Quiche Lorraine Recipe - How to Make Quiche Lorraine

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is leaner, while smoked ham is often more affordable.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Preheat the oven to 350°F (175°C).

For the crust, combine 1.5 cups of all-purpose flour and 1/2 cup of butter in a large bowl.

Using a dull blender, cut the butter into the flour until well combined.

Add 3 tablespoons of ice water and mix until a dough forms.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

After 30 minutes, roll out the dough to cover your quiche pan.

Use a fork to poke holes in the bottom of the dough.

Cover the crust with foil and weigh it down with dry beans.

Bake the crust for 10 minutes, then remove and set aside.

In a frying pan, cook 6 slices of bacon until crispy and golden brown, then remove and set aside.

In the same frying pan, sauté 1/4 cup of leeks and 1/4 cup of onions for 1 minute, then remove and set aside.

In a bowl, whisk together 3 eggs, 1/2 cup of milk, and 1/2 cup of heavy cream.

Season the egg mixture with 1/8 teaspoon of nutmeg, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt, and mix well.

To assemble the quiche, evenly add the bacon, onion, and leek to the quiche pan.

Next, add 1/2 cup of Gruyère cheese, 1/2 cup of cheddar cheese, and 2 tablespoons of parsley.

Pour the egg mixture over the filling, ensuring it is evenly distributed.

Transfer the quiche to the preheated oven and bake for 30 minutes.

After 30 minutes, remove from the oven and let it sit for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens