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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Preheat the oven: Set the oven to 400°F (204°C) while the dough chills.
- 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.
- 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.
- 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.
- 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.
- Cool crust: Remove weights and parchment. Let crust cool slightly for about 20 minutes. Reduce oven temperature to 375°F (190°C).
- 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.
- 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).
- 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
