Chef's Quiche Lorraine Recipe

Make dough

In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.25 tsp salt. Add 0.5 cup cold cubed unsalted butter. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle 2 tbsp ice cold water over mixture, tossing gently with a fork until dough just comes together. If still dry, add additional 1 tsp cold water at a time. Do not overwork.

Form dough into a flat disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).

Blind bake

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8" thick. Fit into a 9-inch tart pan or pie dish with removable bottom, pressing into edges and trimming excess. Chill crust in pan for 10 minutes.

Line crust with parchment and fill with pie weights or dried beans. Brush crust edge with beaten egg (from ingredients) for a golden edge later. Bake blind for 15 minutes. Remove parchment and weights; brush any exposed crust interior with the egg wash and return to oven for 6–8 minutes more until just set and lightly golden. Reduce oven to 350°F (175°C). Let crust cool slightly.

While dough chills, cook 6 slices diced applewood smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes. Transfer to paper towels to drain, then chop into bite-sized pieces if not already diced.

In the same skillet, drain excess bacon fat leaving about 1 tsp for flavor (or wipe skillet if you prefer less fat). Sauté 3 oz diced Virginia ham for 1–2 minutes just to warm and lightly brown. Remove and let cool slightly.

Evenly sprinkle 1 cup grated Gruyère and 0.5 cup grated sharp cheddar into the partially baked crust. Scatter the cooked bacon and warmed ham over the cheese layer, distributing evenly.

In a medium bowl, whisk together 4 large eggs, 1 cup whole milk, and 0.5 cup heavy cream until smooth. Whisk in 1 tsp Dijon mustard until incorporated.

Stir in 1 tbsp chopped fresh thyme and 1 tbsp chopped fresh chives. Season custard with 0.75 tsp salt, 0.5 tsp freshly ground black pepper, and 0.25 tsp nutmeg (optional). Taste a small spoonful of custard and adjust salt/pepper if needed.

Slowly pour the custard mixture over the cheese, ham, and bacon in the prepared crust. Leave a little space at the top to prevent overflow. Gently tap the pan on the counter to release any air bubbles and help the custard settle evenly.

Place the quiche on a rimmed baking sheet (to catch any spills) and bake in the preheated 350°F (175°C) oven for 30–40 minutes, until the filling is set at the edges but still slightly wobbly in the center and the top is lightly golden.

Check doneness by inserting a knife into the center — it should come out mostly clean with a bit of custard clinging. If the crust or top browns too quickly, tent with foil for the last 10–15 minutes.

Remove quiche from oven and let rest on a wire rack for at least 15 minutes before slicing. The quiche will finish setting as it cools.

Garnish with extra thyme or snipped chives (about 1 tbsp) before serving. Serve warm or at room temperature.