Quiche Lorraine Recipe

Entrée - Quiche Lorraine

1. 1

   Make crust

   In a mixing bowl, whisk together flour and salt. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Drizzle in ice water a tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap, and refrigerate 30 minutes.

2. 2

   Roll out and par-bake crust

   On a lightly floured surface, roll the dough to fit a 9-inch tart pan. Transfer to pan, trim excess, and chill 15 minutes. Dock the crust with a fork, line with parchment, add pie weights, and blind-bake at 375°F (190°C) for 12–15 minutes.

3. 3

   Cook filling components

   In a skillet over medium heat, cook bacon lardons until crisp. Transfer to paper towels to drain. In the same skillet, sauté onion in rendered fat until translucent, about 4–5 minutes.

4. 4

   Make custard

   In a mixing bowl, whisk eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.

5. 5

   Assemble quiche

   Spread the bacon and onions evenly over the par-baked crust. Top with grated Gruyère cheese. Pour the custard over the filling.

6. 6

   Bake and rest

   Bake in a 375°F (190°C) oven until the center is set and the top is lightly golden, about 30–40 minutes. Let the quiche rest 10 minutes before slicing.

7. 7

   Serving note: Serve Quiche Lorraine with a choice of Light Lemon Lentil Soup, Spicy Sweet Potato Soup, or Mixed Green Salad as a light side.