Quiche Lorraine Recipe is a delicious savory egg & bacon tart cooked in a homemade pie crust & baked for the perfect brunch recipe.
Prep Time: 20minutes
Cook Time: 30minutes
Cooling Time: 15minutes
Total Time: 50minutes
For the Pie Crust:
1 ½cupsall-purpose flour
1stick ice-cold unsalted butter
3 to 4tablespoonsice-cold water
pinchof sea salt
For the Filling:
½thinly sliced sweet onion
6strips chopped crisp cooked bacon
1cupof shredded comte cheese
1 ½cupsheavy whipping cream
sea salt and pepper to taste
Preheat the oven to 400°.
Pie Crust: Add the flour, butter, and salt to a food processor and process on low speed while drizzling in water until it becomes like a meal.
Transfer the dough to a clean surface dusted with flour and roll out the dough and form it in a 9” tart pan. Remove any access.
Place a parchment paper round or foil into the center of the tart pan on the dough and pour on 2 cups of dried beans. Par bake in the oven for 10 minutes. Turn the heat down to 375°.
Filling: Add the butter to a small sauté pan and gently roast the onions on medium heat for 10 minutes or until lightly browned.
In a bowl, whisk together the onions, bacon, cheese, eggs, cream, salt, and pepper until combined.
Pour the mixture into the prebaked par crust and spread out the ingredients in the pie crust.
Bake at 25 to 30 minutes or until lightly browned on top and cooked throughout.
Rest for 15 minutes, slice, and serve.
How to Reheat: When reheating it, simply place your desired portion onto a pan, cover with foil and bake at 350° for5-6 minutes or just until warm. You do not want to overcook the eggs. Likewise, you can reheat it in the microwave as well.How to Store: You can store it in the refrigerator for up to 4 days, covered in plastic wrap or an airtight container. Quiche does not freeze well and is not recommended because so much moisture will be lost in the thawing and re-cooking process.Make-Ahead: Simply par-bake the crust, make your egg filling, and chill them separately until the day of your event. It will hold for 2 days. For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions, and you are ready to go!