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Quiche Lorraine

Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon.
This version uses bacon and ham with caramelized onions, Colby-Jack, and a bit of briny feta for contrast.
Servings: 6
Author: Emeril Lagasse

Ingredients

For the pie crust:

  • 1 Flaky, Tender, and Nutty Whole Wheat Pie Crust refrigerated and ready for blind baking
  • Sugar for par-baking.

For the filling:

  • 4 strips thick cut bacon cut into narrow strips
  • 2 tablespoons unsalted butter
  • 1 large onion thinly sliced
  • 1 cup diced ham
  • 1 cup grated Colby-Jack cheese
  • ½ cup feta cheese crumbled
  • 2 tablespoon vegetable oil

For the custard:

  • 2 large eggs
  • 2 large egg yolks
  • 1¼ cups half-and-half
  • ¼ teaspoon salt
  • ¼ teaspoon ground white pepper
  • ⅛ teaspoon freshly grated nutmeg

Instructions

Par-bake the pie crust

  • Preheat the love to 350 degrees F
  • Line the pie crust with foil and fill the pie dish to the rim with sugar.
  • Par-bake the pie crust for 45-50 minutes.

Saute the bacon, onions, and ham

  • Meanwhile, in a large nonstick skillet, cook the bacon over medium-high heat until crisp and the fat is rendered, about 5 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Discard the fat or reserve for another use.
  • Melt 1 tablespoon of butter in the skillet and cook until bubbles subside.
  • Add the diced ham and saute until lightly browned.
  • Remove the ham with a slotted spoon and drain on paper towels.
  • Place the remaining 2 tablespoons of butter into the skillet and saute the onions until they are soft and translucent, about 3 to 5 minutes.

Fill the crust

  • When the crust has finished par-baking, remove from the oven and increase the oven temperature to 375 degrees F.
  • Carefully remove the foil lining and pour the sugar in a suitable container to cool.
  • Arrange the bacon, onions, and diced ham evenly over the bottom of the baked crust.
  • Layer the cheeses evenly over the ham.
  • In a large bowl, whisk the eggs, yolks, and half and half, salt, pepper, and nutmeg until well combined.
  • Pour the custard into the prepared crust.

Bake and cool

  • Bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
  • Remove from the oven and let cool on a wire rack for 15 minutes before serving.