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Quiche Lorraine is more than just a savory pie; it represents a delicious piece of French culinary heritage. Originating from the Lorraine region in northeastern France, this dish has won the hearts of food lovers around the world. At its core, Quiche Lorraine is a custard tart filled with cream, eggs, and savory ingredients, most notably bacon and cheese. The combination of a flaky crust with a creamy filling makes it a delightful indulgence, whether served for breakfast, brunch, or as a light dinner option.

BA’s Best Quiche Lorraine

Discover the charm of Quiche Lorraine with this classic recipe that combines creamy custard, savory bacon, and nutty Gruyère cheese in a flaky crust. Originating from France, this dish is perfect for any meal, whether breakfast, brunch, or a light dinner. Learn about its rich history, traditional ingredients, and step-by-step preparation. Customize it to your taste with seasonal vegetables or herbs for a delightful twist on this beloved dish that’s sure to impress at any gathering.
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Ingredients
  

For the crust:

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup unsalted butter, cold and diced

4 to 5 tablespoons ice water

For the filling:

6 slices of bacon, diced

1 cup gruyère cheese, shredded

3 large eggs

1 cup heavy cream

1 cup whole milk

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon nutmeg

2 green onions, finely chopped (optional)

Instructions
 

Prepare the crust: In a medium bowl, combine the flour and salt. Add the cold, diced butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

    Preheat oven: While the dough chills, preheat your oven to 375°F (190°C).

      Pre-bake the crust: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie or tart pan, pressing it into the edges. Trim any excess dough. Prick the bottom with a fork to prevent bubbling, and place a sheet of parchment paper over the crust with pie weights or dried beans on top. Bake for 15 minutes. Remove the weights and parchment, and bake for an additional 10 minutes or until lightly golden. Set aside to cool.

        Cook the bacon: In a large skillet over medium heat, cook the diced bacon until crispy, about 7 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

          Prepare the filling: In a mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until combined. Stir in the crispy bacon, shredded gruyère cheese, and green onions (if using).

            Assemble the quiche: Pour the filling mixture into the pre-baked crust, spreading it out evenly.

              Bake: Bake in the preheated oven for 35 to 40 minutes or until the filling is set and the top is lightly golden. A knife inserted into the center should come out clean.

                Cool and serve: Allow the quiche to cool for about 10-15 minutes before slicing. Serve warm or at room temperature.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 8 servings