How to Make Classic Quiche Lorraine

Quiche Lorraine is a classic French savory tart, famous for its rich, creamy custard filling studded with smoky bacon and sometimes Gruyère cheese, all encased in a flaky pastry crust.

Here’s a recipe for a traditional Quiche Lorraine:

Classic Quiche Lorraine

This recipe focuses on a rich, flavorful custard and a crisp, golden crust.

Yields: 6-8 servings Prep time: 30 minutes (plus chilling time for crust) Cook time: 45-55 minutes

Classic Quiche Lorraine

Ingredients:

For the Pie Crust (Pâte Brisée) – or use a good quality store-bought 9-inch pie crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick or 113g) unsalted butter, very cold and cut into small cubes
• 1/4 to 1/2 cup ice water

For the Filling:

• 6-8 slices thick-cut bacon (about 4-6 oz / 110-170g)
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3 large eggs
• 2 large egg yolks
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded cheese (optional, but highly recommended )

Equipment:

• 9-inch pie plate or tart pan
• Large skillet
• Whisk
• Mixing bowls
• Rolling pin (if making homemade crust)
• Baking sheet (to place under pie plate)

Part 1: Prepare the Pie Crust (Pâte Brisée)

(If using a store-bought crust, skip to Part 2. Make sure to blind bake it if specified on package.)

1. Combine Dry Ingredients: In a large container, whisk together the flour and salt.
2. Cut in Butter: Add the cold butter cubes to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until it resembles coarse meal with some pea-sized pieces of butter remaining.
3. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing lightly with your hands or a fork until the dough just comes together. Be careful not to overmix.
4. Form and Chill: Gather the dough into a disc, flatten slightly, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
5. Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
6. Transfer to Pan: Carefully transfer the dough to a 9-inch pie plate or tart pan. Trim and crimp the edges as desired.
7. Chill Again: Pinhole the bottom of the crust with a fork several times. Place the pie crust in the freezer for 15-20 minutes, or in the refrigerator for at least 30 minutes. This helps prevent shrinking during baking.
8. Blind Bake (Important for a crisp crust!): Preheat oven to 375°F (190°C). Line the chilled pie crust with parchment paper or foil and fill with pie weights, dried beans, or rice. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5-10 minutes, or until the crust is lightly golden and set. Remove from oven and set aside. Reduce oven temperature to 350°F (175°C).

Part 2: Prepare the Filling

1. Cook Bacon: Place the bacon slices in a large skillet over medium heat. Cook until crispy. Remove the bacon with a slotted spoon and place on a paper towel to drain. Once cooled, crumble the bacon into small pieces.
2. Pre-bake Assembly: Sprinkle the crumbled bacon evenly over the bottom of the blind-baked pie crust. If using, sprinkle the shredded Gruyère cheese over the bacon.
3. Whisk Custard: In a large bowl, combine and whisk heavy cream, whole milk, eggs, egg yolks, nutmeg, salt, and black pepper until well combined and smooth.
4. Pour Custard: Carefully pour the custard mixture over the bacon and cheese in the pie crust.

Part 3: Bake the Quiche

1. Bake: Carefully transfer the pie plate to a baking sheet (this makes it easier to handle and catches any potential spills). Bake in the preheated oven at 350°F (175°C) for 45-55 minutes, or until the custard is set but still has a slight jiggle in center when gently shaken. The top should be golden brown.
2. Cool: Remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the custard to fully set and makes for cleaner slices.

Tips for a Perfect Quiche Lorraine:

• Don’t Overbake: An overbaked quiche will be rubbery. A slight jiggle in the center is perfect. It will continue to set as it cools.
• Blind Baking is Essential: This step prevents a soggy bottom crust, ensuring it’s flaky and delicious.
• Quality Ingredients: Since there are so few ingredients, the quality of your bacon, dairy, and cheese will truly shine through.
• Serving: Quiche Lorraine is delicious warm or at room temperature. It pairs wonderfully with a simple green salad.
• Storage: Leftovers can be stored in the refrigerator for up to 3-4 days and reheated gently in the oven or microwave.

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