Quiche Lorraine
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The Tale of Quiche Lorraine
Story updated
Quiche Lorraine takes its name from the Lorraine region in northeastern France and from the German word 'Kuchen' (cake), reflecting the area's Franco-German border history. The original medieval version was simply an open custard tart with bacon in an egg filling; cheese was added later, especially in versions popularized outside France.
Ingredients
Scale:· 6 servings
- 1 pre-made or homemade pâte brisée (9-inch)
- 8 oz bacon lardons
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup Gruyère cheese, grated
- Pinch of nutmeg
- Salt and white pepper to taste
Instructions
- 1Blind bake the pastry crust at 375°F for 15 minutes with pie weights.
- 2Cook bacon lardons until crisp and drain on paper towels.
- 3Whisk together eggs, cream, milk, nutmeg, salt, and pepper.
- 4Scatter bacon and half the Gruyère over the crust.
- 5Pour in the egg mixture and top with remaining cheese.
- 6Bake at 350°F for 30-35 minutes until just set with a slight jiggle in the center.
- 7Rest 10 minutes before slicing.
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