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.
Advertisement

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.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

wikd_homechef

Have made this recipe several times following the recipe exactly. However, there have been times hen I’m out of one item or another so I’ve used substitutes. I double the recipe using 2 premade deep dish pie crusts, dock them both before filling. Gruyère is expensive I use what I have, usually Swiss, but Jack, or cheddar work too. They always require 45 minutes bake time, that has to be an error in recipe. The custard is the best, when necessary I’ve substituted the milks with 2%, and heavy cream. This quiche is pretty much foolproof and always tastes great, thx Alex.

See All Reviews