Quiche Lorraine

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 1 hr 35 min
  • Active: 45 min
This is such a classic. It's the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.
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Ingredients

Dough:

1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate

1 1/2 cups all-purpose flour, plus more for dusting 

1/2 teaspoon kosher salt 

2 large egg yolks 

2 to 3 tablespoons ice water 

Quiche Custard:

1/2 pound slab bacon, trimmed and cut into "lardons" (1/4-inch-thick by 1-inch-long matchsticks)

4 large eggs 

1 1/2 cups half-and-half 

1/2 cup whole milk 

1/4 teaspoon ground nutmeg 

2 dashes hot sauce 

Dash Worcestershire sauce 

1 teaspoon kosher salt 

Freshly ground black pepper 

2 cups grated Gruyere

1/2 cup finely grated Parmesan

Minced fresh chives, for garnish 

Directions

Special equipment:
pie weights
  1. For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
  2. Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
  3. Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
  4. For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
  5. Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
  6. Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.

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Carol_Kalan

Served it today for guests, however I didn't read the reviews so the filling was soup at 25 min. Turned the temp up to 375degrees. for another 13 minutes. I had made the filling recipe the night before so it was cold which may have added to my issue. Used a pie crust I had previously made, used Jarlsburg Swiss. Guests said the best Quiche he has ever had, who is a Foodie. Thanks Alex! I trust your credentials'.

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