Delicious Quiche Lorraine Recipe

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.

Grab some chilled pie dough or a frozen pie crust.

Let the dough rest on the counter for about seven minutes to warm up.

Roll the pie dough into a 13-inch circle, sprinkling with flour as needed.

Transfer the rolled dough into a 9-inch pie dish, folding any excess under for a thick border.

Pinch the edges of the crust to create a decorative finish.

Freeze the pie crust for about 30 minutes to firm it up.

Preheat the oven to 425°F.

Fold a piece of parchment paper and frill the edges to create a resting place for pie weights.

Once the pie crust is frozen, place the parchment paper in the crust and add pie weights or dry beans on top.

Bake the crust in the oven at 425°F for about 20 minutes.

While the crust is baking, finely chop a small onion and grate 4 ounces of Gruyère cheese.

Chop 8 strips of bacon into bite-sized pieces and place them in a cold pan.

Cook the bacon over medium heat, stirring occasionally, until crispy, about 8 minutes.

Remove the crispy bacon with a slotted spoon and drain on paper towels, leaving about a tablespoon of drippings in the pan.

Pour off the excess drippings from the pan, keeping just a tablespoon to flavor the onions.

Add the chopped onion to the pan with the drippings and sauté until translucent.

Once the crust is partially baked, remove it from the oven and lower the temperature to 325°F.

Remove the parchment and pie weights from the crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens