Quiche Lorraine is a timeless classic that brings the comfort of French cuisine right to your kitchen. With its savory blend of bacon, cheese, and a creamy custard filling, it's perfect for brunch or a light dinner. Plus, it’s simple enough for novice cooks to tackle with confidence!
The foundation of this quiche is an unbaked pie crust, which holds all the delicious fillings together. Bacon adds a smoky, savory crunch that contrasts beautifully with the creamy custard. Gruyère cheese is nutty and melts like a dream, adding depth to every bite. Eggs are crucial for setting the custard, while heavy cream ensures a rich, silky texture. A pinch of salt and black pepper enhances the flavors, and a touch of ground nutmeg adds a subtle warmth that ties everything together.
This quiche pairs beautifully with a simple mesclun salad tossed in a light vinaigrette. For a heartier meal, serve it alongside roasted asparagus or a bowl of creamy tomato soup. A crisp white wine or sparkling water with a lemon twist complements the rich flavors perfectly.
First, you'll want to preheat your oven to 375°F (190°C). This ensures that the quiche cooks evenly. Roll out your pie crust and gently fit it into a 9-inch pie dish. Use a fork to prick the bottom a few times; this prevents the crust from puffing up as it bakes.
Next, grab a skillet and set it over medium heat. Toss in the coarsely chopped bacon and cook until it's nice and crispy. Transfer the bacon to a paper towel-lined plate to drain off excess fat. Once drained, sprinkle the bacon evenly over the prepared pie crust, followed by a generous layer of shredded Gruyère cheese.
In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until the mixture is smooth and well combined. Carefully pour this egg mixture over the bacon and cheese in the pie crust, making sure everything is evenly covered.
Now it's time to bake! Place your quiche in the preheated oven and let it bake for 35-40 minutes. You'll know it's done when the filling is set and the top has a lovely golden hue. Let the quiche cool slightly before slicing to allow the custard to firm up a bit more. Then, serve and enjoy!
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