Easy Homemade Quiche Lorraine
Homemade quiche Lorraine, a timeless classic, combines a crispy crust, golden bacon, and a creamy cheese filling. Simple and economical, it's ready in no time to delight the whole family, warm or cold. Follow our detailed steps for perfect results every time.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 190°C (convection). Roll out the pastry in a 24-26 cm tart tin, prick the base with a fork. Cover with baking paper and baking beans (or dried beans). Blind bake for 10 minutes, then remove beans and paper.
- 2
Cook the bacon lardons in a dry pan over medium heat for 4-5 minutes until golden. Drain on paper towels.
- 3
In a large bowl, whisk the eggs until frothy. Add the cream and milk, whisking. Season with pepper, nutmeg and taste before adding salt.
- 4
On the pre-baked crust, scatter the bacon. Pour the egg mixture over. Sprinkle with grated Gruyère.
- 5
Bake for 35 to 40 minutes until the edges are golden and the center is slightly wobbly.
- 6
Let cool on a rack for 10 minutes before slicing. Sprinkle with fresh chopped parsley before serving.
- Blind baking the crust is essential for a crispy bottom that doesn't get soggy.
- Draining the bacon thoroughly on paper towels prevents excess grease.
- Grating the cheese yourself ensures better melting and a stronger flavor.
- Taking the quiche out of the oven when the center is still slightly wobbly guarantees a creamy texture.
- Serve the quiche warm or at room temperature, accompanied by a crisp green salad with mustard vinaigrette. Ideal for lunch, a picnic, or a buffet.
- Add a sliced onion caramelized with the bacon. Replace bacon with diced bacon. Incorporate a finely sliced leek sautéed in butter. For a gluten-free version, use a gluten-free shortcrust pastry.
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