Quiche Lorraine Recipe

Introduction

Quiche Lorraine is a classic French tart filled with savory custard, crispy bacon, caramelized onions, and rich Gruyère cheese. This elegant yet approachable dish makes a perfect brunch, lunch, or light dinner option that’s sure to impress.

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 ice-cold water
• 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 or 1/3 pound) Gruyère cheese, shredded and divided

Instructions

1. Step 1: Make the crust. Combine the flour, salt, and paprika in a food processor or a bowl. Add the cold, cubed butter and pulse or cut in until the butter is pea-sized.
2. Step 2: Add the cold egg and ice-cold water. Pulse or mix until the dough looks like wet sand, taking care not to overmix. Press the dough into a mass, fold 2-3 times, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour or overnight.
3. Step 3: Roll out the chilled dough into a 13-inch circle about ¼-inch thick. Fit it gently into a 10 x 2-inch nonstick quiche pan with a removable bottom. Trim edges, cover with plastic wrap, and refrigerate for another hour.
4. Step 4: Preheat the oven to 400°F (200°C).
5. Step 5: Cook the bacon in a skillet over medium heat until crispy. Let cool, then dice into ¼-inch pieces.
6. Step 6: In the same pan, add 1 tablespoon of oil, butter, or reserved bacon grease. Cook the sliced onion over medium-low heat, stirring occasionally, for about 20 minutes until caramelized and fragrant. Set aside.
7. Step 7: In a bowl, whisk together the eggs, milk, and heavy cream. Stir in salt, pepper, garlic powder, and cayenne if using. Fold in diced bacon and 1 cup of shredded Gruyère cheese.
8. Step 8: Remove the crust from the fridge. Line the bottom with parchment paper and fill with pie weights, dried beans, or sugar. Par-bake for 20 minutes until set and fragrant.
9. Step 9: Remove weights and parchment, let the crust cool for about 20 minutes. Reduce oven temperature to 375°F (190°C).
10. Step 10: Spread caramelized onions evenly over the crust. Pour in the egg and bacon mixture. Top with the remaining ¼ cup Gruyère cheese.
11. Step 11: Place the quiche on a baking sheet and bake on the middle rack for 25-30 minutes until the crust is golden, the filling is set, and a toothpick inserted in the center comes out clean.
12. Step 12: Let the quiche rest for 10 minutes before slicing and serving.

Tips & Variations

• For a richer crust, add 1 tablespoon of cold sour cream to the dough.
• If you don’t have pie weights, dry rice or lentils work well to keep the crust from puffing during par-baking.
• Try swapping Gruyère for Swiss or Emmental cheese for a slightly different flavor.
• Add fresh herbs like thyme or chives to the filling for an herbal boost.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F (175°C) oven for about 10 minutes or until warmed through to keep the crust crisp. Quiche can also be frozen for up to 1 month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be made and refrigerated up to 2 days in advance or frozen for up to 1 month before rolling out.

What can I use if I don’t have Gruyère cheese?

Swiss, Emmental, or even a sharp white cheddar can be great substitutes for Gruyère in this quiche.

Quiche Lorraine Recipe

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★★★★★

4.9 from 120 reviews

• Author: Harry
• Total Time: 2 hours 10 minutes
• Yield: 8 servings 1x

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Description

Quiche Lorraine is a classic French savory tart featuring a buttery, flaky crust filled with a rich mixture of crispy bacon, caramelized onions, creamy eggs, and nutty Gruyère cheese. Perfect for brunch, lunch, or a light dinner, this dish balances comforting flavors with elegant presentation.

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Ingredients

Scale 1x2x3x

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 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 pepper (optional)
• 1 ¼ cups (141 grams) Gruyère cheese, shredded, divided

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Instructions

1. Make the crust: Combine the flour, salt, and paprika in a food processor or whisk together in a bowl. Add the cold, cubed butter and pulse or cut in until butter pieces resemble peas.
2. Add liquid ingredients: Add the cold egg and ice water. Pulse or mix gently until the mixture resembles wet sand, taking care not to overmix. Press the dough into a craggy mass, fold 2-3 times, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour or overnight.
3. Roll out the dough: Remove the dough from the fridge and roll out on a lightly floured surface into a ¼-inch thick, 13-inch diameter circle. Fit the dough into a 10-inch by 2-inch nonstick quiche pan with a removable bottom, pressing gently into the pan’s fluting. Trim the edges, cover with plastic wrap, and chill in the fridge for another hour.
4. Preheat the oven: Set the oven to 400°F (204°C) while the dough chills.
5. Cook the bacon: In a large skillet over medium heat, cook bacon strips until crispy. Drain, cool slightly, then dice into ¼-inch cubes and set aside.
6. Caramelize the onions: In the same skillet, add 1 tablespoon oil, butter, or bacon grease and cook the sliced onions over medium-low heat, stirring every couple of minutes until deeply caramelized and fragrant, about 20 minutes. Remove from heat.
7. Prepare the filling: In a medium bowl, whisk together eggs, whole milk, and heavy cream. Season with salt, pepper, garlic powder, and optional cayenne pepper. Fold in the diced bacon and 1 cup of shredded Gruyère cheese.
8. Par-bake the crust: Remove the chilled dough-lined pan from the fridge. Line the crust with parchment paper and fill with pie weights (or dry beans/sugar). Bake at 400°F for 20 minutes until crust is set and fragrant.
9. Cool crust: Remove weights and parchment. Let crust cool slightly for about 20 minutes. Reduce oven temperature to 375°F (190°C).
10. Assemble the quiche: Spread the caramelized onions evenly on the bottom of the crust. Pour the egg, bacon, and cheese filling over the onions. Sprinkle remaining ¼ cup Gruyère cheese evenly on top.
11. Bake the quiche: Place the quiche on a baking sheet to catch any drips. Bake at 375°F on the middle rack for 25-30 minutes until the crust is golden brown and the center is set (a toothpick inserted should come out clean).
12. Rest and serve: Let the quiche cool and rest for 10 minutes before slicing. Serve warm or at room temperature.

Notes

• Chilling the dough overnight improves texture and flavor.
• Use a quiche pan with a removable bottom for easy slicing and serving.
• If pie weights are not available, dry beans or sugar work well as substitutes.
• Allow the quiche to rest after baking to let the filling set fully for clean slices.
• Gruyère can be substituted with Emmental or Swiss cheese if preferred.

• Prep Time: 1 hour 20 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French

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