This is the ultimate Quiche Lorrain recipe. A light and cheesy custard filled with bacon, onions and chives in a buttery crust.
When I was younger my parents owned restaurants and delis so as a child, I spent most of my time there eating Quiche Lorrain. I consider myself a bit of an expert on quiche and this recipe is by far the best and is the original recipe from our restaurants.
If you have time, I highly recommend making your own crust. It adds a little extra time to the recipe but it’s worth every minute. Click here for my favorite quiche dough recipe.
Quiche Lorrain
Ingredients
3 Large eggs
2C Half and Half
½t Salt
¼t Nutmeg
¼t White pepper
1C Bacon, chopped
½C Onions, chopped
1C Swiss cheese, grated
1T Chives, chopped
2t Dijon mustard
1 Quiche dough
Directions
Preheat oven to 375°.On a lightly floured surface, roll out dough and place in 9-inch round springform pan and trim edges. Dock dough by poking holes with a fork so that the steam can escape while it’s baking. Brush the bottom of the dough with mustard. Refrigerate until firm, 30 minutes.
Heat a large frying pan on medium heat. Cook chopped bacon so that most of the fat has rendered out but not crispy. Remove bacon and transfer to a paper towel lined plate and leave bacon grease in pan. Add chopped onions to pan and cook until soft and translucent. Remove onion and transfer to a paper towel lined plate.
Whisk eggs in a large bowl. Add half and half, nutmeg, salt and pepper. Whisk vigorously until mixture is well incorporated.
Place bacon, onions, chives and grated swiss cheese in bottom of quiche crust then pour quiche custard over it. Bake for 45 minutes or until crust is golden and eggs are cooked through. Let cool 15 minutes before serving.
Cibo E Famiglia 