Baked Quiche Lorraine is a smooth delicious meal that is presented beautifully presented in the shape of a tart. This recipe is popular for brunch and festive occasions. Th body of the Quiche is creamy, smooth and delicious. This recipe is intermediate and may challenge beginners but if you have the patience and good fundamentals to cooking follow this recipe to ad decor and style to any table setting. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have this sophisticated Quiche Lorraine sensation today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Warm, moist and full of creamy cheese that everyone will appreciate. I hope you enjoy! Thanks for visiting and see you again soon.
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Preheat the oven to 400°F. Pie Crust: homemade or store bought (follow the instructions on the box as directed). In a 9″ tart pan: roll out the crust, place it in the pan and gently press to form the shape of the tart pan. Cut any crust that is hanging over the edge. Transfer the tart to a baking sheet.
Prick the crust with a fork. Place parchment paper on top.
Then, add pie weights or dried beans (2 lbs) atop of the parchment paper. Bake the crust for 10 minutes. Remove the parchment paper and the pie weight/beans. Let cool for 20 minutes (see video for reference).
Drop the oven temperature to 375°F. Cook the bacon until crispy. Transfer to a plate with paper towel. Then chop into chunks. Shred gruyere cheese and set aside. Spread half of the chopped bacon on the crust.
Add shredded cheese.
Add the other half of the bacon. Add chopped onions.
Eggs, heavy whipping cream, salt & pepper
Whisk.
Slowly and carefully pour the egg mixture over the cheese and bacon to ½ below the rim.
Bake for 30 minutes or lightly golden brown. Test for doneness: place toothpick in the center and when it comes out clean it is done.
Remove from the oven and let rest for 15 minutes before removing rim.
Slice
Serve & Enjoy!
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Quiche Lorraine
Equipment
- 9" Tart Pan
Ingredients
- 9" pie crust store bought or homemade
- 8 sliced bacon
- 4 large eggs
- 1 cup freshly shredded gruyere cheese
- 1 cup heavy whipping cream
- ¼ cup chopped red onions chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400°F.
- Pie Crust: homemade or store bought (follow the instructions on the box as directed). In a 9" tart pan: roll out the crust, place it in the pan and gently press to form the shape of the tart pan. Cut any crust that is hanging over the edge. Transfer the tart to a baking sheet. Prick the crust with a fork. Place parchment paper on top. Then, add pie weights or dried beans (2 lbs) atop of the parchment paper. Bake the crust for 10 minutes. Remove the parchment paper and the pie weight/beans. Let cool for 20 minutes (see video for reference).
- Drop the oven temperature to 375°F.
- Cook the bacon until crispy. Transfer to a plate with paper towel. Then chop into chunks. Shred gruyere cheese and set aside.
- In a large measuring cup or bowl: add eggs, salt, pepper and whisk. Add heavy whipping cream and whisk.
- Spread half of the chopped bacon on the crust. Add shredded cheese. Add the other half of the bacon. Add chopped onions. Slowly and carefully pour the egg mixture over the cheese and bacon to ½ below the rim.
- Bake for 30 minutes or lightly golden brown. Test for doneness: place toothpick in the center and when it comes out clean it is done. Remove from the oven and let rest for 15 minutes before removing rim.
Slice and enjoy!
Video
Breakfast Recipes
Baked Goods
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