EFK Kitchen Ready
EFK Quiche Lorraine
A classic bacon-and-custard quiche in a crisp pastry shell. The EFK version adds a modest amount of Gruyère for a family-friendly finish while keeping the filling balanced and sliceable.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 50 min
- Yield
- 8 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat the BlueStar oven to 375°F. Fit the crust into a 9-inch pie plate, line with parchment and pie weights, and blind-bake 12 minutes. Remove the weights and bake 5 minutes more. Reduce oven to 350°F.
- 2. Cook the bacon in a skillet until browned. Transfer to paper towels. Pour off all but 1 tablespoon fat, add the onion, and cook until soft, about 5 minutes.
- 3. Scatter bacon, onion, and Gruyère over the warm crust. Whisk eggs, half-and-half, nutmeg, salt, and pepper until smooth and pour over the filling.
- 4. Bake 35 to 40 minutes, until the edges are set and the center has only a slight jiggle. The center should reach 160°F.
- 5. Cool 15 minutes before slicing. Finish with chives if using.
Equipment
BlueStar oven; 9-inch pie plate; parchment and pie weights; skillet; mixing bowl; whisk; instant-read thermometer; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board
Food safety & storage
Bake the egg custard to 160°F in the center. Refrigerate quiche within 2 hours and use within 3 to 4 days. Reheat portions to 165°F.
View this recipe on the original EFK website ↗