Quiche Lorraine Recipe

Make dough

In a large bowl combine 1.5 cups all-purpose flour and 1/4 tsp salt. Add 6 tbs (cold, cubed) unsalted butter. Using a pastry cutter or your fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces.

Add water and chill

Sprinkle 3 tbs ice water over the flour-butter mixture, tossing gently with a fork until dough just comes together. Add an extra tablespoon if very dry. Gather dough into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).

Roll and blind-bake

Preheat oven to 400°F (200°C). On a lightly floured surface roll chilled dough into a 12-inch circle. Fit into a 9-inch (23 cm) tart pan or pie dish, pressing into corners and trimming excess. Chill crust in freezer 10 minutes to firm up. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5–8 minutes more until lightly golden. Reduce oven to 375°F (190°C). If using egg wash: whisk 1 egg and brush edges, then bake 2 minutes more.

Cook bacon

While crust chills, preheat a skillet over medium heat. Add 6 slices bacon and cook until crisp, turning occasionally, 6–8 minutes. Transfer to a paper towel-lined plate to drain, then chop into 1/2-inch pieces. Reserve 1 tablespoon bacon fat; discard excess or save for another use.

Sauté leeks

In the same skillet, add 1 tbsp unsalted butter and the reserved 1 tbsp bacon fat (or use 2 tbsp butter total). Add 1 cup thinly sliced leeks and cook over medium-low heat until softened and translucent, about 5–7 minutes. Add 1 tsp flour and cook 1 minute, stirring, to remove raw flour taste.

Make custard base

In a small saucepan, warm 1/2 cup whole milk and 1 cup half-and-half (or heavy cream) over low heat until just steaming — do not boil. In a medium bowl whisk together 3 large eggs, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp grated nutmeg (if using). Slowly temper the eggs by whisking in a few tablespoons of the warm milk mixture, then whisk the tempered eggs back into the remaining warm milk mixture until combined.

Assemble filling

Sprinkle half (about 1/2 cup) of the grated 1 cup Gruyère cheese over the blind-baked crust. Spread the sautéed leeks evenly over the cheese, then scatter the chopped bacon on top. Pour the warm egg-and-cream mixture over the fillings, making sure it settles evenly. Sprinkle remaining 1/2 cup Gruyère over the top.

Bake quiche

Place quiche on a baking sheet and bake in preheated 375°F (190°C) oven for 30–35 minutes, or until the edges are set and the center jiggles slightly but is not liquid. A thermometer inserted in the center should read about 165°F (74°C). If the crust edges brown too quickly, tent loosely with foil.

Cool

Remove quiche from oven and let rest 10–15 minutes to finish setting before slicing. This improves texture and makes it easier to cut.

Slice quiche into 6 wedges. Serve warm or at room temperature with 2 cups fresh mixed fruit and 4 slices of toast spread with butter. Leftovers keep refrigerated up to 3 days; reheat gently in a 325°F (160°C) oven for 10–15 minutes or microwave individual slices briefly.