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If you’re looking for a classic French recipe to impress your guests, look no further than Quiche Lorraine. This savory pie, made with cheese, bacon, and eggs, is a staple of French cuisine and is perfect for any occasion. And the best part? It’s actually quite easy to make from scratch.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 6 slices bacon, chopped
- 1/2 cup shredded Gruyere cheese
- 3 eggs
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions for Quiche Lorraine:
- In a large bowl, mix together the flour and salt. Add the butter and use your fingers to rub it into the flour mixture until it resembles coarse crumbs.
- Add the ice water and mix until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
- Preheat your oven to 375°F. Roll out the dough and place it into a 9-inch pie dish. Trim the excess dough and prick the bottom of the crust with a fork. Bake the crust for 10-12 minutes or until lightly golden.
- While the crust is baking, cook the bacon in a skillet until crispy. Drain the bacon on a paper towel and sprinkle it over the bottom of the crust. Sprinkle the shredded cheese on top of the bacon.
- In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture over the bacon and cheese.
- Bake the quiche for 30-35 minutes or until the filling is set and the crust is golden brown. Let the quiche cool for a few minutes before slicing and serving.
This Quiche Lorraine is a classic dish that’s perfect for brunch, lunch, or dinner. The flaky pastry crust pairs perfectly with the rich and savory filling, making it a crowd-pleaser every time. Plus, it’s a great make-ahead dish that can be reheated for leftovers the next day.
So next time you’re looking for a delicious and impressive recipe to make for your guests, try your hand at making a Quiche Lorraine from scratch. It’s easier than you think and will impress even the most discerning palates.
