Try this Farm Fresh Quiche Lorraine made with eggs, cream, bacon, onions, and herbs in a shortbread crust. Rich and hearty and utterly delicious!
I first had Quiche Lorraine in French class in high school and absolutely loved it. I suppose that’s only natural. I mean, after all, it does have bacon in it.
Since then, I have tried a recipe here and there as I came across them, but none have never quite matched up to what I had built up in my memory as the ultimate, best quiche. Certainly, none were anything that the rest of my family were eager for me to prepare again anytime soon. But everyone was in agreement that this Quiche Lorraine I found in one of my favorite cookbooks, The Forgotten Skills of Cooking, was good enough to make it into the family cookbook. They have even have asked when I’ll be serving it again! (I think we have a winner!)
The best part is it tasted just like I remembered from over half my life ago.
Or maybe the best part is I can make it with so many farm fresh ingredients. Like our home-cured and smoked bacon and cream, I skimmed from our Jersey’s fresh milk. The eggs I gathered from our own hens and herbs were snipped from the gardens.
I did make a couple of minor changes to the original Quiche Lorraine recipe. A couple to cater to our personal preferences. A couple for the purpose of thrift.
First, I increased the amount of bacon in order to appeal to my bacon-obsessed men. Then I decreased the number of onions because I suspect that when I eat onions they give the baby a tummy ache. For economy, instead of Gruyere, I opted for Swiss cheese and I used 4 whole eggs instead of 3 eggs & 2 yolks. Nevertheless, it turned out wonderfully, addictively delicious.
Most of the time I use my flakey Lard Pie Crust recipe simply because I have it memorized. I just omit the sugar for this savory dish.
Farm Fresh Quiche Lorraine
- Shortcrust Pastry
- 1 ½ cups flour
- 6 Tablespoons butter, chilled
- pinch salt
- beaten egg or water
- ½ lb. bacon, cooked, diced, reserve drippings
- ½ cup onion, chopped
- 4 eggs
- 1 ¼ cup heavy cream
- 1 Tablespoon parsley, chopped
- 1 Tablespoon chives, chopped
- ½ cup cheddar cheese, grated
- ½ cup swiss cheese, grated
- salt & pepper
- Whisk the flour & salt together.
- Quickly cut in the butter in order to keep the butter cool.
- Stir in just enough egg to form a dough.
- Gather it into a ball adding a bit more liquid if necessary to bind the dough pieces together.
- Flatten the dough into a round and refrigerate for 15 minutes.
- Preheat the oven to 350 degrees.
- Roll the crust to fit a 9" pie plate or tart pan. (The original recipe instructs to line the dough with parchment and fill with dried beans, but I simply poked holes in the crust with a fork and baked it.) Bake for 20 minutes.
- For the Filling: Heat the bacon drippings in a pan and sweat the onions in the fat for 10 minutes.
- Beat the eggs in a bowl, whisking in the cream.
- Add the herbs, cheeses, bacon, and onions.
- Mix well and season with salt & pepper.
- Pour into the baked shortcrust pastry and bake for 30-40 minutes or until the center is set. (Mine took closer to 45-50 minutes.)
- Serve warm with a green salad.
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Original Recipe Credit: Forgotten Skills of Cooking