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Bacon and Mushroom Quiche Lorraine with Caramelized Onions
Created by: Howcan Team
Ingredients
- 1 pre-made pie crust
- 6 slices of bacon, chopped
- 1 cup of sliced mushrooms
- 1 large onion, thinly sliced
- 1 tablespoon of butter
- 4 eggs
- 1 1/2 cups of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1 1/2 cups of shredded Gruyere cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pre-made pie crust in a 9-inch pie dish and crimp the edges. Set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the skillet.
- Add the sliced mushrooms to the skillet with the bacon drippings and cook until they are golden brown. Remove the mushrooms from the skillet and set aside.
- In the same skillet, melt the butter over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, until the onions are caramelized and golden brown, about 20-25 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
- Spread the caramelized onions, cooked bacon, and mushrooms evenly over the bottom of the pie crust. Sprinkle the shredded Gruyere cheese over the top.
- Carefully pour the egg mixture over the filling in the pie crust, making sure to distribute it evenly.
- Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown.
- Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!
The Bacon and Mushroom Quiche Lorraine with caramelized onions has a rich history rooted in the Lorraine region of France. This classic dish is a delightful combination of savory flavors and creamy textures. The origins of the quiche can be traced back to the medieval German kingdom of Lothringen, which later became Lorraine, France. The dish gained popularity in the 19th century and has since become a staple in French cuisine. Renowned chefs like Julia Child have popularized the quiche in the United States, incorporating local ingredients and flavors. The addition of caramelized onions adds a sweet and savory depth to the quiche, complementing the smoky bacon and earthy mushrooms. Today, the best versions of this dish can be found in traditional French bistros and patisseries, where skilled chefs meticulously prepare the buttery crust, caramelized onions, and creamy custard filling. The key to a perfect Bacon and Mushroom Quiche Lorraine lies in achieving the ideal balance of flavors and textures. The caramelized onions should be tender and golden, adding a subtle sweetness to the quiche. Additionally, using high-quality bacon and fresh mushrooms is essential for an authentic and delicious result. For those looking to put a unique spin on the classic recipe, incorporating alternative ingredients such as Gruyère cheese or leeks can offer a delightful variation. Whether enjoyed for brunch, lunch, or a light dinner, the Bacon and Mushroom Quiche Lorraine with caramelized onions is a timeless dish that continues to captivate food enthusiasts around the world.
65 min
8
320 calories
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