creme quiche lorraine main dish

Author of this recipe: Michal Gorenflo

Flaky pastry crust, rich creme filling with savory bacon—our Creme Quiche Lorraine recipe is perfect for brunch or dinner! #quichelorraine #cremebrunche #savorydishes

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Ingredients

• - **Eggs (200 grams)**
• - **Heavy Cream (300 milliliters)**
• - **Lardons (150 grams)**
• - **Sliced Onions (1 medium onion, finely chopped)**
• - **Unsalted Butter (50 grams, for greasing the dish)**
• - **All-Purpose Flour (2 tablespoons, optional for a crust if making a quiche lorraine without one)**
• - **Salt (to taste)**
• - **Black Pepper (a pinch)**
• - **Grated Nutmeg (1/4 teaspoon)**
• - **Freshly Ground Black Pepper (for seasoning)**
• - **Cheese (optional: Gruyère or Emmental, 100 grams, grated)**
• - **Puff Pastry Sheet (optional for a crust, if you prefer not to make one from scratch)**
• **Keywords:** creme quiche lorraine ingredients, quiche lorraine recipe, making quiche, creamy quiche, French cuisine, traditional quiche, egg-based quiche, heavy cream quiche

Steps

1. ### Delicious Creme Quiche Lorraine Recipe: A Perfect Main Dish
3. **Keywords:** creme quiche, quiche lorraine, savory pastry, creamy pie, French cuisine, egg-based quiche
5. #### Ingredients:
6. - 1 pre-made pastry crust (9 inches)
7. - 6 large eggs
8. - 3 cups heavy cream
9. - 1 cup whole milk
10. - 2 tablespoons unsalted butter
11. - 1 teaspoon salt
12. - 1/4 teaspoon black pepper
13. - 2/3 cup grated Gruyère cheese
14. - Fresh parsley, chopped (for garnish)
16. #### Equipment:
17. - Mixing bowl
18. - Measuring cups and spoons
19. - Rolling pin (if making your own pastry)
20. - 9-inch pie dish
21. - Baking sheet
23. #### Step-by-Step Instructions:
25. 1. **Preheat Oven**
26. Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack for use later.
28. 2. **Prepare Pastry Crust**
29. If using a store-bought crust, simply roll it out and place it in a 9-inch pie dish. Press the dough into the corners and bottom of the pan. Prick the bottom with a fork to prevent bubbles from forming during baking. Set aside.
31. 3. **Mix Ingredients**
32. In a large mixing bowl, whisk together the eggs, heavy cream, milk, unsalted butter, salt, and pepper until well combined. Gradually add in the Gruyère cheese and stir until fully incorporated. Ensure that there are no lumps of cheese by passing the mixture through a fine mesh sieve.
34. 4. **Assemble Quiche**
35. Pour the egg and cream mixture into the prepared pastry crust. Smooth out any bumps or ridges with a spatula, making sure to fill it almost to the edge without overflowing when baking.
37. 5. **Bake the Quiche**
38. Place the pie dish on the preheated baking sheet. Bake in the middle of your oven for about 40-45 minutes, until the center is set but still slightly jiggly. The top should be lightly golden brown. Use a knife to test if it's fully cooked – insert it into the center; if it comes out clean with just a bit of wobble, it’s done.
40. 6. **Cool and Garnish**
41. Remove from the oven and let it cool for about 10-15 minutes before serving. Garnish with fresh chopped parsley.
43. 7. **Serve Hot or Warm**
44. Enjoy your creme quiche lorraine as a hearty main dish, perfect for brunch or a special dinner.
46. #### Tips:
47. - For extra flavor, sauté some diced onions and sliced mushrooms in butter and add them to the egg mixture before baking.
48. - If you prefer a smoother texture, use half-and-half instead of whole milk.
49. - Serve with a green salad or roasted vegetables to balance the richness.
51. By following these detailed steps, you can create an impressive creme quiche lorraine that's both delicious and visually appealing. Perfect for any occasion, this classic French dish is sure to impress your guests!

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• creme quiche lorraine main dish