Best Quiche Recipe (Quiche Lorraine)
Quiche Lorraine is a timeless French dish that is loved by many and is also one of the unsurpassed favorites in French cuisine, which got introduced into America during the 1950s. Presently, we have the yummy tart appearing in a plethora of flavors, notable among which are asparagus and zucchini. No doubt, this cheesy bacon dish can come in handy as your perfect brunch tart for a lazy breakfast during the weekends or holidays. Even better; the recipe is pretty easy to prepare; you simply require the perfect mix along with the below the step by step instructions. But first, remember to gather all the required ingredients in the right proportion and boom, your quiche Lorraine will be ready in no time at all. Continue reading for all the details.
How to Make Quiche Lorraine
Your breakfast quiche recipe comes in a combo of yummy flaky (crumbling) pie crust with a flavorful egg custard filling. This easy quiche recipe can be taken to extraordinary levels with several other fillings like cheese, bacon, caramelized onions, and much more. And it doesn’t matter whether it is consumed cold or hot; people who have had the privilege of tasting this delicious tart all found it exceptionally appealing. However, the below ingredients are the most essential for a successful recipe.
The ingredients to gather for the best quiche recipe include the following;
- Pie crust – 1 and has to be frozen
- Bacon – ½ lb (it has to come in thin stripes, chopped into pieces measuring half an inch each)
- Onions -1 (the yellow type, diced)
- Cheese – 1 cup (preferably gruyere and shredded)
- Heavy cream and whole milk – this has to come in equal portions (1 3/4 cup half and half)
- Eggs – 4 large ones
- Kosher salt – ½ teaspoon
- Black pepper – ¼ teaspoon (finely grounded)
- Paprika – ¼ teaspoon (grounded)
- Nutmeg – 1/8 teaspoon (grounded)
Note: To brush the inside of your tart, you will need a single egg white.
How to Prepare Pie Crust for Quiche Lorraine
Some people prefer to use commercially prepared pie crust, but using a homemade one is quite simple – sprinkle flour on a flat surface and proceed to roll out one pie crust up to 12 inches. This can also be accomplished between a couple of parchment papers before placing it in a tart pan. With the aid of your fingers, mold the dough to the tart pan. Then, allow it to sit in the freezer for the next half an hour. In the meantime, the oven should be preheated to 350 ̊F – remember to position the rack right in the middle.
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Pre-baking your crust
- If your crust is store-bought, then you must adhere to the instructions on the package to pre-bake. If not, get your pastry tart out of the freezer and proceed to blind bake. First, use a fork to poke the bottom of the crust several times with about a single inch gap. Next, line your tart with some foil or parchment paper, and remember to make a two inches allowance on top of the edges of the tart.
- If you plan to use a tart pan with a detachable bottom, position it on top of a rimmed baking sheet. What’s more, the insides should be filled with pie weights to prevent air pockets from being formed. Then, place in the oven and bake until the tart turns to light golden in color. The maximum baking time is expected to range from 35 to 40 minutes and the pie weights come out of the oven alongside the parchment when they are thoroughly baked. Now, with your egg white already whisked, proceed to give the insides of your baked tart a few strokes of the brush so as to ensure that the crust doesn’t turn soggy once filled.
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Making a flavorful egg filling for the quiche
- Don’t just stay idle and wait for the pie to pre-bake, use the time to prepare your egg filling. Get a skillet and pre-heat it (preferably on medium heat). Pour in the already sliced bacon – continue to stir until the bacon becomes very crispy with the fat completely rendered. With the aid of a spoon, scoop out the bacon into another bowl. Now, it is time to throw the sliced onions into the simmering bacon fat and continue to cook – remember to stir regularly until the onions turn golden brown in color, after which you scoop it into the same bowl with the bacon.
- Next, with another large bowl, break the four large eggs and proceed to whisk them with the 1 3/4 cup half and half (heavy cream and whole milk), adding half a teaspoon of salt, pepper (quarter teaspoon), nutmeg (1/8 teaspoon). All the ingredients should be mixed together; what’s more, the whisking should last for a little while in a bid to integrate some air into the mixture. Next, the cheese goes into the mix at this stage, followed by the waiting onion and bacon, after which the filling goes into the crust.
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Other Fillings That Can be Used in Preparing Quiche
Although there are a plethora of fillings for quiche, changing the fillings from time to time means that the delicious dish can be eaten as often as possible without getting jaded taste buds. This is because each filling brings a different taste and flavor with it. Below are some other ingredients you can add to your quiche filling;
- Veggies: This can come in the form of drained or wilted spinach, you can also throw some baby tomatoes into the mix, but they have to be farm fresh. Sliced fresh peppers can suffice; even roasted ones are also good. Arugula can also come in handy as a vegetable filling for your quiche.
- Protein: Here, you can go for sausage (which has to be chopped), ham, chicken (must be shredded), beef, or pork.
- Cheeses: The choices that are most popular for your cheese fillings are sharp cheddar and gruyere. We still have many others, but it all depends on choice.
Baking Quiche Lorraine
Baking the quiche Lorraine should be done in an oven already preheated to 350 ̊F with a recommended baking time of 50 minutes. What’s more, the best way to check if it is ready is to insert a knife into the quiche middle which needs to come off clean with the center jiggling slightly. Also remember that even when the quiche comes out of the oven, it will keep on cooking; so, it’s best to cool it a bit before proceeding to serve.
Is it Possible to Prepare my Quiche Ahead?
Yes, it is possible and can be done in two ways. It is either you pre-bake your crust, caramelize the onions, cook your bacon, get the egg custard whisked with all the necessary ingredients (with the exception of the cheese) and place in the fridge ahead of baking time. Then, when you are set to bake, bring all the ingredients together and place in the oven. Even with this process, you can still have your quiche served fresh.
On the other hand, it is also possible to finish baking the quiche and place it in the refrigerator for a while before eating. However, you will have to get it out of the fridge an hour ahead of serving time as it is best eaten at room temperature. On the flip side, if you prefer warm quiche, it’s best to place it in the oven already preheated to 200 ̊F – but remember to fold it with foil before baking the tart for half an hour.
How Long Can a Quiche Lorraine Tart Last in the Freezer?
One good thing about this French dish is that it can be preserved for a long time in the freezer. Frozen quiche tarts can last as long as three months, but you must follow some simple laid down instructions.
After the pie is baked, cool it at room temperature and cover it in a double layer of plastic covering. Be sure to have it covered with foil before freezing – this is targeted at preventing burn from the freezer. Then when you are set to serve, the quiche goes into the fridge to thaw for a whole day, after which you get rid of the plastic covering or wrap.
What Dish is Best Served With Quiche?
Quiche goes very well with a green salad. This particular combination makes an ideal brunch or breakfast since the quiche is filling as well as delicious. The salad functions to balance out this enriched tart marvelously. Potatoes can also be added but there is no need to go to the trouble of preparing both at the same time. Your potatoes can be prepared the previous day; you just need to reheat it the next morning which will save time.