Quiche Lorraine Recipe

This Quiche Lorraine recipe is a scrumptious combination of flakey buttery crust filled with fresh spring vegetables, bacon, cheese, and eggs.

Course Breakfast

Cuisine American, French

Prep Time 50

Cook Time 1

chill time 30

Total Time 2 20

Servings

Calories 893.32kcal

Author Dina

Equipment

Ingredients

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

US Customary - Metric

Instructions

Start out with making the crust by combining the flour and salt in a large bowl.
Shred the cold butter and break the cream cheese into small pieces. Then add them both to the flour. If you don't want to shred the butter you can just cut it into the flour with a pastry cutter. Or you can mix everything together in a food processor to save time.
Using a pastry cutter or your clean hands, work the butter and cream cheese into the flour.
Lightly beat 2 eggs in a separate bowl and add them to the butter and flour mixture. Mix the dough with your hands until it begins to take shape.
Place the dough onto a sheet of parchment paper and use a rolling pin to roll it out to a circle about 15 inches in diameter.
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.
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 raw 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.
Place the bacon on a rimmed baking sheet lined with foil (for easy clean up) and cook 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.
Meanwhile, in a pan heat olive oil to medium-high heat, then quickly sauté the minced garlic, sliced zucchini, and cherry tomatoes for about 2-3 minutes. Then remove from heat.
Then in a large bowl, whisk 6 large eggs with salt, pepper, and heavy cream.
Then add the bacon, sautéed vegetables, freshly chopped asparagus, grated Parmesan, and shredded mozzarella cheese. Mix to combine.
Pour the egg filling into the baked pie shell and bake 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. Note: every oven runs differently, so bake times may vary.

Video

Notes

Use cold butter and cream cheese in the crust- This will keep it from melting right away so it makes the crust extra flaky. This is why you freeze it before baking, too.
Poke holes in the crust- Doing this will allow steam to evaporate so the crust doesn't puff up.
Keep the crust from getting soggy- Blind bake the crust by baking it before adding the filling. Then brush it with a simple egg wash to create a semi-moisture-proof barrier so that the eggs don't make it too wet.
Cut the veggies to a uniform size- When it comes to the larger veggies, like zucchini and asparagus, make sure to cut them about the same size as the tomatoes so each slice has a little of everything.

Nutrition