Irresistibly Creamy Quiche Lorraine You Must Try Today
Creamy Quiche Lorraine is a delightful dish combining a flaky crust with rich custard and crispy bacon.
Equipment
- - Oven
- - Skillet
- - Mixing bowl
- Whisk
Ingredients
For the Crust
- 1 crust Homemade Quiche Crust Provides a flaky base; alternatively, use 2 sheets of shortcrust pastry for convenience.
For the Filling
- 1 tbsp Butter Preferably Kerrygold unsalted
- 2 oz Cooked Bacon Crumble for smoked depth
- 6.5 oz Chopped Bacon Crispy texture is best
- 1/2 whole Onion Diced into 1/4-inch pieces
- 1 clove Garlic Minced
- 1.25 cups Heavy Cream For rich, silky custard
- 4 whole Eggs Room temperature for smooth mixture
- Salt To taste
- Black Pepper To taste, freshly ground preferred
- 1.25 cups Gruyère Cheese Finely grated; substitutions available
Instructions
Preparation Steps
- Preheat your oven to 200°C/390°F (or 180°C/350°F for fan ovens).
- If making a homemade crust, blind bake for 10-12 minutes until set and slightly golden.
- Melt butter in a skillet over medium heat; sauté diced onion and minced garlic for 2-3 minutes.
- Add chopped bacon and cook until light golden, about 5-7 minutes.
- Transfer onion-bacon mixture to a bowl and cool slightly, reserving some bacon fat.
- In a large bowl, whisk together room-temperature eggs and heavy cream until smooth; season with salt and black pepper.
- Fold in finely grated Gruyère cheese.
- Scatter the cooled bacon mixture in the prepared crust; pour creamy egg mixture over it.
- Bake in preheated oven for 35-40 minutes until edges are set with a slight jiggle remaining in the center.
- Allow quiche to rest for 10-15 minutes before slicing.
Notes
Optional: Garnish with fresh herbs like chives or parsley for added flavor and color.