Quiche lorraine recipe

Name: Quiche lorraine recipe
Prep time: 30 min 30 s
Cook time: 1 h 30 min
Total time: 2 h 30 s
Yield: 6
Cuisine: Québécoise
Ingredients: 1 pie shell, 9 in (23 cm), homemade or store-bought; 300 g sliced bacon, cut into 1 cm pieces; 1 small yellow onion, finely chopped; 2 garlic cloves, finely chopped; 1/2 tsp (2 ml) dried thyme; 4 large eggs; 3/4 cup (175 ml) whole milk; 3/4 cup (175 ml) 35% cooking cream; 1/2 tsp (2 ml) Dijon mustard; 3/4 tsp (4 ml) finely grated lemon zest; Salt and pepper to taste; 1 pinch of freshly grated nutmeg (optional); 1 cup (250 ml) grated gruyère; 1 cup (250 ml) finely grated parmesan; 2 tbsp (30 ml) fresh chives, thinly sliced

Preparation 30 min + 30 min resting
Cooking 1 h 30 min
Servings 6
Freezing Absolutely

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Crust

1 pie shell, 9 in (23 cm), homemade or store-bought

Filling

300 g sliced bacon, cut into 1 cm pieces
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp (2 ml) dried thyme
4 large eggs
3/4 cup (175 ml) whole milk
3/4 cup (175 ml) 35% cooking cream
1/2 tsp (2 ml) Dijon mustard
3/4 tsp (4 ml) finely grated lemon zest
Salt and pepper to taste
1 pinch of freshly grated nutmeg (optional)
1 cup (250 ml) grated gruyère
1 cup (250 ml) finely grated parmesan
2 tbsp (30 ml) fresh chives, thinly sliced

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Preparation

Place the rack in the centre of the oven and preheat to 350 °F (175 °C). Place the pie shell in a 9 in (23 cm) pie plate, preferably metal, and press gently to fit. Trim the excess, fold the edge under itself and crimp all the way around. Refrigerate while the oven preheats.
Prick the bottom of the crust about ten times with a fork. Line with two sheets of parchment paper, covering the edges well, then fill with pie weights, dried beans or granulated sugar all the way to the top. Bake for 15 minutes.
Remove the parchment and weights carefully. The crust is very fragile at this stage. Continue baking for 15 minutes, until the bottom is dry and lightly golden. If the crust puffs up, prick it gently with the tip of a knife. Set aside. It does not need to cool before being filled.
In a 10 in (25 cm) skillet, cook the bacon over medium heat, stirring often, until evenly browned and crispy, 7 to 9 minutes. Transfer with a slotted spoon to a plate lined with paper towel. Keep 1 tbsp (15 ml) of fat in the pan and discard the rest.
Heat the reserved fat over medium heat. Add the onion and cook, stirring often, until tender and golden, 3 to 4 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Remove from the heat and let cool for about 10 minutes.
In a large bowl, whisk the eggs until no streaks of white remain. Whisk in the milk, cream, Dijon mustard, lemon zest, salt, pepper and nutmeg. Add the bacon, the cooled onion mixture, the gruyère and the parmesan, then stir to distribute everything evenly.
Pour the filling into the pre-baked crust and smooth the top. Bake for 50 minutes to 1 hour, loosely covering with a sheet of aluminum foil halfway through to prevent the crust from over-browning. A well-filled pie plate often needs the full hour, so go by the result rather than the timer. The quiche is ready when the centre is set but still slightly jiggly, and an instant-read thermometer inserted in the centre reads 160 to 165 °F (71 to 74 °C).
Transfer to a rack and let rest for 30 minutes. Sprinkle with fresh chives, slice and serve.