Classic Quiche Lorraine
This Classic Quiche Lorraine balances simplicity and sophistication, bringing together crisp bacon, caramelized onions, creamy custard, and melted cheese in a flaky homemade crust. A true comfort dish with a French flair.
Equipment
- 9-inch pie dish
- Skillet
- Mixing Bowl
- Rolling Pin
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter cubed
- 1/4 tsp salt
- 3-4 tbsp ice water
For the Filling
- 6 slices thick-cut bacon diced
- 1 medium yellow onion finely chopped
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- salt and freshly ground black pepper to taste
- freshly grated nutmeg a pinch
- 1 cup grated Gruyère or Swiss cheese
Optional Garnish
- fresh chives or parsley finely chopped
Instructions
- Prepare the Crust – Mixing the Dough: In a bowl, combine flour and salt. Add butter and cut into the flour until coarse crumbs form. Slowly add ice water and stir until a dough forms. Avoid overmixing.
- Chill and Roll: Form dough into a disc, wrap in plastic, and chill for 30 minutes. Roll out to 1/8-inch thickness and fit into a 9-inch pie dish. Trim excess and prick bottom with a fork.
- Cook the Bacon: In a skillet, cook diced bacon over medium heat until crispy. Transfer to a paper towel-lined plate, leaving some bacon fat in the skillet.
- Sauté the Onion: Add chopped onion to the skillet and cook until soft and translucent.
- Mix the Custard: Whisk eggs, cream, and milk. Season with salt, pepper, and nutmeg.
- Assemble: Spread bacon and onions over the crust. Top with grated cheese. Pour the custard mixture evenly on top.
- Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until custard is set and lightly golden. A knife should come out clean.
- Cool and Garnish: Let quiche cool slightly before slicing. Garnish with chopped chives or parsley.
Notes
This quiche can be customized with other cheeses, herbs, or even sautéed vegetables. It’s perfect warm or at room temperature.