Quiche Lorraine Recipe
Bring the flavors of northeastern France to your table with the ultimate Quiche Lorraine, boasting a silky custard, crisp bacon, and melty cheese in every delectable bite.
Servings: 8
Calories: 376kcal
Ingredients
For the crust:
- 1 Homemade quiche crust fresh or frozen
For the filling:
- ⅓ lb. Bacon cut into small stips
- 1 small Onion finely chopped
- ¾ cup Gruyère cheese shredded
- 3 Eggs large
- 1¼ cup Heavy cream (see notes)
- Salt to taste
- Pepper to taste
- ¼ teaspoon Nutmeg freshly grated
For garnish (optional):
- Bacon
Instructions
- Prepare the crust: Prepare your Homemade Quiche Crust or use a store-bought crust. Roll into an 11–12 inch (28–30 cm) circle, fit into a 9-inch (23 cm) tart pan, trim and prick the base, then freeze for 20–30 minutes. Blind bake as instructed in the crust recipe.
- Prepare the filling: Cook the bacon in a pan over medium heat until crisp. Transfer to paper towels. In the same pan, cook the onion until soft and lightly golden. Let cool slightly.
- Make the custard: In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg until smooth.
- Assemble the quiche: Spread bacon (reserve a small handful of cooked bacon for later), onion, and cheese evenly over the crust. Then gently pour the custard over the filling.
- Bake: Bake at 350°F (175°C) for 30–35 minutes, until the center is just set with a slight jiggle.
- Rest and serve: Let rest for at least 15 minutes before slicing.
- Top with reserved bacon if desired. Serve warm or at room temperature.
Video
Notes
- Water in the crust: Add gradually. The dough should hold together when pressed but not feel sticky. Too much water = tough crust. You may not need all the water.
- Do not over-process the dough: Mix the dough just until it comes together. Over-processing or over-kneading develops too much gluten and warms the butter, which results in a tough, dense crust instead of a tender, flaky one. Small visible butter pieces in the dough are perfectly fine,they help create a flaky texture when baked.
- Cream: You can replace heavy cream with half-and-half or use a mix of milk and cream for a lighter quiche.
- Blind baking: Blind baking helps keep the crust crisp. Bake the crust with weights until the edges are set, then remove the weights and bake again until the base looks dry and lightly golden before adding the filling.
- Cheese choice: Gruyère is the classic choice for Quiche Lorraine. You can also use Emmental, Swiss cheese, Comté, or even a mild cheddar. For best results, choose a cheese that melts well and isn’t too watery.
- Don’t overbake: The center should still slightly jiggle when you remove it. It will continue to set as it cools.
- Make Ahead: This quiche can be made 1–2 days in advance and reheated in the oven before serving.
- Storage: Store in the fridge up to 3 days. Reheat gently in the oven (not microwave for best texture).
Nutrition
Calories: 376kcal | Carbohydrates: 23g | Protein: 12g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 570mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg