Quiche Lorraine Recipe

Make dough

In a medium bowl whisk the flour and 1/4 tsp salt. Rub the cold cubed butter into the flour with fingertips or a pastry cutter until mixture resembles coarse crumbs with pea-size pieces. Add 3 tbsp cold water and gently mix until dough comes together; if dry add up to 1 tbsp more water. Form into a disk, wrap, and chill at least 30 minutes.

Blind bake

Preheat oven to 400°F (200°C). Roll chilled dough on a lightly floured surface to a 12-inch circle and fit into a 9-inch tart/quiche pan with removable bottom. Trim and crimp edges. Prick base lightly with a fork, line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, brush base lightly with beaten egg white if desired, and bake 5–7 minutes more until just set and edges lightly golden. Reduce oven temperature to 350°F (175°C).

Caramelize onions

Heat 1 tbsp olive oil in a 10-inch skillet over medium-low heat. Add the thinly sliced onion and 1/2 tsp sugar and season lightly with a pinch of salt. Cook, stirring occasionally, 20–25 minutes until deep golden and soft. If the pan dries, add 1–2 tbsp water to deglaze and continue cooking. Remove from heat and set aside to cool slightly.

Cook bacon

While onions cook, lay bacon slices in a cold skillet, then turn heat to medium and cook until crispy, about 8–10 minutes, turning occasionally. Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces.

Assemble custard

In a medium bowl whisk together 4 whole eggs, 1 cup heavy cream, 1/2 cup whole milk, 3/4 tsp salt, 1/2 tsp freshly ground black pepper and 1/8 tsp ground nutmeg until smooth. Stir in 1 1/2 cups grated gruyère.

Combine and fill

Scatter the chopped bacon and caramelized onions evenly over the partially baked crust. Pour the egg and cheese custard over them, gently pressing any air pockets. Smooth top with a little extra grated gruyère if desired.

Bake quiche

Bake in the preheated 350°F (175°C) oven for 30–35 minutes until the filling is set around the edges but still slightly wobbly in the center and top is light golden. To test, insert a knife near the center — it should come out mostly clean. If top is browning too quickly, loosely tent with foil for the last 10 minutes.

Rest

Remove quiche from oven and let rest on a wire rack 15–20 minutes before slicing; this helps the custard finish setting.

While the quiche bakes, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Toss the mixed salad greens with the dressing just before serving.

Brush the tart pan edge with 1 tsp butter if desired for shine. Serve quiche slices warm or at room temperature with a portion of dressed mixed greens.