Lorraines can be reheated on a microwave-safe plate for 1-2 minutes.
- In the Air-Fryer: Reheat Leftover Quiche Lorraine in the basket and air-fry for 5-7 minutes.
FAQ’S:
How Do I Prevent A Soggy Crust When Making Quiche Lorraine?
To prevent a soggy crust, pre-bake it before adding the filling. Brush the inside with whisked egg white after baking to create a protective barrier against moisture.
Is It Necessary To Freeze The Pastry Dough Before Baking the Crust?
Yes, freezing the pastry dough for about 30 minutes helps set the crust, ensuring it maintains its shape during baking and stays flaky.
Can I Use Whole Milk Instead Of Half-And-Half In The Quiche Filling?
Whole milk is a suitable substitute for half-and-half, maintaining a creamy consistency in the custard.
Why Use Parchment Paper Or Foil Around the Sides of the Tart During Pre-baking?
Using parchment paper or foil prevents the crust from over-browning during pre-baking and ensures even cooking of Joy Of Cooking Quiche Lorraine.
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Joy Of Cooking Quiche Lorraine Nutrition Facts:
- Calories: 496
- Total Fat: 42g
- Saturated Fat: 20g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 15g
- Cholesterol: 186mg
- Sodium: 957mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0.7g
- Sugars: 2.5g
- Protein: 17g
- Calcium: 58mg
- Iron: 1.2mg
- Potassium: 270.4mg
Joy Of Cooking Quiche Lorraine
Description
Joy Of Cooking Quiche Lorraine features a golden crust filled with bacon, onions, and sharp white cheddar. Bake at 350˺F for 50 minutes. Perfect for brunch or dinner, it’s a tasty classic ready to delight.
Ingredients
For brushing the inside of the tart
Instructions
- Bake and chill the fresh pie crust, or buy one from the store.
- Before putting the dough in the tart pan or deep pie pan, roll out one pie crust to 12″ on a lightly floured surface or between two sheets of parchment paper.
- Fit the pastry dough to the pan by pressing it into it with your fingers.
- While it’s freezing for about 30 minutes, warm the oven to 350˚F and place the rack in the middle.
- If you buy a crust, follow the directions on the package for baking it first.
- If not, take the made pastry tart out of the freezer and poke holes in the bottom of it with a fork every inch or so. Then, bake it blind. Next, press parchment paper or foil around the sides of the tart, leaving a few inches of extra paper at the ends.
- Put the tart pan on a flat baking sheet if the bottom can be taken off.
- Put pie weights inside until they are 3/4 of the way full. Bake at 350˺F for 35 to 40 minutes, or until the tart is mostly cooked through and a light golden color.
- When you take it out of the oven, take off the pie weights and wax paper. Brush the inside of the baked tart with egg white that has been whisked. This will keep the crust from getting mushy from the filling.
- Set the pie to bake while you heat up a large pan over medium-low heat and add the bacon.
- Stir the bacon around a lot as it cooks until the fat is gone and it’s crispy. Scoop out the bacon and put it in a different dish.
- To make the onions brown, add the diced onions to the bacon fat and stir them around a lot.
- Use a slotted spoon to move them to the dish with the bacon.
- Add 4 eggs, 1 3/4 cups of half-and-half, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika, and 1/8 tsp nutmeg to a large bowl. Whisk the ingredients together for about a minute to add some air to the custard.
- The cheese, cooked bacon, and onion should all be mixed in before being poured into the bread that has already been baked.
- In an oven that has been set to 350˺F, bake the quiche Lorraine for about 50 minutes, or until a knife stuck in the middle comes out clean and the middle moves a little.
- The quiche will keep cooking even after you take it out of the oven. Let it cool down a bit before serving, and if you want, you can add parsley on top.
Prepare the Pie Crust:
Pre-Bake the Crust:
Make the Savory Egg Filling:
Bake the Quiche Lorraine:
Joy Of Cooking Quiche Lorraine
