Quiche Lorraine
A classic French savory tart, Quiche Lorraine features a flaky pastry crust filled with a rich custard of eggs, cream, milk, crispy bacon lardons, and Gruyère cheese, seasoned with a hint of nutmeg. Perfect as a main course for brunch or a light dinner.
Ingredients
- •1.25 cup all-purpose flour
- •0.5 cup unsalted butter, very cold, cubed
- •0.5 teaspoon salt
- •3 tablespoon ice water
- •6 ounce thick-cut bacon, diced into 1/4-inch pieces
- •3 large eggs
- •1 cup heavy cream
- •0.5 cup whole milk
- •1 cup Gruyère cheese, freshly grated
- •0.25 teaspoon freshly grated nutmeg
- •0.5 teaspoon salt
- •0.25 teaspoon freshly ground black pepper
Instructions
- 1.
Prepare the Pâte Brisée (pie crust): In a large bowl, whisk together the flour and 0.5 teaspoon salt. Add the very cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- 3.
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang, then fold the overhang under and crimp decoratively.
- 4.
Blind bake the crust: Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and let cool slightly.
- 5.
While the crust bakes, cook the bacon: In a medium skillet over medium heat, cook the diced bacon until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain excess fat. Discard bacon fat or reserve for another use.
- 6.
Prepare the filling: In a large bowl, whisk together the eggs, heavy cream, whole milk, nutmeg, 0.5 teaspoon salt, and black pepper until well combined.
- 7.
Assemble the quiche: Sprinkle the grated Gruyère cheese evenly over the bottom of the pre-baked pie crust. Top with the cooked, crispy bacon pieces.
- 8.
Carefully pour the egg and cream mixture over the cheese and bacon in the pie crust. Be careful not to overfill.
- 9.
Bake the quiche: Place the pie plate on a baking sheet (to catch any potential spills). Bake for 35-45 minutes, or until the center is just set (a knife inserted near the center should come out clean) and the top is golden brown. If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil.
- 10.
Cool and serve: Remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the custard to fully set.
Tips
- 💡Blind baking the crust is crucial to prevent a soggy bottom. Don't skip this step!
- 💡For the best flavor, use good quality Gruyère cheese and freshly grate it yourself.
- 💡Do not overbake the quiche. The center should have a slight jiggle when gently shaken, as it will continue to set as it cools. Overbaking can lead to a dry, rubbery texture.
- 💡Allowing the quiche to cool for at least 15-20 minutes before slicing is important for the custard to fully set and for clean slices.
- 💡Quiche Lorraine is delicious served warm or at room temperature.
Recipe from TheCookbook.ai
Created by Basil Roux