Quiche Lorraine Recipe

Make dough

In a medium bowl, whisk salt into flour. Add cold cubed butter and cut it in with a pastry cutter or your fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

Add ice water, 1 tablespoon at a time, tossing gently until dough just comes together when pressed. Do not overwork. Form into a disk, wrap in plastic, and chill at least 30 minutes (up to 2 hours).

On a lightly floured surface, roll dough to fit a 9-inch (23 cm) tart or pie pan with 1/2-inch overhang. Transfer to pan, trim and crimp edges. Chill 15 minutes while oven preheats.

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, brush any puffed areas down with a fork, and bake 5–7 minutes more until lightly golden. Let cool slightly.

Cook bacon

In a large skillet over medium heat, add bacon lardons and cook until crisp and golden, about 8–10 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Reserve 1 tablespoon bacon fat in skillet; discard excess or save for another use.

Caramelize onion

Add 1 tablespoon butter to skillet with reserved bacon fat and set heat to medium-low. Add thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and richly browned, about 20–25 minutes. If onions are slow to color, sprinkle 1 teaspoon sugar to encourage caramelization. Remove from heat and let cool slightly.

In a medium bowl, whisk eggs until blended. Whisk in heavy cream and milk until smooth. Stir in salt, black pepper, and grated nutmeg (if using).

Scatter half of the grated gruyère over the blind-baked crust. Evenly distribute cooked bacon and caramelized onions over the cheese, then sprinkle remaining gruyère on top.

Pour the egg-cream mixture gently into the crust over the fillings. Tap the pan lightly on the counter to settle the custard and remove air pockets.

Reduce oven to 350°F (175°C). Bake quiche 30–35 minutes or until the edges are set and the center is just slightly wobbly (it will continue to set as it cools). If the crust browns too quickly, tent loosely with foil after 20 minutes.

Remove quiche from oven and cool on a rack 15–20 minutes before slicing. This helps the custard finish setting and makes cleaner slices.

While quiche bakes or rests, make the salad dressing: whisk together olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and pepper until emulsified.

Toss mixed baby greens with dressing just before serving to prevent wilting. Taste and adjust seasoning.

Serve slices of warm quiche Lorraine with a petite salad on the side.