Quiche Lorraine is my obsession this week. It’s a classic French tart named after the Lorraine region of France. It’s a pleasing dish which comes together with ease and is most satisfying.
I love the flakiness of the crust and the perfect texture of eggs that are filled with smoky bacon, caramelized onions, beautiful mushrooms, and cheese. Cheese excites me especially a mixture of Swiss and Gruyere. There is something to be said about the nutty flavor and a cheese that melts well.
The recipe I am sharing with you today is one I have been making since the early days of Mike’s and my marriage. In those days, it was a dish I would make on repeat. It would be dinner but if you think about it…it’s truly a dish that can be served anytime of the day. And, as I continue planning for our houseful…I am adding it to this year’s Christmas Day brunch menu. I’ll add a variety of salads, crusty bread, Mimosa’s and it will be quite the tantalizing meal. So excited!
Here’s is what you will need:
- 8 tbsps. butter, cut into small pieces
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 6 slices bacon, fry until crisp and chopped into small pieces
- 1 small to medium onion, sliced and sautéed until browned (onion can be sautéed in the rendered bacon fat or olive oil)
- 1 4-ounce container mushrooms, sliced and sautéed in butter
- 1 cup grated Gruyere and/or Swiss, you can mix the the two
- 4 eggs, lightly beaten
- 3/4 cup whole milk (full fat)
- 1/2 cup heavy cream
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. nutmeg
- 2 tbsps. butter, cut into small pieces
- Preheat oven to 400-degrees (F).
- In a bowl combine flour and salt, then using a pastry cutter, cut in butter until the mixture starts to come together. Using your hands form the mixture into a ball. Pat the dough into a 9″ quiche dish along the bottom and up the sides.
- Using a fork prick the dough generously and then bake in oven for 7 minutes.
- Turn oven down to 375-degrees (F).
- Once crust has cooled, spread cheese over the bottom and layer with bacon, browned onions, and mushrooms.
- Mix the beaten eggs with milk and cream.
- Add in salt, pepper, and nutmeg, mix again.
- Gently pour into the quiche dish.
- Top with butter pieces and bake in 375-degree oven for 35 to 40 minutes or until a knife inserted in center comes out clean.
- Allow quiche to stand 10 minutes before cutting.
I made this quiche using a stoneware quiche dish which distributes the heat evenly. It measures 9″ in diameter and 1 1/2″ deep.
Although the initial recipe called for 1 1/2 cups of whole milk…I reduced the amount to 1 1/4 cups due to my baking container and it did not seem to affect the quiche.
The dough can be made in advance and stored in the refrigerator for several days. You can also sauté the onions, mushrooms, and bacon a few days out as well.
I hope you found this recipe to be easy to make and more enjoyable to eat. Bon appétit!