Easy Classic Quiche Lorraine Recipe

This Easy Classic Quiche Lorraine Recipe is perfect for breakfast, lunch, or dinner. 
A store bought pre-made crust will work just fine for this recipe, but making your own homemade buttery crust will be even better! And if you are a bit nervous about that, I can assure you it’s a lot easier than you may think. 
This classic savory pie got it’s name from the Lorraine region in Northeastern France. However, I’m quite sure the French developed the original recipe from the German “Kuchen”. 
It really doesn’t matter to me who developed this delicious masterpiece, I’m just happy they did…whoever it was. It has stood the test of time, and continues to be a culinary favorite. 
What I love the most about this Easy Classic Quiche Lorraine recipe, other than the fact that it’s incredibly delicious, is the versatility as a main course. I mean it makes the most delicious breakfast served all by itself.  Add some fruit, a cup of coffee or tea and it sure beats a bowl of cold cereal! 
Individual quiches made up in miniature tart pans turn a simple brunch into a classy affair. Use a tiered serving platter for a lovely and appetizing visual effect. 
For lunch, it’s easy to dress up a hearty piece of quiche with a simple side salad. Toss some greens with crisp veggies in a tangy dressing and lunch is served. If you are a Southerner like me, then throw in a glass of iced tea. 
For a well rounded meal, make the quiche ahead of time, serve it alongside some colorful vegetables and dinner will be ready in minutes. And it’s so much better than drive through fast food. 
This basic quiche recipe is also easy to adapt. Add in other vegetables such as mushrooms or leeks and create your own delicious version.  
Whatever the occasion…this classic recipe is sure to please. 
See how this Classic Quiche is made by visiting the food jazz recipe channel
Easy Classic Quiche Lorraine Recipe

Ingredients

  • Pastry
  • 1 stick butter (1/2 cup) chopped small pieces and frozen
  • 1-1/4 cups flour (all purpose)
  • 1/4 tsp salt
  • 3-1/2 tablespoons ice water
  • 1 tsp cider vinegar
  • Filling:
  • 5 pieces bacon- fried, drained, crumbled
  • 1 -1/4 cup Swiss cheese- grated
  • 1 small onion- chopped, cooked until translucent
  • 1 -1/2 cups Half & Half
  • 3 large eggs
  • 1/2 tsp salt
  • 2 pinches black pepper
  • 2 pinches ground nutmeg

Instructions

  • Pastry
  • Place the butter, flour, and salt into a food processor
  • Pulse until course (not too fine)
  • Add half of the water and vinegar mixture
  • Pulse a few times
  • Add the other half of water mixture
  • Pulse a few times until the dough starts to clump together
  • Pour onto a cutting board and shape into a round disk.
  • Wrap in plastic
  • Refrigerate for 30 minutes - 1 hour
  • Roll out dough and place in a 9-10 inch pie plate.
  • Cut off excess edges or crimp as desired
  • Place aluminum foil down in the crust and sides
  • Add rice or dry beans to weigh down and prevent bumps
  • Bake crust at 425F for about 5 minutes.
  • Remove the foil and beans and bake for another 5 minutes
  • Remove from the oven and set aside
  • Reduce the oven temp to 325F
  • Filling
  • Whisk together the eggs, salt, pepper, nutmeg and half & half.
  • Add onions, cheese, bacon to prepared crust
  • Pour the egg mixture over the top
  • Bake at 325F for 40-45 minutes or until set
  • http://www.foodjazzrecipes.com/easy-classic-quiche-lorraine-recipe/

     

     

     

     

     

     

     

     

     

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