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Quiche Lorraine with Caramelized Onions
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5 from 2 votes
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Quiche Lorraine with Caramelized Shallots

Quiche is perfect to serve at tea parties or make it as part of a complete meal with a small salad.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Breakfast
Cuisine: French

Ingredients

  • Crust Ingredients:
  • 4 cups all purpose flour
  • 8 oz. cold butter cut into small pieces
  • 4 tablespoons cold vegetable shortening
  • 1 teaspoon salt
  • 6-10 oz. cold water
  • Filling Ingredients:
  • 6 slices bacon
  • 2 thinly sliced shallots
  • 4 eggs
  • 1 cup heavy cream
  • freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup grated Gruyere
  • 2 tablespoons finely chopped parsley

Instructions

  • To make the crust, combine flour and salt in a large bowl.
  • Using a pastry blender or a fork, cut the butter and shortening into the flour until they are the size of small peas.
  • Add 1/4 cup water and mix. Add the remaining water 1 tablespoon at a time as needed, until the dough comes together.
  • Divide the dough into 3 or 4 equal sized portions as desired and wrap individually in plastic wrap. You can freeze other portions to use as needed or refrigerate up to 5 days.
  • Leave in the refrigerator for at least 30 minutes.
  • Meanwhile, let's make the filling.
  • In a skillet, add the bacon and fry until cooked well done. Remove from the pan.
  • In the bacon grease, add the shallots and fry on low heat until browned and caramelized, about 10 minutes. Remove from the pan.
  • Preheat oven to 375 F.
  • On a lightly floured surface, roll into either a rectangle or circle a few inches larger than the size of the pan, depending on the shape of your quiche/tart pan.
  • Transfer rolled out pastry to quiche/tart pan and press into the bottom and up the sides.
  • Place a piece of parchment paper on top. Add dried beans or pie weights and bake in oven for 20-25 minutes until golden.
  • Remove the beans/pie weights.
  • Reduce oven temperature to 350 F.
  • In a bowl, whisk together the eggs and heavy cream. Add nutmeg, salt and pepper and whisk until thoroughly combined. Add parsley and mix until combined.
  • Add cheese and mix to combine.
  • Add the bacon and caramelized oven to the baked pie shell.
  • Add the egg mixture to the pie shell and spread evenly.
  • Transfer to the oven and bake for 30 minutes until egg custard is set.
  • Cool and slice as desired.

Notes

prep time does not include resting time.
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