The Ultimate Classic Quiche Lorraine and a Foolproof Crust

Recipe Introduction

Quick Hook

Fancy a bit of France without leaving your kitchen? This quiche and crust recipe is proper lush! Honestly, it’s the most comforting savoury bake you’ll ever make.

Brief Overview

The classic Quiche Lorraine hails from the Lorraine region of France. It's a savoury custard pie. This recipe makes a medium-difficulty bake, taking about 2 hours 15 minutes total.

You'll get about 6-8 servings of this delicious treat.

Main Benefits

This savory custard pie recipe is packed with protein from the eggs and bacon. Perfect for a posh brunch or a light supper. It’s proper special because it uses a homemade crust.

Right then, let's dive into the flaky goodness! We're going to make the best quiche recipes from scratch. First, let's talk ingredients.

Cracking the Crust Code: Your Quiche Crust Recipe

You know, the crust can be a bit of a faff. This quiche pie crust recipe is here to make that easy for you.

Essential Ingredients for a Flaky Pie Crust for Quiche

You'll need all-purpose flour, salt, unsalted butter (ice cold, mind!), ice water, and an egg yolk for that lovely golden wash.

Remember, the colder the butter, the flakier the crust! Cold butter is key.

The Ultimate Classic Quiche Lorraine and a Foolproof Crust Recipe Card

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Preparation time:30 Mins

Cooking time:50 Mins

Servings:6-8 servings

Ingredients:

• 1 ½ cups (190g) all-purpose flour, plus extra for dusting
• ½ teaspoon (3g) salt
• ½ cup (115g) unsalted butter, very cold, cut into small cubes
• ¼ cup (60ml) ice water, plus more if needed
• 1 large egg yolk (for egg wash, optional)
• 6 ounces (170g) bacon lardons, or thick-cut bacon, diced
• 1 tablespoon (15ml) olive oil
• 1 medium onion, finely chopped
• 4 large eggs
• 1 ½ cups (355ml) heavy cream
• ½ cup (115ml) whole milk
• ¼ teaspoon (1g) ground nutmeg
• ½ teaspoon (3g) salt
• ¼ teaspoon (1g) black pepper
• 1 cup (115g) Gruyère cheese, shredded (or Emmental, if you're feeling Swiss!)

Instructions:

• Combine flour and salt.
• Cut in the cold butter using a food processor or pastry blender until the mixture resembles coarse crumbs.
• Gradually add ice water, mixing until the dough just comes together.
• Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
• Cook the bacon lardons in a skillet over medium heat until crispy. Remove and set aside, reserving rendered fat.
• Sauté onion in the reserved bacon fat (and a little olive oil if needed) until softened and translucent.
• Whisk together eggs, cream, milk, nutmeg, salt, and pepper in a bowl.
• Preheat oven to 375°F (190°C).
• Roll out the chilled dough on a lightly floured surface.
• Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
• Dock the bottom of the crust with a fork.
• Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
• Remove the parchment paper and pie weights, and bake for another 5-7 minutes, or until the crust is lightly golden.
• Sprinkle half of the shredded cheese on the bottom of the partially baked crust.
• Arrange the cooked bacon and sautéed onions evenly over the cheese.
• Pour the egg mixture over the bacon and onions.
• Top with the remaining cheese.
• Bake for 30-40 minutes, or until the filling is set and the crust is golden brown. The center should jiggle slightly when the pan is gently shaken.
• Let cool slightly before serving.

Nutrition Facts

Calories:500

Fat:40g

Recipe Info

Category:Main Course

Cuisine:French

Ingredients & Equipment: Let's Get This Quiche Started!

So, you want the best quiche recipes ? Fantastic! A quiche and crust recipe needs quality ingredients and the right tools.

Don't worry, it's easier than you think. Let's dive in. I remember the first time I tried making a quiche, oh my gosh, the crust was a disaster! But we learn, right?

Main Ingredients: The Stars of the Show

Here's what you need for the quiche and crust recipe , measurements are available in US and Metric units:

For the Dough (aka that glorious quiche pie crust ):

• All-purpose flour: 1 ½ cups (190g) , plus extra for dusting
• Salt: ½ teaspoon (3g)
• Unsalted butter: ½ cup (115g) , very cold and cubed
• Ice water: ¼ cup (60ml) , plus a bit more if needed. Really ice-cold water!
• Egg yolk: 1 large (optional, for that lovely golden finish)

Quality Indicators : The butter HAS to be super cold! That's how we get a flaky pie crust for quiche . Trust me on this one!

For that scrummy Filling:

• Bacon lardons (or thick-cut bacon, diced): 6 ounces (170g) . Go for good quality bacon, it makes a difference.
• Olive oil: 1 tablespoon (15ml)
• Onion: 1 medium, finely chopped
• Eggs: 4 large. Free-range if possible, for a richer flavour.
• Heavy cream: 1 ½ cups (355ml) . Full fat is the way to go, for a savory custard pie recipe !
• Whole milk: ½ cup (115ml)
• Ground nutmeg: ¼ teaspoon (1g)
• Salt: ½ teaspoon (3g)
• Black pepper: ¼ teaspoon (1g)
• Gruyère cheese: 1 cup (115g) , shredded. Emmental works too, you know?

Seasoning Notes: Spice Up Your Life (and Your Quiche)

Essential spice combinations: Nutmeg is key! It adds warmth. Flavor enhancers and aromatics: Sautéed onions are crucial for depth of flavor.

