Quiche Lorraine Recipe
Served with your choice of cup of French onion soup, soup of the day, French fries or Anjou salad.
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Ingredients
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Pastry Crust
Filling
Method
Pastry Crust
Make dough
Combine the flour and salt in a medium bowl. Add the cold cubed butter and cut it into the flour with a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add water and chill
Sprinkle the ice water, 1 tablespoon at a time, over the flour-butter mixture and gently mix with a fork until the dough just comes together when pressed. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
Blind bake crust
Preheat the oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough to a 12-inch circle and fit into a 9-inch (23 cm) tart or quiche pan with a removable bottom, pressing firmly into the edges. Trim excess. Line the crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and parchment and bake 6–8 minutes more until the crust is set and just starting to color. Reduce oven temperature to 375°F (190°C).
Filling
Cook bacon and onions
While the crust chills, cut bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon until crispy, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain, reserving about 1 tablespoon of bacon fat in the skillet. Add 1 tablespoon unsalted butter to the skillet with the bacon fat, reduce heat to medium-low, add the finely chopped onion and sautée until translucent and soft, about 5–7 minutes. Drain any excess fat and let onions cool slightly.
Assemble custard
In a medium bowl, whisk together the eggs, heavy cream, and milk until smooth. Whisk in the salt, black pepper, and nutmeg. Stir in the grated Gruyère, cooled bacon pieces, and sautéed onion. If using, fold in chopped chives.
Fill and bake
Place the pre-baked crust on a baking sheet. Pour the filling into the warm crust, pressing the cheese and bacon slightly to distribute evenly. Bake in the preheated 375°F (190°C) oven for 30–35 minutes, or until the custard is set at the edges and slightly wobbly in the center (internal temperature about 165°F/74°C). If the crust edges brown too quickly, cover them with foil.