Here’s a classic Quiche Lorraine recipe — rich, custardy, and perfect for brunch or dinner.
🥧 Quiche Lorraine
Ingredients (for a 9-inch quiche)
Crust (or use store-bought)
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3–4 tbsp ice water
Filling
- 6 slices bacon, chopped
- 1 small onion, finely diced (optional)
- 1 ½ cups shredded Gruyère cheese (or Swiss cheese)
- 4 large eggs
- 1 ½ cups heavy cream (or half-and-half for lighter version)
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg (optional)
Instructions
1️⃣ Make the crust
- Combine flour and salt in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water, 1 tbsp at a time, until dough comes together.
- Flatten into a disk, wrap in plastic, chill 30 minutes.
- Roll out to fit a 9-inch pie pan. Prick bottom with fork.
- Blind bake at 375°F (190°C) for 10–12 minutes (optional but keeps crust crisp).
2️⃣ Cook bacon and onion
- Fry chopped bacon until crisp, drain on paper towels.
- Sauté onion in bacon fat until soft (optional).
3️⃣ Prepare the custard
- Whisk eggs, cream, salt, pepper, and nutmeg until smooth.
4️⃣ Assemble
- Sprinkle cooked bacon and onion evenly in the crust.
- Top with shredded cheese.
- Pour custard mixture over filling.
5️⃣ Bake
- Bake at 375°F (190°C) for 35–40 minutes, or until custard is set and lightly golden on top.
- Let cool 10 minutes before slicing.
Tips for the Best Quiche Lorraine
- Cheese choice: Gruyère is traditional; Swiss or Emmental works too.
- Avoid watery fillings: Drain cooked vegetables well.
- Make ahead: Bake the quiche, then refrigerate; reheat gently in the oven.
If you want, I can also give a shortcut version using store-bought pie crust and a simple stovetop bacon prep that’s ready in under 45 minutes.
Do you want me to do that version?
