Quiche Lorraine
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 pie crust, 9-10-inch
- 1⁄4 lb bacon or 1/4 lb pancetta, finely diced
- 1 large leek, sliced washed and dried
- 1 tablespoon butter
- 3 large eggs
- 1 cup half-and-half or 1 cup milk
- 1⁄4 teaspoon grated nutmeg
- 1⁄4 teaspoon ground mustard
- kosher salt
- fresh ground black pepper
- 1⁄2 lb gruyere, grated
- 2 tablespoons grated parmesan cheese
directions
- Roll out pie crust. Place into a 9" pie plate, or a 10" tart pan with removable bottom. Blind bake crust in a preheated 350F oven for 10-15 minutes.
- Fry bacon (or pancetta) in a skillet over medium heat until rendered and crispy, 4-6 minutes. Remove with a slotted spoon, leaving fat in pan.
- Add butter to bacon fat until melted. Add leek and saute, stirring often, until soft but not browned, 4-5 minutes.
- Beat eggs in a large bowl. Add half-and-half, nutmeg, mustard, a generous pinch of salt and black pepper. Whisk until blended.
- Scatter bacon and leeks evenly across bottom of crust. Spread gruyere evenly across pan. Pour in custard mixture.
- Sprinkle parmesan across custard. Bake in 350F oven 40-45 minutes until a knife inserted in center comes out clean. (If edges of crust become too brown, cover with foil). Let stand 10 minutes before slicing to serve.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!