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Quiche Lorraine

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Quiche Lorraine is a classic French tart made with a buttery pastry crust filled with creamy eggs, smoky bacon, and melted cheese. This savory dish is perfect for brunch, breakfast, or a light lunch and can be served warm or at room temperature.

Ingredients

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water

For the filling:

  • 6 large eggs
  • 1 cup heavy cream or half-and-half
  • 6 slices bacon, cooked and chopped
  • 1 cup shredded Gruyère cheese
  • 1/4 cup finely chopped onion or shallot (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of ground nutmeg (optional)

Instructions

  1. Make the crust: In a bowl or food processor, combine flour and salt. Cut in cold butter until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough comes together. Form into a disk, wrap, and chill for 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll out dough and press into a tart or pie pan. Prick the base with a fork. Line with parchment and pie weights, bake for 15 minutes. Remove weights and bake 5–7 more minutes until lightly golden.
  3. Prepare filling: Cook bacon until crisp. In a bowl, whisk eggs, cream, salt, pepper, and nutmeg. Stir in cheese, bacon, and onion if using.
  4. Assemble: Pour filling into pre-baked crust. Bake at 375°F for 30–35 minutes or until the center is set. Cool 10 minutes before slicing.

Notes

  • Use store-bought pie crust to save time.
  • For a crustless quiche, grease a dish and pour filling directly into it.
  • Customize with vegetables like spinach, mushrooms, or tomatoes.

Nutrition

Find it online: https://thefamilycooking.com/quiche-lorraine-2/