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.
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Ingredients
Yield:6 to 10 servings
Pastry for a one-crust 9-inch pie (see pastry recipe)
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Line a nine-inch pie plate with the pastry. By all means build a rim with the pastry and flute it. This is essential for the amount of custard indicated in this recipe.
Step 3
Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake 10 minutes.
Step 4
Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
Step 5
Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
The New York Times Cooking
The New York Times Cooking
Step 6
Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce. Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.
Step 7
Strain the cream mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.
The New York Times Cooking
The New York Times Cooking
Step 8
Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 50 minutes. Remove to a wire rack. Let stand 5 or 10 minutes before serving.
Private Notes
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FAQS
Because quiche is quite rich, it tastes best with a sharp, light salad, such as arugula salad or green salad.
You can purchase a gluten-free crust or make your own by swapping a 1-to-1 flour blend for all-purpose flour. Or, you can make a crustless quiche.
Quiche tastes best when served after 20 to 30 minutes of cooling and within an hour of baking. It can be completely cooled, then covered and refrigerated for up to 3 days, but the crust will get soggy. It's better to keep a fully baked quiche at room temperature for up to 6 hours and then reheat it, uncovered, in a 300-degree oven for 10 to 20 minutes. (If it has been in the refrigerator, add another 10 minutes or so.) You also can prepare the dough up to 3 days ahead and refrigerate it or par-bake the crust up to a day in advance and keep it at room temperature.
In its most traditional French form, a quiche is composed of a buttery crust filled with a savory egg custard. The pastry is known as pâte brisée. Fillings can include any combination of cheese, herbs, vegetables and smoked meat or fish.
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Comments
Travis Creston
Something that really helps prevent soggy bottoms: after taking any pie crust out of the oven once you blind bake it, remove the beans or pie weights & parchment, paint the bottom with egg white & place back in the oven for a good five minutes or so. The EW will crisp up & create a nice barrier to prevent a soggy bottom! Works every time.
Mike Haller
FYI I'm a real greenhorn but my experience on my second try w this: 1. Used a prefab 9" frozen crust. 2. Cut up a large onion used about 3/4 of it. 3. Cut gruyere into very small cubes. 4. Used 3 eggs and 1 3/4 cup heavy cream 5. Put extra leftover cooked onions on top of custard before baking. 6. Baked for 35 min at 400 (elec oven) I'd love to post a pic. Wish I could. NYT Cooking is helping me learn cooking at age 71. THANKS.
Kristin PC
Flavors were great, but I had a few baking issues. I'd make it again with these adjustments:
ISSUE: The bottom of the finished quiche was VERY soggy. A good bit of liquid actually seeped through the crust onto the baking sheet. FIX: After the 10 minute par-bake, remove weights and parchment. Continue to par-bake for 6-8 more minutes. Before adding ingredients and egg mix, protect the edge of the crust with foil strips.
ISSUE: Under baked. FIX: Cook for 28-30 minutes.
DB
I made this recipe twice in 10 days. I doubled it the first time, and my egg/cream mix yielded well more than two quiches worth, so I saved the extra. The second time around, I left out the cubed Gruyère (first pass was VERY cheesy) added a couple extra strips of bacon, used a good amount of chopped onion, plus some lightly sautéed farmers market baby spinach. Second try was so good, I'll only make it this way now!
choulli
I can't believe I'm writing this, but I hated this recipe :'-(
Typically, when I see Claiborne's name, I know it's going to be good ... but this just WASN'T.
The cheese "cubes" sunk to the bottom of the quiche and the filling never fully set.
I believe there aren't enough eggs in the recipe.
Very dissappointed
julia
This was a slam dunk for me. I used only grated Gruyère (no parmesan), blind baked 6-7 min additional time without parchment/weights, and used my trusty Cooks Illustrated vodka pie crust recipe…except I had no vodka or gin or tequila… so I used Brandy and it was heavenly. It was done 7-8 minutes before timer.