Quick substitution options: If you don’t have Gruyère, Emmental is a good swap.

Equipment Needed: Keeping it Simple

• 9-inch (23cm) tart pan with a removable bottom. This is non-negotiable, for easy serving.
• Food processor (optional, for the crust. Can do it by hand if you're feeling strong!)
• Rolling pin.
• Parchment paper.
• Pie weights or dried beans. I've used rice in a pinch for blind baking quiche crust !

Alright! Got all your bits and bobs? Time to get baking this homemade quiche ! Remember, this quiche Lorraine recipe is all about technique, and a dash of love! If you like an easy quiche variations , You will have a great experience with this recipe, and remember, Cold butter it is essential for a good Quiche Crust Recipe and the proper result of a quiche pie crust !

Let's Get Quiche-y: Cracking the Perfect Crust

Honestly, who doesn't love a good quiche? It's proper comforting, isn't it? We're talking a flaky pie crust for quiche cradling a creamy, dreamy filling.

And while it seems fancy, I'm here to tell you, it's totally doable. Let's not wait to make the Best Quiche Recipes for your enjoyment!

Prep Like a Pro: The Mise en Place Magic

Before we dive in, let’s get our ducks in a row. This is key, especially with pastry. We want cold butter, ice water, and all filling ingredients ready to go.

It's essential mise en place , like they say in fancy kitchens. Plus, having everything prepped saves time and stops you from flapping about later.

Trust me, I've been there.

Step-by-Step to Quiche Perfection

Right, here's how we whip up this quiche and crust recipe , piece of cake (or quiche!)

1. Dough Time: Combine flour and salt. Cut in COLD butter. You want pea-sized bits.
2. Water Works: Drizzle in ice water until it just comes together. Don't overmix!
3. Chill Out: Form a disc, wrap it up, and chill for at least 1 hour . This is important!
4. Roll with It: Roll out the chilled dough on a lightly floured surface.
5. Pan-tastic: Gently transfer to your tart pan. Trim the edges.
6. Poke It: Dock the bottom with a fork. No soggy bottoms here, thanks!
7. Blind Bake: Line with paper, add weights, and bake at 375° F ( 190° C) for 15 minutes . Then, remove weights and bake another 5- 7 minutes .
8. Fill 'er Up: Add cheese, bacon, onions and the egg mixture. Bake for 30- 40 minutes or till it is slightly jiggle when you shake the pan.

Pro Tips for a Quiche Masterpiece

Now, for the secrets! A little insider knowledge to elevate your quiche game.

• Cold is King: Always, always use cold butter. It's the secret to a flaky pie crust for quiche .
• Don't Overwork It: Overmixing the dough equals tough pastry. Go easy, tiger.
• Blind Bake Like a Boss: Seriously, don’t skip it. Blind baking quiche crust is THE way to avoid that dreaded soggy bottom.

Looking for something fun? The Bacon Quiche Recipe is an excellent alternative or start with a Quiche Lorraine recipe

Enjoy!

Recipe Notes: Your Quiche Journey

Right then, before you get stuck in to this glorious quiche and crust recipe , let's have a little chinwag about some bits and bobs that'll help you ace it.

Honestly, these tips can make all the difference! You know, the difference between a soggy bottom and a showstopper!

Cracking Serving Suggestions

Plating and Presentation Pointers

Fancy it up a bit! A wedge of quiche on a plate, next to a simple green salad? Sorted. Drizzle a little balsamic glaze around for a bit of poshness.

Got some chives? Sprinkle them about! Oh my gosh, it looks delightful!

Sidekicks and Beverages

A light, leafy salad is your best friend here. A bit of rocket, some cherry tomatoes… Bob's your uncle! As for drinks, a crisp white wine, like Sauvignon Blanc, cuts through the richness.

Or, you know, just a cuppa!

Spot-on Storage Tips

Keeping it Fresh in the Fridge

If you’ve got leftovers (unlikely, I know!), whack them in an airtight container in the fridge. They'll be good for about 3 days.

Freezing Fun (Maybe)

Freezing cooked quiche isn't ideal, as the texture can change. But if you must , wrap it tightly in cling film and then foil.

Reheat from frozen in a low oven 160° C ( 320° F) until piping hot.

Reheating like a Pro

The best way is in the oven. A gentle 175° C ( 350° F) until warmed through. Microwaving works, but it can make the crust a bit soggy.

Awesome Adaptations

Dietary Tweaks

Need a veggie option? Swap the Bacon Quiche Recipe for mushrooms or roasted veg. Job done! If you need Easy quiche variations , try adding some roasted peppers, asparagus, or spinach for some colour.

Seasonal Swaps

In the spring, use fresh asparagus. Autumn? Butternut squash is the way to go. You get the idea!

Nutri-Facts!

Keeping it Simple

Okay, so each slice has roughly 450-550 calories. There's protein and fat, but it's all good stuff! Remember, this is just a rough guide, mind.

Health Perks

You know, it’s got protein from the eggs and cheese, which is good for keeping you going. Plus, the bacon lardons provide that flavour explosion that keeps you satisfied.

So, it's not just tasty, it's actually got some good bits in it! Homemade Quiche is one of the best ways to ensure everything is fresh and top notch.

So there you have it! A few little pointers to help you on your Best Quiche Recipes adventure. Don't be shy, give it a go! You might just surprise yourself! And remember, even if it's not perfect , it'll still taste blooming delicious.

Happy baking, you lovely lot!