Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Chef John's Quiche Lorraine

4

0 min

Chef John's Quiche Lorraine

Chef John's Quiche Lorraine Photo 1

Category

Egg appetizer

Time

0 min

Serving

8 persons

Calories

413

Rating

4.00★ (499)

Cuisine

Author: Victoria Buriak
In my opinion, a proper quiche recipe results in a rich, custardy, and luxurious quiche, not some kind of dense, baked omelet. This recipe has only enough eggs and yolks to hold things together, but that means that before serving, you need to let it cool to just warm to fully enjoy the experience.

Ingredients

  • dough for a (9-inch) deep-dish pie crust:
  • slices bacon: 8 piece (cut into 1-inch pieces)
  • leeks (white and pale green parts only): 0.5 cup (chopped)
  • onion: 0.5 cup (chopped)
  • salt and freshly ground black pepper: (to taste)
  • pinch cayenne pepper: 1 piece (to taste)
  • eggs: 3 piece
  • egg yolks: 2 piece
  • heavy cream: 1 cup
  • milk: 0.75 cup
  • fresh thyme: 1 tsp (chopped)
  • ounces shredded Gruyère cheese: 6 piece

Metric Conversion

Stages of cooking

Chef John's Quiche Lorraine Photo 21
Chef John's Quiche Lorraine Photo 32
Chef John's Quiche Lorraine Photo 43
Chef John's Quiche Lorraine Photo 54
Chef John's Quiche Lorraine Photo 65
Chef John's Quiche Lorraine Photo 76
Chef John's Quiche Lorraine Photo 87
Chef John's Quiche Lorraine Photo 9 8
  1. Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking.
    Chef John's Quiche Lorraine Photo 2
  2. Preheat the oven to 425 degrees F (220 degrees C).
    Chef John's Quiche Lorraine Photo 3
  3. Line chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes.
    Chef John's Quiche Lorraine Photo 4
  4. While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
    Chef John's Quiche Lorraine Photo 5
  5. Remove the pie crust from the oven. Reduce the oven temperature to 325 degrees F (165 degrees C).
    Chef John's Quiche Lorraine Photo 6
  6. Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.
    Chef John's Quiche Lorraine Photo 7
  7. Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruyère. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruyère.
    Chef John's Quiche Lorraine Photo 8
  8. Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
    Chef John's Quiche Lorraine Photo 9

How did you like this article?

You may also like