Quiche Lorraine With Bacon, Swiss And Gruyère
Quiche Lorraine is a beautiful and incredibly simple dish to make for a special lunch, casual brunch, or just a cozy weekend at home. With only a few ingredients to prepare, you’ll have plenty of time to get ready for your guests, or simply curl up on the sofa with a cup of hot coffee while it bakes away. Quiche Lorraine with bacon, Swiss, and Gruyère, a classic to enjoy!
How To Make It
- Preheat oven to 400°. If using store-bought pie crust follow package instructions to thaw. Line a baking sheet with parchment paper or foil; set aside.
- Blind bake the crust: Take a 9 ½ inch Quiche or deep dish pie plate, place prepared pastry for a single-crust pie. Tuck edges under and crimp. Place foil on the bottom of the pie crust and fill with uncooked rice, beans, or pie weights. Pre-bake crust for 8 minutes at 400°. Remove foil and pie weights and bake for another 3 minutes. Remove from oven, and reduce baking temperature to 350°.
- In a medium skillet brown bacon until crisp, place cooked bacon on a paper towel lined plate to drain, once cool crumble. In the same skillet, blot out a bit of the bacon grease, sauté chopped onions until they are translucent and tender; set aside to cool.
- In a medium mixing bowl combine eggs, egg yolk, cream/milk, salt, pepper, dry mustard; whisk until combined.
- Brush edges and bottom of blind baked crust with egg wash. Layer the partially pre-baked pie crust with half of the sautéed onions, shredded Swiss and Gruyère , crumbled bacon, and ladle in half of the egg mixture. Repeat the layers.
- Place Quiche on lined cookie sheet and bake at 350° for 45 minutes or until nicely set. If the edge of the crust browns too quickly, simply cover with foil and continue to bake. Once finished, remove to a wire rack to cool for 15 minutes before serving.
Quiche Lorraine With Bacon, Swiss And Gruyère
Ingredients
- 10 slices of bacon, cooked
- ¾ cup onion, finely chopped
- 3 large eggs + 2 egg yolks, beaten
- 1 cup cream or whole milk
- 1 cup Swiss cheese, finely shredded
- 1 cup Gruyère cheese, finely shredded
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dry mustard
- 1 prepared pastry for single-crust pie 9 ½ inch
- 1 egg white + 1 teaspoon of water whisk together to make an egg wash
Instructions
-
Preheat oven to 400°. If using store-bought pie crust follow package instructions to thaw. Line a baking sheet with parchment paper or foil; set aside.
-
Blind bake the crust: Take a 9 ½ inch Quiche or deep dish pie plate, place prepared pastry for a single-crust pie. Tuck edges under and crimp. Place foil on the bottom of the pie crust and fill with uncooked rice, beans, or pie weights. Pre-bake crust for 8 minutes at 400°. Remove foil and pie weights and bake for another 3 minutes. Remove from oven, and reduce baking temperature to 350°.
-
In a medium skillet brown bacon until crisp, place cooked bacon on a paper towel lined plate to drain, once cool crumble. In the same skillet, blot out a bit of the bacon grease, sauté chopped onions until they are translucent and tender; set aside to cool.
-
In a medium mixing bowl combine eggs, egg yolk, cream/milk, salt, pepper, dry mustard; whisk until combined.
-
Brush edges and bottom of blind baked crust with egg wash. Layer the partially pre-baked pie crust with half of the sautéed onions, shredded Swiss and Gruyère , crumbled bacon, and ladle in half of the egg mixture. Repeat the layers.
-
Place Quiche on lined cookie sheet and bake at 350° for 45 minutes or until nicely set. If the edge of the crust browns too quickly, simply cover with foil and continue to bake. Once finished, remove to a wire rack to cool for 15 minutes before serving.
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