Quiche Lorraine

1. Preheat Oven

Preheat your oven to 400°F. Line a 9-inch pie plate with the pastry, building a rim and fluting it to give it that classic look. To prevent the pastry from puffing up, cover it with parchment paper and fill it with dried beans or peas, then bake it for 10 minutes until the edges are golden.

2. Reduce Oven Temperature

Reduce the oven temperature to 375°F. Carefully remove the beans and parchment paper from the pie shell and set the partly baked pastry aside.

3. Cook Bacon

In a skillet, cook the bacon until it is crisp. Remove the bacon and let it cool on a paper towel, reserving one tablespoon of the bacon fat in the skillet.

4. Cook Onion

In the same skillet, cook the sliced onion in the bacon fat until it becomes transparent and tender.

5. Prepare Custard

While the onion is cooking, combine the eggs, heavy cream, nutmeg, salt, black pepper, and a dash of Tabasco sauce in a mixing bowl. This custard mixture is what makes the quiche rich and creamy, and the nutmeg adds a subtle warmth that complements the savory ingredients.

6. Assemble Quiche

Crumble the cooked bacon and sprinkle it evenly over the partly baked pastry. Add the cooked onion and distribute the cubed Gruyère cheese and the grated Parmesan cheese evenly over the bacon and onion. Straining the custard mixture over the filling ensures a smooth and even texture.

7. Bake Quiche

Place the quiche on a baking sheet and bake it in the 375°F oven for about 50 minutes. The quiche is done when a knife inserted into the center comes out clean, indicating that the custard has set properly.

8. Cool and Serve

Allow the quiche to cool on a wire rack for 5 to 10 minutes before serving. This resting period helps the flavors to meld and makes it easier to slice. Enjoy your homemade Quiche Lorraine, a delightful dish perfect for any meal of the day.