QUICHE LORRAINE😍
Anyone who knows me knows I’m a bit of a quiche snob and have been working on the perfect recipe for probably 10 years now. About a year ago, I finally created this recipe, which has the perfect balance of creaminess and savoriness. A go to for brunch celebrations – impress your moms, grandmas, aunts and dog moms with this recipe on Mother’s Day and they’ll be raving about it until next year😋
Serves 4-5.
Ingredients:
For the Quiche Lorraine:
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1 9” pie crust
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1 12oz package thick cut bacon
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1 large yellow onion, diced
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4 eggs
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16 oz crème fraiche
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1 cup grated Gruyere cheese
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Salt and pepper to taste
Directions:
For the Quiche Lorraine:
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Preheat the oven to 400 degrees.
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Grease a 9” pie pan and line the pan with your pie crust. Build a rim or use a fork to crimp the edges.
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Cover the pie crust with parchment paper and add dried beans or pie weights to weigh it down.
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Bake for 10 minutes, then remove to cool slightly. Reduce the oven to 375 degrees.
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Chop your bacon into bite sized pieces and add to a cold skillet. Place on medium high heat and cook until crisp. Remove and drain on paper towels.
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Remove all but 2 tbsps of the bacon fat and add in the chopped onion with a pinch of salt. Cook until soft and caramelized, about 8-10 minutes. Shut off heat and let cool.
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In a bowl, whisk together eggs, creme fraiche, and a pinch of salt and pepper.
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Stir in the grated gruyere cheese, onion, and bacon until well incorporated.
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Pour the mixture into the pie crust and bake at 375 degrees for 25-30 minutes, or until you insert a knife and it comes out clean.
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If the pie crust starts to get too brown and toasty, cover the crust in some foil.
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Serve warm or at room temperature and enjoy😋