Quiche Lorraine
Savory custard tart with eggs, cream, and cured pork baked in a pie crust shell. Swappable proteins and vegetables yield endless variations of this classic baked quiche.
Ingredients
Method
Preheat oven to 375°F. Place pie crust in a 9-inch pie dish or quiche pan; prick the base with a fork.
Cook bacon until crispy; drain, cool, and crumble. Dice onion and cook gently in the same pan until soft, about 5 minutes; drain excess fat.
If using spinach, blanch, drain, squeeze dry, and chop.
In a bowl, whisk together eggs, cream, salt, white pepper, and nutmeg until smooth.
Scatter bacon, onion, cheese, and spinach (if using) evenly over the crust.
Pour custard mixture over fillings until crust is almost full; do not overfill.
Place quiche on a baking sheet and bake for 35–45 minutes, until the custard is set but the center still jiggles slightly when tapped.
Let cool 10 minutes before slicing. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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