Quiche Lorraine Recipe

Introduction

Quiche Lorraine is a classic French tart featuring a rich custard filled with crispy bacon, caramelized onions, and melted Gruyère cheese. Its flaky crust and savory filling make it perfect for brunch, lunch, or a light dinner. Let’s walk through how to make this delicious dish from scratch.

Ingredients

• 1 ¾ cup (222 grams) all-purpose flour
• ½ teaspoon fine sea salt
• ½ teaspoon paprika (optional)
• 10 tablespoons (141 grams) unsalted butter, cold and cubed
• 1 egg, cold
• 3 tablespoons water, ice cold
• 12 ounce package (10-12 strips) bacon
• 1 red onion (about ½ pound or 225 grams whole), finely sliced
• 4 eggs, at room temperature
• ½ cup (113 grams) whole milk
• ½ cup (113 grams) heavy cream
• ¼ teaspoon fine sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne (optional)
• 1 ¼ cups (141 grams or 1/3 pound) Gruyère, shredded and divided

Instructions

1. Step 1: Make the crust by combining flour, salt, and paprika in a food processor or whisk in a bowl. Add cold cubed butter and pulse or cut in until butter pieces are about the size of peas.
2. Step 2: Add the cold egg and ice water, pulsing for about 10 seconds, or stirring until mixture resembles wet sand. Avoid overmixing.
3. Step 3: Transfer dough onto a floured surface, press into a craggy mass, fold 2-3 times, shape into a disk, wrap in plastic, and refrigerate for 1 hour or overnight.
4. Step 4: Roll out chilled dough to a ¼-inch thickness and 13-inch diameter circle. Press gently into a 10 x 2-inch nonstick quiche pan with removable bottom, trimming edges. Cover and refrigerate for 1 hour.
5. Step 5: Preheat oven to 400°F while dough chills.
6. Step 6: Cook bacon in a skillet over medium heat until crispy. Cool slightly, then dice into ¼-inch pieces and set aside.
7. Step 7: In the same pan, add 1 tablespoon oil, butter, or bacon grease, and caramelize the sliced onion over medium-low heat for about 20 minutes, stirring occasionally. Set aside once fragrant and darkened.
8. Step 8: Whisk eggs, whole milk, and heavy cream in a bowl. Add salt, pepper, garlic powder, and cayenne if using. Fold in diced bacon and 1 cup of shredded Gruyère.
9. Step 9: Remove chilled pastry from fridge. Line with parchment and fill with pie weights. Par-bake crust for 20 minutes until set and fragrant.
10. Step 10: Remove weights and parchment, allow crust to cool for about 20 minutes. Reduce oven temperature to 375°F.
11. Step 11: Spread caramelized onions evenly over crust bottom. Pour egg and bacon mixture over onions. Sprinkle remaining ¼ cup Gruyère on top.
12. Step 12: Place quiche on a baking sheet and bake in the middle oven rack for 25-30 minutes until crust is golden and filling is set. A toothpick inserted in the center should come out clean.
13. Step 13: Let the quiche sit for 10 minutes before slicing and serving.

Tips & Variations

• For easier handling, chill the dough multiple times if it becomes too soft.
• Swap Gruyère with Swiss or cheddar cheese for a different flavor.
• Use fresh herbs like thyme or chives to brighten the filling.
• For a vegetarian version, omit bacon and add sautéed mushrooms or spinach.
• Pie weights can be replaced with dry beans or uncooked rice to prevent bubbling.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 10-15 minutes or until warmed through to retain crispness. Avoid microwaving to keep the crust flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days or frozen for up to 1 month. Thaw before rolling out.

What can I use if I don’t have a quiche pan?

You can use a standard 9-inch pie dish or tart pan. Just be mindful of the depth and adjust the amount of filling and baking time accordingly.

Quiche Lorraine Recipe

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★★★★★

5 from 229 reviews

• Author: Elara
• Total Time: 1 hour 30 minutes plus chilling time
• Yield: 8 servings 1x

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Description

Quiche Lorraine is a classic French savory tart featuring a flaky homemade pastry crust filled with a rich custard of eggs, cream, crispy bacon, caramelized onions, and nutty Gruyère cheese. This recipe includes a buttery crust baked to golden perfection and a creamy, flavorful filling, making it perfect for brunch, lunch, or a light dinner.

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Ingredients

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For the Crust:

• 1 ¾ cup (222 grams) all-purpose flour
• ½ teaspoon fine sea salt
• ½ teaspoon paprika (optional)
• 10 tablespoons (141 grams) unsalted butter, cold and cubed
• 1 egg, cold
• 3 tablespoons ice cold water

For the Filling:

• 12 ounce package (10–12 strips) bacon
• 1 red onion (about ½ pound or 225 grams), finely sliced
• 4 eggs, at room temperature
• ½ cup (113 grams) whole milk
• ½ cup (113 grams) heavy cream
• ¼ teaspoon fine sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• 1 ¼ cups (141 grams) Gruyère cheese, shredded and divided

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Instructions

1. Make the crust: Combine the flour, salt, and optional paprika in a food processor or bowl. Add cold cubed butter and pulse or cut in until pea-sized pieces form. Add cold egg and water, pulsing or mixing until the dough resembles wet sand but is not overworked. Press into a disk, wrap in plastic, and refrigerate for 1 hour or overnight.
2. Roll out and prepare the crust: Remove dough from fridge and roll to a ¼-inch thick, 13-inch diameter circle. Gently press into a 10 x 2-inch nonstick quiche pan with removable bottom, trim edges, cover with plastic wrap, and chill in fridge for 1 hour. Preheat oven to 400°F.
3. Cook bacon and caramelize onions: Using a large skillet over medium heat, cook bacon until crispy, then dice into ¼-inch cubes. In the same pan, add 1 tablespoon oil, butter, or bacon grease and cook sliced onions over medium-low heat for about 20 minutes until caramelized and fragrant.
4. Prepare the filling: In a medium bowl, whisk together eggs, whole milk, and heavy cream. Season with salt, black pepper, garlic powder, and optional cayenne. Fold in the diced bacon and 1 cup (112 grams) shredded Gruyère cheese. Set aside.
5. Par-bake the crust: Remove crust from fridge. Line the bottom with parchment paper and fill with pie weights or dry beans. Bake at 400°F for 20 minutes until set and fragrant. Remove weights and parchment; allow to cool about 20 minutes. Reduce oven to 375°F.
6. Assemble and bake the quiche: Spread caramelized onions evenly on crust base. Pour in egg mixture and top with remaining ¼ cup Gruyère cheese. Place quiche pan on a baking sheet to catch any drips. Bake at 375°F for 25-30 minutes until crust is golden, center set, and toothpick comes out clean.
7. Rest and serve: Let quiche rest for 10 minutes before slicing and serving to allow custard to set completely.

Notes

• Chilling the dough before rolling helps maintain a flaky crust.
• Pie weights prevent the crust from puffing or shrinking during par-baking.
• Using room temperature eggs for the filling helps it cook evenly.
• Allow the quiche to rest before slicing to avoid a runny center.
• You can prepare the crust dough a day in advance for convenience.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Baking
• Cuisine: French

Keywords: Quiche Lorraine, French quiche, bacon quiche, savory tart, brunch recipe, Gruyère cheese quiche, caramelized onion quiche