Are you in the mood for something savory and delicious? Then you need to try Chef John’s quiche Lorraine! It is packed with bacon, eggs, and cheese.
Best of all, it’s easy to make and only takes a few minutes to cook. So, what are you waiting for? Give Chef John’s quiche Lorraine a try today!
Start by baking the pie crust until golden brown. Make the filling by whisking eggs, heavy cream, and milk until it becomes frothy.
You will then need to cook chopped bacon, onion and leaks. Pour the veggies into your crust, followed by the bacon and egg mixture. Bake for 45 minutes until brown.
Changing up the quiche filling means you will always enjoy different tastes. Add ham, chopped sausage, shredded chicken, pork, or beef.
You can also add tomatoes, spinach, arugula, zucchini, fresh peppers, or roasted peppers.
Let us now dive into the hearty recipe of Chef John’s quiche Lorraine. While scrolling down, you will learn about the necessary equipment, ingredients, and steps to make this recipe more delicious. Check other Chef John’s recipes here.
Other Chef John’s Recipe That You Can Try
- Chef John’s Salmon Cakes
- Chef John’s Perfect Prime Rib
- Chef John’s Chicken And Rice
- Chef John’s Bread And Butter Pickle
- Chef John’s Buttermilk Biscuits
- Chef John’s Make Ahead Turkey Gravy
- Chef John’s Stuffed Pepper
- Chef John’s Au Jus
- Chef John’s Gazpacho
- Chef John’s Meatballs
What Equipment Will You Need To Make Chef John’s Quiche Lorraine?
- Oven – Bake the pie crust in the oven until it is golden brown and no longer jiggly.
- Pie Plate – Bake the pie crust on the pie plates for a well-browned bottom crust and add stability when moving pies out of the oven.
- Mixing Bowl – Prepare the egg mixture and whisk the eggs in a mixing bowl.
- Whisk – Beat the eggs with a whisk to add to the mixture.
- Knife – Chop the onion and thyme and cut the bacon into slices with a sharp knife.
- Chopping Board – Place the chopping board under the veggies before chopping them.
- Spatula – Spoon the egg mixture with a spatula carefully over the mixture.
- Grater – Grate the Gruyere cheese with a cheese grater to add to the pie for a cheesy bite.
- Tongs – Put the cooked bacon on a plate with tongs to avoid burning the hands.
- Paper Towel – Drain off the fat from the bacon on a paper towel to avoid the dish being soggy.
- Wire Rack – Cool the Quiche on a wire rack before serving.
How Much Time Will You Need To Make Chef John’s Quiche Lorraine?
|Preparation Time||Cooking Time||Total Time|
|20 Minutes||1 Hour 25 Minutes||1 Hour 45 Minutes|
What Ingredients Will You Need To Make Chef John’s Quiche Lorraine?
- Pie Crust – Bake the unbaked pie crust in the oven until the crust is brown.
- Bacon – Cut and cook bacon in a saucepan until brown and not crispy to add sweet and umami flavor.
- Leeks – Chop and cook white and pale green parts of leaks to add depth to the pie.
- Onion – Chop and cook the onion for a sweet, crispy, and umami flavor.
- Egg Yolks – Whisk in eggs to properly bind all ingredients together.
- Heavy Cream – Heavy cream will create richness and add flavor to the pie.
- Gruyere Cheese – Gruyère cheese will add a mildly nutty flavor and creamy texture to the Quiche.
- Milk – Pour the right amount to set up a firm structure for the Quiche.
- Salt – Add salt to enhance the flavor of the ingredients instead of making it salty.
- Ground Black Pepper – Add ground black pepper to the veggies while cooking for an intense and woody flavor.
- Cayenne Pepper – Add some cayenne pepper while making the veggie mixture for a fruity flavor.
- Fresh Thyme – Garnish thyme leaves over the recipe for an earthy, minty, and slightly lemony flavor.
Steps To Make Chef John’s Quiche Lorraine
1. Chop-Chop The Veggies
Chop one onion and fresh thyme into chunks and keep them aside. Now cut the bacon slices into one-inch pieces and keep them aside.
Preheat the oven to 425 degrees F in advance.
2. Baking The Pie Crust
Set pie dough on a 9-inch plate and chill it for at least 20 minutes before baking. Place the aluminum foil on the chilled pie crust and fill it halfway up with baking weights to set the foil.
