Quiche Lorraine
A classic, savory custard tart with a flaky, buttery crust, filled with crispy bacon, nutty Gruyère cheese, and rich eggs and cream. The perfect centerpiece for any brunch, lunch, or light dinner.
For 8 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Make the pastry crust: In a bowl, whisk together the all-purpose flour and 1/2 tsp salt. Add the cold, cubed butter. Use your fingertips or a pastry blender to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. Add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork it. Form the dough into a flat disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
- 2
Blind bake the crust: Preheat your oven to 400°F (200°C)
- a.On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes. Remove the parchment and weights, then bake for another 5-7 minutes, until the crust is pale golden. Set aside to cool slightly. Reduce oven temperature to 375°F (190°C).
- 3
Step 3
- a.Prepare the filling: While the crust bakes, cook the bacon in a skillet over medium heat until crisp, about 8-10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Once cool, crumble it. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the chopped shallots and cook over medium heat until softened and fragrant, about 3-4 minutes.
- 4
Step 4
- a.Assemble and bake the quiche: Sprinkle the shredded Gruyère cheese evenly over the bottom of the pre-baked crust. Top with the crumbled bacon and cooked shallots. In a separate bowl, whisk together the eggs, heavy cream, 1/2 tsp salt, black pepper, and nutmeg until smooth. Carefully pour the egg mixture over the ingredients in the pie crust. Bake at 375°F (190°C) for 35-45 minutes, or until the center is just set (it should have a slight jiggle). The internal temperature should be around 170°F (77°C). Let the quiche cool on a wire rack for at least 15 minutes before slicing and serving. This allows the custard to set fully.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra flaky crust, make sure your butter and water are ice cold.
- 2Do not overwork the pastry dough, or it will become tough.
- 3Blind baking is the secret to a crisp, not soggy, bottom crust. Don't skip it!
- 4Let the quiche rest before slicing. This helps it set properly and makes for cleaner slices.
- 5Feel free to swap Gruyère with other cheeses like Swiss, cheddar, or a mix.
- 6Ensure the bacon is well-drained to prevent the filling from becoming greasy.
Adapt it for your goals.
Vegetarian
Omit the bacon. Instead, sauté 1 cup of sliced mushrooms and 1 cup of spinach (squeezed dry) in butter and add them to the filling.
quickQuick
Use a store-bought refrigerated pie crust to save time. Follow the package instructions for pre-baking before adding the filling.
healthyHealthy
Replace heavy cream with half-and-half or whole milk, and use turkey bacon instead of pork. Add 1 cup of steamed broccoli florets for extra nutrients.
gluten freeGluten free
For a crustless quiche, grease the pie dish well and pour the filling directly inside. Bake for 30-35 minutes or until set.