Quiche Lorraine | Emeril Lagasse

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.

In a food processor, combine flour, salt, and pepper. Pulse to combine.

Add butter and process until the mixture resembles coarse crumbs.

Gradually drizzle in ice water while processing until the dough forms a ball.

Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out the dough into a round about 1/8-inch thick and fit it into a 9 or 10-inch tart pan, trimming the edges.

Chill the crust for at least 30 minutes.

Preheat the oven to 400°F (200°C).

Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 to 20 minutes until nearly set, then remove weights and bake until golden, 10 to 15 minutes.

Let the crust cool on a wire rack.

In a skillet, heat reserved bacon fat over medium heat and add sliced onions, seasoning with ¼ teaspoon salt. Cook until caramelized.

Sprinkle the bottom of the cooled crust with cooked bacon, then add the caramelized onions and top with cheese.

In a bowl, whisk together eggs and heavy cream, seasoning with remaining salt, pepper, and nutmeg.

Pour the egg mixture into the tart pan and bake at 325°F (163°C) until set and lightly browned, about 40 to 50 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens