There is nothing better on a rainy Sunday than this Quiche Lorraine. The crust is extra crispy, and the delicious cheesy bacon custard is perfect for a weekend with a little extra time on your hands. What is it about Sundays that feels so magical? It’s pajamas all day and baking something I normally don’t get around to. It’s watching documentaries on TV and reading a good book. Sundays are the in-between.
I’m making yet another stunningly delicious recipe adapted from Ruth Reichl’s book My Kitchen Year. Her recipes are more stories than instructional guidelines. And something I love is that she admits that everyone will make the same recipe a different way, but that’s how it should be. That’s cooking. This quiche is like eating a cloud made of… well bacon. It’s the most delicious thing I made all week. Here’s how you make it.
I always use Joy the Baker’s pie crust recipe. It’s sensational and easy. She grates the butter, people. Genius! I refrigerate it until cold then roll it out into a large round that will cover the glass pie pan. Press it down into the pan a little then trim the edges that hang over.
Use your fingers to pinch the edges of the crust as pictured above. Or use a tines of a fork to seal the crust edges.
Fry the bacon, place on a paper towel lined plate and let it cool slightly before crumbling. Whisk together three eggs and heavy cream with a pinch of salt and pepper. Grate your cheese.
Use a fork to poke holes all over the crust. Prebake your pie crust by covering it entirely in foil. Use weights or dry beans wrapped in foil to weigh down the crust. Bake for 15 minutes covered and 8 minutes uncovered.
First fill with the cheese and bacon. Pour in the custard and then bake for 35-40 minutes or until browned. Let it cool slightly before slicing and serving.
- 1 recipe of pie crust, cold
- 1 cup dried beans (or pie weights)
- 6 slices of bacon
- 4 ounces of gruyere cheese, grated
- 3 eggs
- 1 cup heavy cream
- ½ tsp of salt
- black pepper
- Preheat the oven to 375.
- Make 1 recipe of pie crust and refrigerate for at least one hour. Roll out to a thirteen inch round. Place into a nine inch pie pan, carefully pinching the edges to seal to the pan. Or use a fork to press the edges all the way around the rim. Use a fork to poke holes throughout the entirety of the crust. Every inch or so.
- Cover the pie crust with aluminum foil entirely. Then cut an equally large square of aluminum foil. Pour the dry beans into the foil square. Twist the top of the square to make it into a sort of sealed bag. Place the beans in the center of the aluminum covered crust. Bake for 15 minutes. Remove the beans and the foil. Bake uncovered for 8 minutes.
- While the crust is baking, fry the bacon in slices. Once crispy, move to a paper towel lined plate. Use your fingers to crumble the bacon up into bits. Add the grated cheese evenly to the bottom of the pie crust. Add the crumbled bacon.
- Whisk your eggs and heavy cream with the salt and pepper in a medium bowl. Pour over the bacon and cheese. Bake for 35 minutes or until puffy and browned. Cool for 10 minutes then serve warm.