Quiche Lorraine Recipe

Make dough

In a medium bowl, whisk together 1.25 cups all-purpose flour and 1/4 tsp salt. Cut 1/2 cup cold unsalted butter (cubed) into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add water and chill

Drizzle 3 tablespoons ice water over the mixture, tossing gently with a fork until dough just comes together when pinched. If dry, add up to 1 tablespoon more ice water. Form into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Blind-bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch circle about 1/8-inch thick. Fit into a 9-inch (23 cm) tart or pie pan with a removable bottom, pressing into edges and trimming excess, leaving a 1/2-inch overhang folded under for a neat edge. Prick the base lightly with a fork. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment; bake an additional 8–10 minutes until pale golden and set. Reduce oven temperature to 350°F (175°C).

Cook bacon and shallot

While crust chills, cut 6 slices bacon into 1/2-inch pieces. In a skillet over medium heat, cook bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving about 1 tablespoon bacon fat in the skillet. Add 1 tablespoon unsalted butter to skillet (if needed) and sauté 1 tablespoon finely chopped shallot over medium heat for 1–2 minutes until softened but not browned. Remove from heat and let cool slightly.

Grate cheese

Grate 1 1/4 cups Gruyère cheese and set aside 1/4 cup if using as garnish.

Make custard

In a large bowl, whisk together 4 large eggs until smooth. Whisk in 1 cup heavy cream and 1/2 cup whole milk until combined. Season with 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg. Stir in finely chopped chives (1 tablespoon) if using.

Assemble quiche

Evenly scatter the cooked bacon pieces over the prebaked crust. Spread the sautéed shallot over the bacon. Sprinkle the grated Gruyère evenly over the bottom. Slowly pour the egg-cream custard over the fillings, leaving a little space at the top to prevent overflow. If desired, sprinkle the reserved 1/4 cup extra Gruyère over the top.

Bake

Bake in the preheated 350°F (175°C) oven for 30–35 minutes, or until the filling is set at the edges but still slightly wobbly in the center and a knife inserted near the center comes out mostly clean. If the crust edges brown too quickly, tent loosely with foil after 20 minutes.

Cool

Remove quiche from oven and let cool on a rack for at least 15–20 minutes to finish setting. This makes slicing cleaner and improves texture.

Garnish with chive sprigs and additional grated Gruyère if desired. Slice into 6–8 wedges and serve warm or at room temperature.