Quiche Lorraine Poupon
Indulge in the rich, savory elegance of Quiche Lorraine Poupon, a delightful French classic with a flavorful twist of Dijon mustard. This recipe features a buttery, flaky homemade crust, blind-baked to perfection, and filled with a luscious custard made from heavy cream, whole milk, and eggs. Crumbled, crispy smoked bacon and nutty, shredded Gruyère cheese take center stage, offering irresistible depth and texture. A touch of Dijon mustard enhances the filling, adding a subtle tang that elevates the dish to gourmet heights. Perfect for brunch, lunch, or a light dinner, this quiche is easy to prepare yet impresses with its sophisticated flavors. Serve warm or at room temperature and pair with a crisp green salad for a meal that's as refined as it is satisfying.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsalted butter (chilled and cubed)
- 3 tablespoons Cold water
- 6 slices Smoked bacon
- 4 pieces Large eggs
- 1.25 cups Heavy cream
- 0.5 cup Whole milk
- 1 tablespoon Dijon mustard
- 1 cup Gruyère cheese (shredded)
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.125 teaspoon Nutmeg (optional, freshly grated)
Instructions
In a large bowl, combine the all-purpose flour and a pinch of salt. Add the chilled, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water one tablespoon at a time, mixing gently with a fork until the dough comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled pastry dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess around the edges. Prick the base all over with a fork.
Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust in the preheated oven for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden. Remove and set aside to cool slightly.
While the crust is baking, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
In a mixing bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, salt, pepper, and nutmeg (if using) until smooth.
Sprinkle the crumbled bacon and shredded Gruyère cheese evenly over the baked crust. Slowly pour the custard mixture over the filling, being careful not to overfill.
Bake the quiche in the oven for 30–35 minutes, or until the custard is set and the top is golden brown. Check for doneness by gently shaking the pan; the center should jiggle slightly but not be liquid.
Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature. Enjoy your Quiche Lorraine Poupon!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 238 mg | 18% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 200 mg | 4% | |
*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.
