One of the easiest, yet most elegant dishes I like to serve up for a brunch is hands down – quiche . There is nothing richer nor more impressive than serving your mid-morning guests a quiche. Lately I’ve been indulging in the original French throw-back of them all — the quiche lorraine.
Why do I refer to it as ‘indulgant’? Well…to stay true to the roots of the French original pastry you MUST stick closely to the ingredients and use heavy cream and gruyere cheese. (the literal definition of quiche lorraine is a quiche containing cheese and bacon bits) Substitutes will simply not yield the creamy gloriousness of a true lorraine. Believe me…I’ve tried many times!
So you must follow these rules when making quiche lorraine:
1. Do NOT try to make a healthy version of this quiche;
2. Do NOT eat quiche lorraine when seriously dieting;
3. Do NOT make ingredient substitutions (especially for the heavy cream!)
4. Throw caution to the wind and just revel in its creamy rich simplicity!
- 1 pie crust (homemade or a good store-bought brand)
- 4 slices thick bacon
- 1/2 lb gruyere cheese (no Swiss!)
- 5 large eggs
- 1-1/2 cups heavy cream
- 1/4 tsp ground black pepper
- 1/4 tsp onion powder
Preheat oven to 375.
Line pie pan with your crust.
Cook the bacon to crisp, then crumble and layer on top of crust.
Grate the cheese, then layer over bacon.
In a separate bowl combine and whisk heavy cream, eggs and spices.
Pour evenly over the layers in pie crust. Shake lightly to even out.
Bake approximately 45 minutes – loosely cover with foil halfway through if it starts to brown.
You want it lightly browned on top. Following the baking directions above get it like this for me every time.
You’ll never get this gooey creaminess if you don’t use heavy cream & gruyere.
Enjoy my version of this decadent, rich quiche lorraine – your guests will surely thank you!