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Quiche Lorraine

This Quiche Lorraine is made with a delicious buttery crust and an assortment of spring vegetables, cheese, and crispy bacon!

Let’s get started!

Servings: 6

For the crust – 1 tsp salt – 2 cups all-purpose flour – 3/4 cup unsalted cold butter (12 Tbsp) – 2 Tbs cream cheese – 2 large eggs For the quiche – 6 slices bacon of your choice – 2 Tbsp olive oil – 2 cloves garlic minced – 1 1/2 cup sliced zucchini – 1 cup sliced cherry tomatoes – 6 eggs – 1 tsp salt – 1/2 tsp pepper – 1 1/2 cup heavy cream – 1 cup asparagus washed & cut – 1/2 cup Parmesan cheese grated – 1 cup mozzarella cheese shredded

TOTAL Time:2hours 20 Min

Ingredients

White Scribbled Underline

Start making the dough.

01

Combine the COLD butter and cream cheese with the flour using a pastry cutter. Keep working the ingredients together until the butter gets down to the size of a pea.

Add in the eggs.

02

Make sure the eggs are lightly whisked beforehand and work them in with your hands until the dough begins to take shape.

Roll out the dough.

03

You’ll want to do this using a rolling pin. I find it easier to roll out the dough into some parchment paper so you can easily transfer it to the fridge to stiffen the butter again.

Form the pie crust.

04

Now, press the pie crust into a 9-inch spring form pan then trim the edges along the rim. Then place the crust in the freezer for at least 30 minutes to firm up the butter.

Bake it.

05

Once your crust is chilled, thoroughly prick the bottom and sides of the shell with a fork. Then line the crust with parchment paper and then fill it with pie weights or dry beans. Then bake the crust at 400 degrees Fahrenheit for 20 minutes. Remove the parchment paper and pie weights and bake for another 12-15 minutes.

Cook the bacon.

06

Cook the bacon on a baking sheet at 400 degrees Fahrenheit for about 15-20 minutes flipping halfway through or cook it until golden and fully cooked. Let it cool, then chop it into small pieces.

Sautee the veggies–

07

Slice up the zucchini and cherry tomatoes and saute them with the minced garlic and hot oil in a large skillet.

Combine eggs with cream and spices–

08

Make sure to use heavy cream for the ultimate creamy custard flavored egg base.

Fill the baked crust and bake again–

09

After you’ve blind-baked your quiche crust, you can fill it with the egg mixture, bacon, veggies, and cheeses.

Bake the Quiche Lorraine.

10

Bake it at 350 degrees Fahrenheit for 45-55 minutes or until lightly browned and set in the middle and no longer jiggles. Cool for about 15 minutes before serving.

Enjoy

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