Bake it in the oven for 7 minutes. Remove the foil and baking weights and bake it for another 5 minutes or until the pie crust is golden brown—lower the temperature to 325 degrees Fahrenheit.
3. Making Of The Crust
Put a saucepan on medium heat. Throw in some thickly sliced bacon until it is golden brown. Don’t overcook until it’s crispy.
Remove it with the tongs on a plate of paper towels to drain. Leave the fat in the pan for further cooking.
Add chopped leeks and onion with a pinch of salt, black pepper, and cayenne pepper until tender and translucent for about 5 to 7 minutes: Cook the onion and leaks until they are sweetened up and a little golden brown.
4. The Filling Time
Whisk three large eggs, two egg yolks, heavy cream, and milk in a bowl. Add chopped thyme and stir to combine.
On the bottom of your crust, put your prepared 2/3 onion-leek mixture. Top with 1/3 of the cooked bacon and 2/3 of the Gruyere cheese. Spoon in egg mixture carefully.
5. Baking Of The Quiche
Sprinkle the remaining onion-leek mixture, bacon, and Gruyere cheese.
Bake the filled Quiche in the oven until the crust is browned and set and it is no longer jiggly in the center for 40 to 45 minutes. Allow it to cool on a wire rack before serving.
|Vitamin C||2 mg|
How Will Chef John’s Quiche Lorraine Look And Taste Like?
Quiche Lorraine is a savory tart filled with a rich custard filling and smoky bacon wrapped in a buttery and flaky crust. It also includes caramelized onions and leaks and is made of eggs, cream and cheese. .
Chef John’s Quiche Lorraine Recipe
- Wire Rack
- Pie Dish
- Mixing Bowl
- Chopping Board
- Paper Towel
- 1 9-inch Pie Crust (unbaked)
- 8 slices Bacon (cut into 1-inch pieces)
- ½ cup Leeks (chop white and pale green parts only)
- ½ cup Onion (chopped)
- 6 ounces Gruyere cheese (shredded)
- 1 cup Heavy Cream
- ¾ cup Milk
- 5 Eggs Yolks
- 1 teaspoon Fresh Thyme (chopped)
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Freshly Ground Black Pepper
- ¼ teaspoon Salt
- Chop one onion and fresh thyme into chunks and keep them aside.
- Cut the bacon slices into one-inch pieces and keep them aside.
- Preheat the oven to 425 degrees F (220 degrees C).
- Set pie dough on a 9-inch pie plate and chill the pie for at least 20 minutes before baking.
- Place the aluminum foil on the chilled pie crust and fill it halfway up with baking weights to set the foil.
- Bake it in the oven for 7 minutes. Remove the foil and baking weights and bake it for another 5 minutes or until golden brown—lower the temperature to 325 degrees F.
- Cook thickly sliced bacon in a saucepan until golden brown.
- Remove it with the tongs and drain the fat on the paper towels.
- Add chopped leeks and onion with a pinch of salt, black pepper and cayenne pepper until tender and translucent for about 5 to 7 minutes
- Whisk eggs, heavy cream, and milk in a bowl. Add chopped thyme and stir to combine.
- Put your prepared onion-leek mixture on the bottom of your crust. Top with cooked bacon followed by shredded Gruyere cheese. Spoon in egg mixture carefully.
- Sprinkle the remaining onion-leek mixture, bacon, and Gruyere cheese.
- Bake the filled Quiche in the oven until it is browned and set and is no longer jiggly in the center for 40 to 45 minutes.
Frequently Asked Questions (FAQs)
What can I serve with Quiche Lorraine?
A basic quiche is typically served with green salad, making it the perfect brunch menu as the Quiche is delicious and filling, and the green will balance out the rich breakfast tart wonderfully.
Can I make Quiche ahead?
You can pre-bake the pie crust or cook the bacon, caramelize the onions, whisk the egg ahead of time and refrigerate. Then, assemble it right before baking.
What is Quiche Lorraine made of?
Quiche Lorraine is a delicious flaky pie crust filled with savory egg custard. Bacon, cheese, caramelized onions, and other fillings make this quiche recipe from ordinary to extraordinary.
Chef John’s quiche lorraine is a classic dish perfect for all occasions. The rich and savory flavors of the bacon, eggs, and cheese are sure to please everyone at the table. This dish is also incredibly easy to make so you can enjoy it any day of the week.