Quiche Lorraine (Bacon, Cheese, and Cream)
The origin of Quiche Lorraine dates back to French cuisine and became popular in the Lorraine region. The base of the quiche is fresh eggs, cream, and a cheesy filling, enriched with bacon and other rich ingredients. The French quiche first appeared on wealthier tables and over time became part of everyday meals and is now a dish that has spread worldwide. Quiche Lorraine is a truly delectable dish that is perfect for breakfast or dinner. Whether for a special occasion or everyday meals, it always stands its ground.
Ingredients for this recipe
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Preparation Steps
1
First, prepare the pastry if you're using a homemade version. Roll out the dough and place it in a pie dish. Once the pastry is ready, refrigerate it for 10-15 minutes to prevent it from tearing during baking.
2
Dice the bacon into small cubes. In a skillet over medium heat, cook until crispy. Remove the bacon and set aside, reserving the rendered fat in the pan.
3
Finely chop the garlic and add it to the bacon fat in the skillet. Sauté for a few minutes until fragrant.
4
In a bowl, whisk together the eggs, heavy cream, and milk. Season with salt and pepper, then mix well.
5
Stir the grated cheese into the egg mixture, then add the crispy bacon and sautéed garlic. Mix thoroughly to combine all the ingredients.
6
Pour the mixture into the prepared pastry shell, spreading it evenly. Bake in a preheated oven at 350°F (180°C) for about 35-40 minutes, or until the top is golden brown and set.
7
Let the quiche cool slightly before slicing and serving.
