Quiche Lorraine
The French classic of smoky bacon, sweet onion and nutty Swiss cheese set in a silky custard inside a flaky crust, good warm, cold or the next day.
- 95 min total
- 30 min hands-on
- A little more hands-on
- Serves 6
- About $1.68 a serving
- 480 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 refrigerated pie crust, refrigerated
- 6 slices bacon
- 1 yellow onion, small, diced
- 4 large eggs
- 1½ cups half-and-half
- 1 cup Swiss cheese, shredded
- 1 tbsp chives, chopped (optional)
From your pantry
- ¼ tsp salt
- ¼ tsp black pepper
Each serving has about 480 calories, 16 g protein, 21 g carbs and 38 g fat, and costs about $1.68 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Press the crust into a 9-inch pie plate and crimp the edge.
Prick the bottom all over with a fork and chill it while the oven heats.
the empty crust 12 to 15 minutes, until it looks dry and pale . If the bottom puffs up, press it down gently with the back of a spoon.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 13 min
Dolly’s tip: This first bake keeps the bottom from going soggy under the custard. The fork holes let steam escape so it stays flat.Turn the oven down to 350°F.
Cut the bacon into ½-inch pieces and cook it in a over medium for 8 to 10 minutes, until . Scoop it onto a paper towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 9 min
Food safety: Cook bacon until it’s crisp and no longer translucent.
Pour off all but 1 tablespoon of fat, add the onion, and cook 5 minutes, until soft and .
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 5 min
the eggs, half-and-half, salt and pepper in a bowl until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Scatter the bacon, onion and Swiss over the crust, then slowly pour in the custard.
Dolly’s tip: Set the pie plate on a sheet pan first. It’s much easier to carry to the oven without spilling.35 to 40 minutes, until puffed and golden and the center barely jiggles when you nudge the pan.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 38 min
Dolly’s tip: A knife in the middle should come out clean. It firms up more as it cools.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it at least 15 minutes, then cut into wedges and top with chives. It keeps 4 days in the fridge.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 15 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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