Introduction
Transform humble eggs and pantry staples into a restaurant-quality Quiche Lorraine in under 30 minutes! This recipe is your secret weapon for a delicious, impressive brunch or weeknight dinner that won’t steal your precious free time.
Why This Works
This recipe prioritizes speed and simplicity without sacrificing flavor. Pre-made pie crust and readily available ingredients mean you can enjoy a truly satisfying Quiche Lorraine with minimal effort. Perfect for busy weeknights or spontaneous gatherings!
Key Ingredients
- 🧀 1 (14.1 ounce) package refrigerated pie crusts
- 🥓 6 slices bacon, cooked and crumbled
- 🥚 4 large eggs
- 🥛 1 cup heavy cream
- 🧀 ½ cup shredded Gruyère cheese
- 🧀 ½ cup shredded Swiss cheese
- 🧅 1/4 cup chopped onion
- 🥛 1 tablespoon milk
- 🧂 Salt and pepper to taste
Instructions
1️⃣ Preheat your oven to 375°F (190°C). While the oven heats, prepare your other ingredients. This saves time!
2️⃣ Unroll one pie crust into a 9-inch pie plate. Crimp the edges.
3️⃣ Sauté the onions in a tablespoon of butter until softened, about 3 minutes. This adds subtle sweetness.
4️⃣ In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
5️⃣ Stir in the crumbled bacon, sautéed onions, Gruyère cheese, and Swiss cheese.
6️⃣ Pour the egg mixture into the prepared pie crust.
7️⃣ Bake for 25-30 minutes, or until the quiche is set and lightly golden brown. A slight jiggle in the center is okay.
8️⃣ Let cool slightly before slicing and serving.
Handy Tips
- Use a pre-made pie crust to save time.
- You can substitute other cheeses for Gruyère and Swiss, such as cheddar or Fontina.
- For extra flavor, add a pinch of nutmeg or thyme to the egg mixture.
- Don’t overbake, or the quiche will become dry.
Heat Control
Baking at 375°F (190°C) ensures even cooking and a perfectly set quiche. Avoid higher temperatures, which can lead to burning or a dry crust. Lowering the temperature slightly might be necessary depending on your oven.
Crunch Factor
The crispy bacon adds a delightful textural contrast to the creamy quiche filling. The slightly browned crust also contributes to a pleasing crunch.
Pro Kitchen Tricks
- For extra-crispy bacon, bake it in the oven instead of frying it.
- Use a food processor to quickly chop the onions.
- To make ahead, assemble the quiche and refrigerate it overnight before baking. Add 5-10 minutes to the baking time.
Storage Tips
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Gift Packaging Ideas
Slice the quiche into individual portions and pack them in attractive containers for a thoughtful and delicious gift. A simple ribbon and a handwritten card adds a personal touch.
Flavor Variations
🌟 Mediterranean Quiche: Add chopped sun-dried tomatoes, Kalamata olives, and feta cheese.
🌟 Spicy Quiche: Incorporate a pinch of red pepper flakes into the egg mixture.
🌟 Vegetable Quiche: Add sautéed mushrooms, spinach, and bell peppers.
🌟 Mushroom and Caramelized Onion Quiche: Caramelize onions before adding them to the filling along with sautéed mushrooms.
Troubleshooting
- Quiche is overcooked and dry: Reduce oven temperature by 25°F (14°C) next time and check for doneness earlier.
- Quiche is undercooked: Increase oven temperature by 25°F (14°C) and bake for a few more minutes.
- Crust is soggy: Blind bake the crust for 10 minutes before adding the filling.
FAQ
- Can I use a different type of crust? Yes, you can use a gluten-free crust or a homemade crust.
- Can I make this quiche ahead of time? Yes, assemble the quiche and refrigerate it overnight before baking. Add extra baking time as needed.
- What can I substitute for heavy cream? You can use half-and-half or whole milk, but the quiche will be slightly less rich.
- How do I know when the quiche is done? The quiche is done when it’s set and lightly golden brown. A slight jiggle in the center is okay.
Conclusion
This 30-Minute Quiche Lorraine is a game-changer for busy cooks! Its ease and delicious flavor will quickly become a family favorite. Share this recipe with your friends and enjoy!
30-Minute Quiche Lorraine: Weeknight Dinner Done Right
A quick and delicious Quiche Lorraine that combines crispy bacon, creamy custard, and cheese, perfect for a weeknight dinner.
Ingredients
- 1 pre-made pie crust
- 6 slices of bacon, chopped
- 1 cup shredded Gruyu00e8re cheese
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 green onions, chopped
Instructions
- Preheat the oven to 190u00b0C (375u00b0F).
- In a skillet, cook the chopped bacon over medium heat until crispy. Drain on paper towels.
- In a mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
- Spread the cooked bacon evenly over the bottom of the pie crust, then sprinkle the shredded Gruyu00e8re cheese on top.
- Pour the egg mixture over the bacon and cheese, then sprinkle with chopped green onions.
- Bake in the preheated oven for 30-35 minutes or until the quiche is set and lightly golden.
- Let it cool for a few minutes before slicing and serving.
Tips
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- Feel free to add your choice of vegetables, such as spinach or mushrooms, for extra flavor.