Chef John's Quiche Lorraine Recipe

Recipesfull introduces to you: Breakfast Casserole Recipes. (Chef John's Quiche Lorraine Recipe). In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.

Brief

Prep 20 mins

Cook: 1hr5 mins

Additional: 20 mins

Total: 1hr45 mins

Servings: 8

Yield: 1 9-inch quiche

Chef John's Quiche Lorraine Recipe

Ingredients

1 9-inch unbaked pie crust (see footnote for recipe link)

8 slices bacon

cut into 1 inch pieces

½ cup chopped leeks (white and pale green parts only)

½ cup chopped onion

salt and freshly ground black pepper to taste

1 pinch cayenne pepper

or more to taste

3 large eggs

2 egg yolks

1 cup heavy cream

¾ cup milk

1 teaspoon chopped fresh thyme

6 ounces shredded Gruyere cheese

VELVEETA Cheesy Bacon Brunch Casserole

Breakfast and Brunch

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans rice or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown about 5 minutes.

Step 3

Reduce oven to 325 degrees F (165 degrees C).

Step 4

Cook bacon in a skillet over medium heat until browned and cooked through 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet leaving 1 to 2 teaspoons. Add leeks onion salt black pepper and cayenne pepper. Cook and stir until tender and golden brown 5 to 7 minutes. Set aside.

Step 5

Whisk eggs egg yolks cream and milk together in a large bowl. Add thyme and stir to combine.

Step 6

Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture remaining bacon and remaining Gruyere cheese.

Step 7

Bake filled quiche in the preheated oven until browned and set and no longer jiggly in the center 40 to 45 minutes. Allow to cool slightly before serving.

Nutritional Information

Chef John's Quiche Lorraine Recipe

Servings Per Recipe:8

Calories: 412.5

% Daily Value *

Protein: 15.7g 31%

Carbohydrates: 14.4g 5%

Dietary Fiber: 1.1g 5%

Sugars: 2g

Fat: 32.6g 50%

Saturated Fat: 15.3g 76%

Cholesterol: 197mg 66%

Vitamin A Iu: 944.7IU 19%

Niacin Equivalents: 4.9mg 38%

Vitamin B6: 0.1mg 9%

Vitamin C: 1.8mg 3%

Folate: 42.3mcg 11%

Calcium: 285.6mg 29%

Iron: 1.4mg 8%

Magnesium: 23.4mg 8%

Potassium: 195.1mg 6%

Sodium: 468.9mg 19%

Thiamin: 0.2mg 20%

Calories From Fat: 293.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.