Quiche Lorraine Recipe
Make Quiche Lorraine Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 3
Chill the Dough
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Roll Out the Dough
On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer to a 9-inch pie dish, trimming any excess dough.
- 5
Pre-Bake the Crust
Preheat the oven to 375°F (190°C). Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment paper and bake for an additional 5-10 minutes until lightly golden.
Filling Preparation
- 6
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy. Remove and drain on paper towels. Once cooled, chop into small pieces.
- 7
- 8
Prepare the Egg Mixture
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until well combined.
- 9
- 10
Bake the Quiche
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. Allow to cool for a few minutes before slicing.