Quiche Lorraine is a French tart made with eggs, cream, pork, and sometimes cheese. The dish is native to Lorraine, a region in Northeastern France. It can be served warm or cold.
It can be enjoyed as a breakfast, brunch, lunch or light dinner dish. It’s a versatile and delicious dish that can be customized with various fillings, but the raditional version with bacon and cheese remains a favorite. Its popularity extends far beyond France, making it a beloved dish worldwide.
Originally, it was a savory pie consisting of an egg and cream custard with bacon or salmon. The French word for cake is “quiche,” which might have influenced the name. The dish as we know it today originated in the Lorraine region of France in the 1800s. It consists of eggs and cream or milk in a pastry crust.
The great thing about quiche is that it’s so versatile, as you can add pretty much anything you can think of to the basic ingredients.
Typically quiches are packed full of cream, butter and pastry, which means they can be quite calorie-dense. For a healthy variation, you can switch sour cream to high-protein yogurt.
Ingredients
1 unbaked 9 inch pie crust
6 slices bacon
1 onion, chopped
1 and 1/2 cups milk
3 large eggs
1/4 teaspoon salt
1 and 1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour
Instruction
Preheat the oven to 450 degrees F (230 degrees C).
Line pie crust with a double layer of aluminum foil.
Bake in the preheated oven for 8 minutes.
Remove foil and continue baking until crust is just set, 4 to 5 minutes.
Reduce oven temperature to 325 degrees F (165 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
Drain bacon slices on paper towels, crumble, and set aside.
Reserve 2 tablespoons bacon grease in the skillet.
Cook and stir onion in reserved grease in the skillet over medium heat until tender, drain and set aside.
Mix together milk, eggs, and salt in a large bowl. Stir in bacon and onion.
Toss together Swiss cheese and flour in a medium bowl, add to egg mixture and stir well.
Pour into par-baked crust.
Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes.
Cover edges of crust with foil if they begin to get too brown. Let quiche cool for 10 minutes before serving.
Enjoy!!!
