QUICHE LORRAINE
Perhaps the most famous quiche, Lorraine is named for its region of origin in France. The classic recipe contains no cheese, only eggs, cream, and thick chunks of slab bacon, perfect for a family-friendly brunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes one 11-inch quiche
Number Of Ingredients 7
Steps:
- On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
- Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
- Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
- Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.
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Kaleah Morrison
[email protected]Yum!
Abby Chebet
[email protected]5 stars!
Lizzie Mvelase
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make quiche.
Ahad Jamali
[email protected]I used a combination of Gruyère and cheddar cheese, and it was the perfect blend of sharp and creamy.
Sherooz Ali
[email protected]The crust was nice and flaky, and the filling was flavorful.
zeeshan ali buriro
[email protected]This quiche was easy to make and turned out great!
Janellie
[email protected]I made this quiche for a brunch party and it was a huge hit! Everyone loved the flaky crust and the creamy filling.
Tasmina Amin (Tasmina_official)
[email protected]This quiche was delicious! The crust was flaky and buttery, and the filling was rich and flavorful. I used a combination of Gruyère and cheddar cheese, and it was the perfect blend of sharp and creamy. I would definitely make this quiche again.
sharon cherono
[email protected]This quiche was easy to make and turned out great! The crust was nice and flaky, and the filling was flavorful. I used a combination of Gruyère and cheddar cheese, and it was the perfect blend of sharp and creamy. I would definitely recommend this re
Paula Segura
[email protected]I made this quiche for a brunch party and it was a huge hit! Everyone loved the flaky crust and the creamy filling. I used a pre-made pie crust to save time, and it worked out great. I would definitely make this quiche again.
Lucky L
[email protected]This quiche was absolutely delicious! The crust was flaky and buttery, and the filling was rich and flavorful. I used a combination of Gruyère and cheddar cheese, and it was the perfect blend of sharp and creamy. I would definitely recommend this rec