Classic Quiche Lorraine
photo by French Tart
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 -6 slices bacon, diced
- 1 cup chopped yellow onion
- 1 shallot, chopped
- 1 tablespoon finely chopped parsley
- 3 large eggs
- 1 1⁄2 cups half-and-half or 1 1/2 cups milk
- 1⁄4 teaspoon dry mustard
- 1 dash ground nutmeg
- 1⁄2 teaspoon salt (or to taste)
- fresh ground pepper
- 1 1⁄4 cups grated gruyere cheese
- 1 (9 inch) pie shells, partially baked
directions
- In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a slotted spoon; let bacon drain.
- Discard all but 1 tablespoon bacon drippings from pan.
- Add in onion and shallot; stir/saute for 5 minutes or until tender; stir in parsley.
- In a mixing bowl, whisk together the eggs, half-and-half, mustard, nutmeg, salt, and pepper; add in onion mixture and bacon; stir to combine.
- Sprinkle cheese over the bottom of the pie shell.
- Pour egg mixture over all.
- Bake in a 350 degree oven for about 40-45 minutes or until knife inserted into center comes out clean (cover pie crust edges as appropriate if become too brown).
- Let stand for 10 minutes.
- Cut into wedges and serve.
Reviews
-
I couldn't find my mom's recipe, so I used this one because it seemed to be very close. It was delicious! Modifications - I didn't have shallot, so I skipped it. I didn't have parsley. I had chopped an onion for another quiche recipe, so I just used what was left (maybe 3/4 c?). I had sliced, packaged Swiss cheese, so just diced that up for the cheese. My technique was to put the bacon, onion, and cheese in the shell and pour the custard over it. Also, I heat the cream before adding the eggs.
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This was a wonderful quiche! I did not add the cheese however, as I wanted to try to keep to an original quiche recipe as much as possible! (I had to add the onions and shallot however!) We ate it with a mixed salad for lunch and it was extremely tasty. One point - it was baked after 35 minutes and was very "set" - I quite like my quiche with a bit of a "wobble" as it firms up so much when it is cook.....so I might adjust the baking times OR reduce the oven temperature next time. I made my own pastry and I did not add the mustard powder either, forgot to mention that earlier. Made for French Food and Photo Fun - thanks for posting a classic, we loved it! FT:-)