Quiche Lorraine (Bacon and Swiss) Recipe (2024)

FAQs

How do you keep bacon from sinking in a quiche? ›

Another tip is to run a chopstick around the quiche so the solid ingredients in the filling don't all sink to the bottom.

Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Craig Claiborne, who started as food editor of The Times in 1957, created this classic recipe with bacon, onion and cheese to fill a pie dish. If you use a tart pan, expect to have extra custard.

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Like 475 degrees hot, then add the quiche to the crust, put in the oven for 10 minutes then turn the heat down to the RECOMMENDED COOKING TEMPERATURE and allow to cook the remainder of the way. The preheated cookie sheet (rimmed baking sheet) will allow the crust to crisp up while the egg/custard mixture cooks.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Substitution Tip!

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.

Tip #2: Cook your veggies first

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Why is my homemade quiche watery? ›

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.

Central to the Quiche Lorraine's appeal is the delicate balance of flavors. The creamy custard base, crafted from eggs and cream, provides a velvety backdrop to the savory bacon and cheese. Each bite offers a harmonious symphony of tastes that dance on the taste buds, leaving a lasting impression.

Traditionally, the custard for a quiche is not thickened before it goes into the tart case but this will prevent the filling ingredients from sinking to the base of this deep-filled quiche. If you prefer not to cook the custard, you will need to increase the quiche cooking time slightly.

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Why does quiche sink during baking and how can it be prevented? - Quora. Quiche can sink during baking if it is overbaked or if it is baked at too high of a temperature. Overbaking can cause the quiche to become dry and dense, and as it cools, it can sink in the center.

It sounds like a quick, simple, and affordable “life hack” which I've seen on several websites; rinse your bacon under cold water to reduce the amount it shrinks when cooking.