Classic Quiche Lorraine Recipe
gem salad, Dijon-red wine vinaigrette
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Ingredients
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Quiche Lorraine
Gem Salad with Dijon–Red Wine Vinaigrette
Method
Quiche Lorraine
- 1
Make the crust
In a large bowl, whisk together 1.5 cups all-purpose flour and 1/2 tsp salt. Cut 6 tbsp cold cubed unsalted butter into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle 2–3 tbsp ice water over the mixture, tossing gently with a fork until dough just holds when pinched; add the remaining tablespoon if needed. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- 2
Roll out and blind-bake
Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Fit into a 9-inch (23 cm) tart pan with removable bottom or a pie dish, trim excess and crimp edges. Chill the fitted crust in the freezer for 10 minutes to keep shape. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 12–15 minutes until edges set. Remove parchment and weights and bake 5–7 more minutes until bottom is dry but not browned. Reduce oven temperature to 375°F (190°C).
- 3
Prepare filling ingredients
While crust chills, heat 1 tbsp unsalted butter in a skillet over medium heat. Add 1/2 cup finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent, about 4 minutes. Push onions to the side and add the 6 diced bacon slices; cook until bacon is crisp and fat rendered, about 6–8 minutes. Transfer bacon and onions to a paper towel–lined plate to drain. Reserve about 1 tbsp bacon fat in the skillet if desired for flavor; discard excess.
- 4
Assemble custard
In a medium bowl, whisk 4 eggs until combined. Whisk in 1 cup heavy cream and 1/2 cup whole milk until smooth. Season with 3/4 tsp salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg. Stir in 1 cup grated Gruyère cheese and the cooked bacon and onions (spread evenly).
- 5
Finish and bake
Optional: brush the baked, cooled crust with a light egg wash (1 beaten egg) around the edges to seal. Pour the custard into the blind-baked crust, gently smoothing the top. Place quiche on a rimmed baking sheet and bake at 375°F (190°C) until custard is set but still slightly jiggly in the center, 30–35 minutes. An instant-read thermometer inserted near the center should read about 165°F (74°C). Let cool on a rack for 15–20 minutes before slicing to allow the custard to set fully.
- 6
Serving
Remove quiche from tart pan, slice into 6 wedges, and serve warm or at room temperature.
Gem Salad with Dijon–Red Wine Vinaigrette
- 7
Make the vinaigrette
In a small bowl, whisk together 1.5 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tbsp minced shallot, and 1/2 tsp honey until combined. Slowly whisk in 3 tbsp extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as needed.
- 8
Assemble salad
Arrange 4 halved gem lettuces on a serving platter or divide among plates. Toss 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, 1/4 cup very thinly sliced red onion, and 2 tbsp snipped fresh chives with the vinaigrette in a bowl until lightly coated. Spoon the dressed vegetables around and over the gem lettuce, or toss everything gently just before serving so the lettuce remains crisp.
- 9
Finish
Season the plated salad with a final pinch of salt and a grind of black pepper if desired. Serve the salad chilled or at room temperature alongside warm slices of Quiche Lorraine.
