Quiche Lorraine
This Quiche Lorraine Recipe marries smoky bacon, nutty Gruyère cheese, and silky eggs in a flaky French pastry—perfect for a leisurely brunch or light dinner.
Ingredients
- 1¼ cups all-purpose flour King Arthur flour recommended
- ¼ tsp fine sea salt
- 8 Tbsp unsalted butter cold and cubed, Land O’Lakes recommended
- 1 cup Gruyère cheese grated, Swiss or Emmental can be substituted
- 3 large eggs room temperature, pasture-raised recommended
- 1¼ cups heavy cream or half-and-half for a lighter touch
- ¼ tsp freshly grated nutmeg
- Freshly ground black pepper to taste
- 1 Tbsp chopped fresh chives or parsley optional garnish
- 9-inch deep-dish pie crust store-bought, optional shortcut
Instructions
- In a food processor, pulse flour and salt, then add cold butter cubes. Drizzle in ice water until dough just comes together. Chill for 30 minutes.
- Roll dough to fit a 9-inch pan, bake with weights, then without until pale gold.
- Cook diced bacon until golden and crisp.
- Whisk eggs, cream, nutmeg, salt, and pepper until smooth.
- Layer bacon and cheese in the crust, pour custard over and bake.
- Bake until just set with a tiny jiggle.
- Let quiche rest before slicing. Garnish with herbs and serve.
Notes
Blind-baking the crust prevents sogginess. Use room-temperature ingredients for a smooth custard. Nutmeg is essential for flavor.
Nutrition
Calories: 380kcal
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