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Classic Quiche Lorraine Recipe

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This Classic Quiche Lorraine recipe features a buttery, flaky homemade pie crust filled with crispy bacon, nutty Gruyere cheese, and a creamy custard of eggs, cream, and milk, subtly seasoned with nutmeg and chives. Perfect for brunch, lunch, or a light dinner, this quiche bakes to a golden perfection with a delicate wobble in the center, promising a luscious and satisfying bite every time.

Ingredients

For the Crust

  • 1¼ cups all-purpose flour
  • 1½ teaspoons granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter (cubed and very cold)
  • 2 to 4 tablespoons ice water

For the Filling

  • 8 ounces bacon (about 8 slices, cooked and chopped)
  • 4 ounces Gruyere cheese (shredded, about 1 cup)
  • 3 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch of nutmeg
  • 1 tablespoon minced chives
  • 1 cup heavy cream
  • ½ cup milk

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the flour, sugar, and salt to combine. Add the cold cubed butter and use a pastry blender or two forks to cut the butter into the flour mixture until large pea-sized bits remain.
  2. Add Water and Form Dough: Stir in 2 tablespoons of ice water using a rubber spatula, pressing the dough together. If still dry, add more ice water a tablespoon at a time until the dough holds together.
  3. Roll Out Dough: Turn the dough onto a lightly floured surface, bring it together into a 6-inch round, flour the top lightly, and roll it out gently and quickly into a 13-inch circle, lifting and turning the dough every few rolls to prevent sticking.
  4. Transfer to Pie Plate: Place the dough in a 9-inch pie plate, gently pressing it into the bottom and sides. Trim the excess dough to 1 inch beyond the pie plate edge, then tuck it under to align with the rim. Crimp or flute the edges or press with fork tines for decoration. Refrigerate the crust-lined pie plate for at least 2 hours.
  5. Blind Bake the Crust: Preheat the oven to 350°F (175°C). Line the chilled crust with aluminum foil and fill with granulated sugar to weigh it down. Bake for 40 minutes. Remove the foil and sugar, then set the crust aside while preparing the filling.
  6. Prepare the Filling: Increase the oven temperature to 375°F (190°C). Sprinkle the cooked and chopped bacon and shredded Gruyere cheese evenly over the bottom of the pre-baked crust.
  7. Mix Egg Custard: In a large bowl, whisk the eggs until frothy. Add the salt, pepper, nutmeg, and minced chives, and whisk to combine. Pour in the heavy cream and milk, whisking vigorously for about 15 seconds.
  8. Assemble and Stir Filling: Pour the egg mixture over the bacon and cheese in the crust. Gently stir with a fork or spoon to distribute the bacon and cheese evenly throughout the custard.
  9. Bake the Quiche: Bake for 30 to 40 minutes, checking for doneness by gently shaking the pie plate; the center should jiggle slightly. The custard will continue to set as it cools.
  10. Rest and Serve: Allow the quiche to rest for 10 to 15 minutes before slicing. Serve warm or at room temperature.

Notes

  • Chilling the crust helps prevent shrinkage and maintains flakiness when baking.
  • Using granulated sugar instead of pie weights when blind baking adds a subtle sweetness to the crust bottom.
  • Allowing the quiche to cool slightly before serving ensures the custard finishes setting and slices cleanly.
  • Gruyere cheese provides a traditional nutty flavor, but Swiss cheese can be a suitable substitute.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.

Find it online: https://marthatasty.com/classic-quiche-lorraine-recipe/