1. Recipes

How to Make New Quiche Lorraine - A Step-by-Step Guide

If you're in the mood for a classic and delicious dish, look no further than the New Quiche Lorraine! This iconic French recipe has been a favorite for centuries, and for good reason. With its flaky pastry crust, savory custard filling, and crispy bacon, this quiche is sure to be a hit at any brunch or dinner table. Whether you're a seasoned chef or just starting out in the kitchen, this recipe is simple enough for anyone to make and enjoy.

Quiche Lorraine originated in the Lorraine re...

Read more

Ingredients

  • 4 slices bacon
  • 1 (9 inch) frozen deep dish pie crust, thawed
  • ½ cup diced white onion
  • 1 clove garlic, minced
  • 1 cup half-and-half
  • ½ cup sour cream
  • 4 large eggs, beaten
  • ½ cup shredded Swiss cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ cup chopped fresh parsley

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 1 9-inch quiche

  • Preheat oven to 425 degrees F (220 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. Reserve about 2 tablespoons bacon drippings in the skillet.
  • Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes.
  • Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork.
  • Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
  • Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust.
  • Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.

    • Nutrition

    391 cal.

    • Total Fat: 28g
    • Saturated Fat: 12g
    • Cholesterol: 134mg
    • Sodium: 477mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 10g
    • Vitamin C: 4mg
    • Calcium: 122mg
    • Iron: 2mg
    • Potassium: 157mg

    Categories

    Breakfast recipes
    Brunch recipes
    Main recipes
    Savory pie recipes
    French recipes