French
Quiche Lorraine
A buttery homemade crust filled with silky custard, smoky bacon, caramelized onion and nutty Gruyere cheese.
- All-butter flaky crust
- Silky, just-set custard
- Timeless French brunch classic
Quiche Lorraine is a timeless French classic, and a homemade all-butter crust makes it truly memorable. Blind baking the shell until it is dry and golden prevents a soggy bottom, while a custard of cream and milk bakes up tender and just set. We add slowly cooked onions for sweetness alongside the traditional bacon and Gruyere. Serve warm or at room temperature with a lightly dressed green salad.
Instructions
In a food processor, pulse the flour and 1/2 teaspoon salt. Add the butter and pulse until the pieces are the size of peas.
Drizzle in 3 tablespoons ice water and pulse just until the dough forms clumps, adding up to 1 more tablespoon if needed. Press into a disk, wrap and refrigerate for at least 1 hour.
On a floured surface, roll the dough into a 12-inch round, fit it into a 9-inch deep-dish pie plate, trim and crimp the edge. Refrigerate for 30 minutes.
Heat the oven to 375 degrees F. Line the crust with parchment, fill with pie weights or dried beans and bake for 20 minutes. Remove the weights and parchment and bake for 8 to 10 minutes more, until the bottom looks dry and lightly golden.
Reduce the oven temperature to 350 degrees F.
While the crust bakes, cook the bacon in a skillet over medium heat for about 8 minutes, until crisp. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon of the fat.
Add the onion to the skillet and cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until soft and golden.
In a bowl, whisk the eggs, cream, milk, nutmeg, white pepper and remaining 1/2 teaspoon salt until smooth.
Scatter the bacon, onion and Gruyere evenly into the warm crust, set the pie plate on a sheet pan and pour in the custard.
Bake for 35 to 45 minutes, until the edges are set and puffed and the center has only a slight wobble (170 to 175 degrees F). Cover the crust edge with foil if it browns too quickly.
Cool the quiche on a wire rack for at least 20 minutes before slicing so the custard can set.
Test kitchen tips
- Make the dough up to 3 days ahead, or freeze it for up to 3 months and thaw overnight in the refrigerator.
- Baked quiche keeps for 4 days refrigerated; reheat slices at 325 degrees F for 12 to 15 minutes to keep the crust crisp.
- Use a 9-inch refrigerated pie crust to save time, blind baking it the same way, or swap the Gruyere for Swiss or sharp white cheddar.
Nutrition per serving
- Calories
- 490
- Protein
- 16g
- Carbs
- 18g
- Fat
- 40g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 620mg
Nutrition values are estimates calculated per serving. See our disclaimer.
