Quiche Lorraine Recipe

Name: Quiche Lorraine
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: one 9-inch quiche
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 3-4 tablespoons ice water; 8 slices bacon, chopped; 1/2 cup finely chopped onion; 4 large eggs; 1 1/2 cups heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon ground nutmeg; 1 1/2 cups shredded Gruyère cheese

French · Main course · 80 min total

Quiche Lorraine recipe videos

A classic French quiche with a buttery, flaky crust and a rich, creamy filling of eggs, cream, bacon, and cheese. Perfect for brunch, lunch, or a light dinner.

30
min prep

50
min cook

8
servings

450
kcal/serving

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water
8 slices bacon, chopped
1/2 cup finely chopped onion
4 large eggs
1 1/2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 1/2 cups shredded Gruyère cheese

Instructions

Make the crust: In a food processor, pulse flour and salt. Add butter and pulse until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing until dough just holds together. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Preheat oven to 375°F (190°C). Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and sides. Trim and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, and bake for another 5-7 minutes until lightly golden. Cool slightly.
In a skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon drippings. Sauté onion in drippings until soft, about 3 minutes. Set aside.
In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg until smooth.
Spread bacon and onion evenly over the bottom of the crust. Sprinkle Gruyère on top. Pour egg mixture over the cheese.
Bake for 35-40 minutes until the center is set and the top is golden brown. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Tips

For a deeper flavor, use a mix of Gruyère and Emmental cheese.
The quiche can be made a day ahead and reheated in a 350°F oven for 10-15 minutes.
Blind baking the crust ensures it stays crisp and doesn't become soggy.

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