Quiche Lorraine
The original French quiche - a blind-baked pastry shell filled with just bacon, eggs, and cream, no cheese in the traditional version - blind-baking the crust before the custard goes in is what keeps the bottom from turning soggy under the wet filling, and using a precise egg-to-cream ratio is what lets the custard set into clean, sliceable wedges instead of staying loose or turning rubbery.
⏱ 90 min🍽 8 servings
breakfastlunchbaking
Ingredients
- •1 pie crust
- •8 oz bacon, cut into small pieces
- •1 onion, thinly sliced
- •3 eggs
- •1 1/4 cups heavy cream
- •1/4 tsp nutmeg
- •Salt to taste
- •Pepper to taste
Steps
- 1.Preheat the oven to 425°F. Line the pie crust with parchment paper, fill with pie weights or dried beans, and blind-bake for 12-15 minutes.
- 2.Remove the weights and parchment, then bake for another 5 minutes, until the bottom looks dry and just barely golden - this blind-baking step is what keeps the crust from turning soggy under the wet custard filling.
- 3.While the crust bakes, cook the bacon in a skillet over medium heat until just starting to crisp, then add the onion and cook for 5 minutes, until softened. Drain off excess fat.
- 4.Reduce the oven temperature to 375°F.
- 5.Whisk the eggs and heavy cream together until smooth, then season with the nutmeg, salt, and pepper - this precise egg-to-cream ratio is what lets the custard set into clean, sliceable wedges instead of staying loose.
- 6.Scatter the bacon and onion evenly over the bottom of the baked crust, then pour the egg-cream mixture over the top.
- 7.Bake for 30-35 minutes, until the custard is set but still has a slight jiggle in the center.
- 8.Let cool for at least 15 minutes before slicing, and serve warm or at room temperature.