Kosher Quiche Lorraine
A delightful and savory classic French quiche adapted with kosher smoked beef bacon for a rich, smoky flavor.
Ingredients
- •1 refrigerated or homemade pie crust (9-inch)
- •6 oz kosher smoked beef bacon, diced
- •1 small yellow onion, finely chopped
- •3 large eggs
- •1 cup heavy cream or rich dairy-free creamer
- •1 cup shredded Gruyere or dairy-free Swiss cheese
- •1/4 tsp salt
- •1/4 tsp freshly ground black pepper
- •1/8 tsp ground nutmeg
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- 2
Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom lightly with a fork.
- 3
Bake the empty crust for 10 minutes to prevent a soggy bottom, then remove from the oven and reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius).
- 4
In a skillet over medium heat, cook the diced beef bacon until crispy, then remove with a slotted spoon and drain on paper towels.
- 5
In the same skillet with a little leftover beef fat, sauté the chopped onion until translucent and tender.
- 6
In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and ground nutmeg until smooth.
- 7
Scatter the cooked beef bacon and sautéed onions evenly across the bottom of the pre-baked pie crust, followed by the shredded cheese.
- 8
Pour the egg and cream mixture gently over the filling ingredients.
- 9
Bake for 35 to 40 minutes, or until the center is just set and the top is golden brown.
- 10
Allow the quiche to cool for 15 minutes before slicing and serving.
💡 Chef tips
- To make this recipe pareve or meat-compatible, you can substitute the heavy cream with a rich plant-based cream and use dairy-free cheese.
- Par-baking the pie crust is essential to ensure the pastry remains flaky rather than soggy.
- Leftover quiche can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
✅ How it should turn out
The finished quiche has a golden, flaky crust filled with a rich, savory custard, smoky beef bits, and melted cheese that is both aromatic and satisfyingly flavorful.