Mother’s Day is just around the corner, and it is the perfect time to treat the most important woman in our lives with a delicious breakfast in bed. While there are plenty of options to choose from, Quiche Lorraine is a classic that has stood the test of time. The rich and savory pie with a buttery crust is perfect for a Mother’s Day breakfast, and is sure to make any mom feel special. In this article, we will explore the history of Quiche Lorraine, and provide a step-by-step recipe for making this delicious treat.
History of Quiche Lorraine
Quiche Lorraine is a classic French dish that originated in the Lorraine region of France in the 16th century. It was originally made with bread dough filled with a custard-like mixture of eggs and cream, along with bacon, onions, and cheese. The dish became popular in France in the 19th century, and eventually made its way to the United States, where it became a favorite brunch dish.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 2-3 tbsp ice water
For the filling:
- 6 strips of bacon, chopped
- 1/2 cup diced onion
- 1 1/2 cups grated Gruyere cheese
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
Instructions
To make the crust, combine the flour and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 2-3 tablespoons of ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom of the crust with a fork.
- Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool.
- In a skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pan. Add the diced onion to the pan and cook until softened, about 5 minutes.
- Sprinkle the bacon and onion over the cooled crust, then top with the grated Gruyere cheese.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
- Pour the egg mixture over the cheese and bake the quiche for 30-35 minutes, or until the filling is set and golden brown.
- Let the quiche cool for 5-10 minutes before slicing and serving.
Tips and Variations
To make the quiche ahead of time, bake the crust and cook the bacon and onion the night before. Store the crust and filling separately in the refrigerator, and then assemble and bake the quiche the next morning.
You can substitute the Gruyere cheese with Swiss cheese or cheddar cheese for a slightly different flavor.
Add chopped spinach, mushrooms, or tomatoes to the filling for added nutrition and flavor.
Quiche Lorraine is traditionally served for breakfast or brunch, but it also makes for a good meal.
Preheat your oven to 375°F (190°C).
- Take the pie crust out of the fridge and remove the parchment paper and the pie weights. Prick the bottom of the crust all over with a fork.
- Line the crust with the cooked bacon and grated cheese.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture over the cheese and bacon in the pie crust.
- Use a fork to gently stir the egg mixture and distribute the ingredients evenly in the crust.
- Place the quiche on the middle rack of the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set.
- Remove the quiche from the oven and let it cool for a few minutes before serving.
Enjoy your homemade Quiche Lorraine with your mother on Mother's Day!
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