Quiche Lorraine

Here’s a classic Quiche Lorraine recipe for you to try. This savory French tart is made with a flaky pastry crust, a rich custard filling, and crispy bacon. It’s perfect for brunch, lunch, or even dinner!

Quiche Lorraine Recipe

Ingredients

For the pastry crust:

• 1 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 6-8 slices of bacon, chopped
• 1 small onion, finely chopped (optional)
• 1 cup (120g) grated Gruyère or Swiss cheese
• 4 large eggs
• 1 1/4 cups (300ml) heavy cream or half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)

Instructions

1. Make the pastry crust:

1. In a large bowl, mix the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C).
4. Roll out the dough on a lightly floured surface to fit a 9-inch (23cm) tart or pie pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork, then line with parchment paper and fill with pie weights or dried beans.
5. Blind bake the crust for 15 minutes. Remove the weights and parchment paper, then bake for another 5 minutes until lightly golden. Set aside.

2. Prepare the filling:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel to drain. Leave about 1 tablespoon of bacon fat in the skillet.
2. If using onions, sauté them in the bacon fat until softened and translucent, about 3-4 minutes. Set aside.

3. Assemble the quiche:

1. Sprinkle the cooked bacon, sautéed onions (if using), and grated cheese evenly over the pre-baked crust.
2. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using). Pour the custard mixture over the bacon and cheese.

4. Bake the quiche:

1. Place the quiche on a baking sheet (to catch any spills) and bake in the preheated oven for 30-35 minutes, or until the custard is set and the top is lightly golden.
2. Let the quiche cool for 10-15 minutes before slicing and serving.

Tips

• For a lighter version, you can use milk instead of heavy cream, but the custard will be less rich.
• Add a pinch of cayenne pepper for a subtle kick.
• Serve with a side salad for a complete meal.

Enjoy your homemade Quiche Lorraine! 🥧✨