Quiche please! If you love pies and cheesy breakfasts, you’ll definitely love quiche. Quiche Lorraine is a french tart that is made with eggs, milk, and a variety of flavorful add ins. It’s a perfect breakfast for the holiday season that is super fun to make and impressive to anyone who tries it. Whether you make your crust by hand or buy a pie crust from the store, you’ll definitely feel accomplished once your beautiful masterpiece pops out of the oven. The filling is cheesy and smooth and the crust is flaky and decadent. If you’re feeling fancy or just want a bomb breakfast, you need to try this quiche recipe.
Homemade Quiche Lorraine:
Prep Time: About 10 mins with a store-bought pie crust, or around 30 mins when you make your own crust (plus an hour wait time while the dough cools in the fridge)
Cook Time: Around 45 minutes
Servings: 5-8
Making Your Own Crust:
I used this recipe from Inspired Taste to make the pie crust: https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/
The recipe is fairly easy to make and doesn’t require shortening. However, if you would like to save time, I recommend buying a ready-made pie crust from the store beforehand.
To make the crust at home, you will need:
– 2 1/2 cups all purpose flour
– 1 teaspoon salt
– 1 cup unsalted butter (should be very cold) chopped into cubes
– 4 to 8 tablespoons ice water
Directions:
1. Add half the flour and salt to a large mixing bowl. Add cubes of butter over the flour mixture.
2. Press the butter into the flour using a pastry blender (cutter). If you don’t have one, you can use a fork or your hands.
3. Keep working the butter into the flour. Be careful not to over-mix, you want the texture to be crumbly and the butter to still be cold.
4. Add the rest of the flour and continue mixing.
5. Sprinkle about 4 tablespoons of ice water over the flour and begin to fold it together using a spatula. If it is still too crumbly after combining, add a little more water.
6. Clean and sprinkle flour over a surface. Form a ball with the dough and then cut it in half. You can save the remaining dough for another recipe (like for pecan pie!) by keeping it in the fridge for up to 2 days or in the freezer.
After you finish preparing the dough, place it in the fridge for about an hour. Let it sit at room temperature for a few minutes before rolling.
7. Flour the surface where you plan to roll. Use a rolling pin to flatten the dough to about a 12-inch circle. Start by slowly rolling from the center outwards; make sure the dough is spread evenly.
Measure your dough by placing the pie dish above it; you should have about an inch extra around the dish for the edges. Mine was, unfortunately, a bit too short, which makes it hard to line up in the dish, so always double-check.
8. Use a dough scraper (or a spatula if that’s all you have) and carefully wrap the dough around the roller (see pictures below).
This part might seem a bit intimidating, but if you are cautious and slow when moving the dough you will be successful! Also, if your dough is the right consistency, it shouldn’t crumble when rolling.
9. Once your dough is on the roller, carefully place it on top of the pie dish at its edge so that you can unravel and center the dough.
Since my pie dough was a bit too short on the edges, I removed some dough from areas where it was in excess and reshaped it. You can totally transform it from the above picture to a more visually appealing and neat-looking crust.
Preparing the Filling: Get Creative With Your Ingredients
Quiche Lorraine typically includes bacon and cheese, but you can add almost anything to it and take it to the next level. I decided to make a bacon, feta, spinach, and cheddar quiche.
Ingredients:
– 6 eggs
– 1 cup milk
– 1/3 cup feta cheese
– 1/2 cup cheddar cheese
– 1/2 cup chopped bacon or real bacon bits
– 1 cup chopped spinach (I added a lot of spinach, so feel free to use less)
Directions:
1. Preheat the oven to 375 degrees Fahrenheit. Add all the ingredients to a large mixing bowl and combine.
2. Pour filling into the pie crust. Use a fork to make indents in the crust edges to add a little extra flair.
3. Tear about 6 pieces of aluminum foil and cover the edges of the crust to allow the quiche to cook without burning the crust. It should look like a ring of foil around the edges of the pie dish with the “hole” of the ring open over the filling.
4. Once the crust is covered with foil and the oven is preheated, place the quiche in the oven. Cook for 25 minutes.
5. Remove the foil ring after 25 minutes and return the quiche to the oven. Cook for 20 more minutes or until a toothpick comes out clean once inserted in the center of the quiche. The crust should be golden brown.
6. Take the quiche out of the oven when it is done baking and let cool for about 15-20 minutes. The crust might be a little crumbly once you take the quiche out of the oven. Although it looks a little messy, this means that your crust is flaky and buttery!
7. After the quiche is a little cooler, use a pie cutter to cut and serve the quiche. Share with family and friends and enjoy!
