Quiche Lorraine
Indulge in the timeless French classic, Quiche Lorraine—a savory tart featuring a rich, buttery pastry crust filled with a luxurious custard of heavy cream, milk, and eggs. This recipe is elevated by the smoky flavor of thick-cut bacon and the nutty, melty goodness of Gruyère cheese, creating an irresistible combination of taste and texture. Perfectly seasoned with a hint of freshly ground black pepper and optional nutmeg, this quiche bakes to golden perfection, offering a creamy interior with a crispy crust. Ideal for brunch, lunch, or a light dinner, this Quiche Lorraine serves six and is as stunning to present as it is delicious to eat. Whether served warm or at room temperature, it pairs beautifully with a crisp green salad or a chilled glass of white wine.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 0.5 teaspoons Salt
- 2 tablespoons Cold water
- 200 grams Thick-cut bacon
- 250 milliliters Heavy cream
- 125 milliliters Whole milk
- 3 units Large eggs
- 100 grams Gruyere cheese (grated)
- 0.25 teaspoons Freshly ground black pepper
- 0.125 teaspoons Nutmeg (optional)
Instructions
In a large bowl, combine the all-purpose flour and salt. Add the cold, diced butter and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, preheat your oven to 190°C (375°F).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess from the edges. Prick the base of the pastry with a fork and refrigerate for another 15 minutes.
Line the pastry with parchment paper and fill it with baking weights or dried beans. Blind bake the crust in the preheated oven for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes until lightly golden. Set aside to cool slightly.
In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels, then chop into small pieces.
In a mixing bowl, whisk together the heavy cream, whole milk, eggs, black pepper, and nutmeg (if using).
Sprinkle the grated Gruyere cheese and cooked bacon evenly over the prepared crust.
Pour the custard mixture over the cheese and bacon, ensuring it is well-distributed.
Reduce the oven temperature to 180°C (350°F) and bake the quiche for 35-40 minutes, or until the custard is set and the top is golden brown.
Remove the quiche from the oven and let it cool slightly before serving. Slice and enjoy warm or at room temperature.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 218 mg | 17% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
