Imagine indulging in a slice of rich, creamy quiche that perfectly balances the savory flavors of crispy bacon and melted cheese, all nestled in a flaky pie crust. Welcome to the world of Egg and Bacon Tart Quiche Lorraine—a classic French dish that transforms breakfast into a gourmet experience! Whether you’re hosting a brunch, enjoying a family dinner, or simply treating yourself, this delightful recipe is sure to impress. Ready to elevate your culinary skills and impress your guests? Let’s dive into the secrets of making this mouthwatering quiche!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 pie crust
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (Gruyère or Swiss)
- 6 strips of bacon, cooked and crumbled
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your quiche will bake evenly and develop a nice golden crust.
- Prepare your pie crust by placing it in a 9-inch pie dish. If using a store-bought crust, follow the package instructions for pre-baking if necessary. If making your own, roll it out and fit it into the dish, trimming any excess dough hanging over the edges.
- In a large mixing bowl, crack the 6 large eggs and whisk them until well combined. Add 1 cup of heavy cream to the eggs and whisk together until the mixture is smooth and creamy.
- Stir in 1 cup of shredded cheese (Gruyère or Swiss) into the egg and cream mixture. Make sure the cheese is evenly distributed throughout the mixture.
- Add the crumbled bacon to the egg mixture, ensuring that it is evenly mixed in. Season with salt and pepper to taste, keeping in mind that the bacon and cheese will add some saltiness.
- Pour the egg, cream, cheese, and bacon mixture into the prepared pie crust, spreading it out evenly.
- Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is lightly golden. You can test for doneness by inserting a knife into the center; it should come out clean.
- Once baked, remove the quiche from the oven and allow it to cool for about 5-10 minutes. This will make it easier to slice.
- Garnish with fresh parsley before slicing into wedges and serving. Enjoy your delicious Egg and Bacon Tart Quiche Lorraine warm or at room temperature!
Tips
- Choose Quality Ingredients: For the best flavor, opt for high-quality bacon and cheese. Gruyère or Swiss cheese will give your quiche that authentic French taste.
- Pre-Bake the Crust: If using a homemade pie crust, consider pre-baking it for a few minutes to prevent it from becoming soggy once the filling is added.
- Don’t Overmix the Eggs: When whisking the eggs and cream together, mix just until combined to keep the filling light and fluffy.
- Add Fresh Herbs: For an extra burst of flavor, consider adding fresh herbs like thyme or chives to the egg mixture.
- Let It Rest: Allow the quiche to cool for 5-10 minutes before slicing. This helps the filling set and makes for cleaner slices.
- Serve Warm or at Room Temperature: This quiche is delicious both ways, making it a versatile dish for any occasion.
- Experiment with Fillings: Feel free to customize your quiche by adding vegetables like spinach or mushrooms, or try different cheeses for a unique twist!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 22g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 280mg
