Quiche Lorraine Recipe

Make the pastry dough

In a medium bowl combine 1.5 cups all-purpose flour and 0.25 tsp salt. Cut 6 tbs cold unsalted butter into the flour using a pastry cutter or your fingertips until mixture resembles coarse crumbs with some pea-size pieces remaining. Sprinkle 3 tbs ice water over the mixture, tossing lightly until dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Prepare pie shell and blind bake

Preheat oven to 400°F (200°C). On a lightly floured surface roll chilled dough to a 12-inch circle. Fit into a 9-inch (approx.) tart/quiche pan with removable bottom, trim and crimp edges. Chill the lined pan for 10 minutes. Brush the shell lightly with 1 tbs melted butter. Line the shell with parchment paper or foil and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment, then bake an additional 8 minutes until the crust is set and beginning to turn light golden. Reduce oven temperature to 350°F (175°C).

Cook the bacon and aromatics

While pastry chills, place 6 slices thick-cut bacon in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer to paper towels to drain, then chop into 1/2-inch pieces. Pour off excess fat leaving about 1 tbs in the pan. Add 1/2 small diced yellow onion and cook over medium heat until translucent and just beginning to brown, about 4–5 minutes. Remove from heat and let cool slightly.

Prepare custard and assemble

In a medium bowl whisk together 4 large eggs, 1 cup heavy cream, and 1/2 cup whole milk until smooth. Stir in 1.5 cups grated Gruyere, the cooled cooked onion, and chopped bacon. Season with 0.75 tsp salt, 0.5 tsp freshly ground black pepper, and 1/8 tsp grated nutmeg (optional). Taste a small spoonful and adjust seasoning if needed.

Fill and bake

Scatter a small handful (about 2–3 tbs) of grated Gruyere evenly over the pre-baked crust to help prevent sogginess. Pour the custard mixture into the shell, pressing any large bacon pieces slightly down so the surface is even. Place the quiche on a sheet pan and bake at 350°F (175°C) for 30–35 minutes, or until the center is just set (a knife inserted near the center should come out mostly clean with a slight jiggle). Rotate the pan halfway through baking for even color. If the crust edges brown too quickly, loosely tent with foil.

Rest and finish

Remove quiche from oven and let rest on a wire rack for 10–15 minutes to finish setting. This improves slicing. Slice into 6 portions to serve. Serve warm or at room temperature.

Make the dressing: In a small bowl or jar whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.25 tsp salt, and 0.25 tsp freshly ground black pepper until emulsified.

Toss the salad: In a large bowl combine 5 cups mixed salad greens, 1 cup halved cherry tomatoes, 0.5 cucumber thinly sliced, and 0.25 thinly sliced red onion. Pour dressing over the salad and toss gently to coat just before serving so greens remain crisp.

Plate: Serve one generous portion of tossed house salad alongside each slice of quiche (approx. 6 servings total).