Classic Quiche Lorraine
Total Time
3 hrs 40 mins
Prep Time
2 hrs 30 mins
Cook Time
1 hr 10 mins
Rating
4.72 out of 5 stars
(14)
Ingredients
8 servings
- 1¼ cups (195 g) all-purpose flour
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cubed and very cold
- 2 to 4 tablespoons ice water
- 8 ounces bacon, about 8 slices, cooked and chopped
- 4 ounces Gruyere cheese, shredded (about 1 cup)
- 3 eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch nutmeg
- 1 tablespoon minced chives
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) milk
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Preparation
Step 1
Prepare the Crust: In a large bowl, whisk together the flour, sugar, and salt.
Step 2
Add the butter and, using a pastry blender or two forks, quickly cut it into the flour until large pea-sizes bits remain.
Step 3
Add 2 tablespoons of the ice water and use a rubber spatula to stir it into the dough, pressing it together. If it still seems dry, add more water a little at a time until it is cohesive.
Step 4
Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.
Step 5
Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.
Step 6
Blind Bake Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.
Step 7
Prepare the Filling: Increase oven temperature to 375 degrees F.
Step 8
Sprinkle the bacon and cheese over the bottom of the pie crust.
Step 9
In a large bowl, whisk the eggs until they are broken up and a little frothy. Add the salt, pepper, nutmeg, and chives, and whisk to combine. Add the cream and milk and whisk vigorously for about 15 seconds.
Step 10
Pour the filling over the bacon and cheese. Using a fork or spoon, gently stir everything around a little so that the bacon and cheese are mixed into the filling.
Step 11
Bake the Quiche: Bake for 30 to 40 minutes; check for doneness by giving the pie plate a little wiggle. The quiche mixture should jiggle ever so slightly in the middle; it will finish setting up as it cools.
Step 12
Allow the quiche to rest for 10 to 15 minutes before serving. It can be served warm or at room temperature.
Step 13
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Chef's notes
Crust:
Use the included all-butter pie crust or my butter/shortening crust.
Pan:
9-inch glass pie plate (alternatives
Heavy Cream/Milk:
You can adjust the ratios of cream and milk or use all half-and-half.
Mix-Ins:
Mix and match meats, cheese, and veggies for your own custom quiche. See suggestions above, keeping it to 1 cup cheese and 2 cups meat and/or veggies.
Make-Ahead Pie Crust:
The pie dough can be prepared and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Make-Ahead Parbake Pie Crust:
You can pre-bake the crust ahead of time. Complete instructions through step 6, then allow the partially baked crust to cool completely. Wrap tightly in plastic wrap and refrigerate for up to 3 days. You can fill the cold crust and bake (the crust does not need to be reheated before filling).
Storage:
Wrap the quiche tightly in plastic wrap and refrigerate for up to 4 days.
Freezing Instructions:
Cool baked quiche completely, then cover tightly with a layer of plastic wrap and then a layer of aluminum foil, place in a large ziptop bag, and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat at 350 degrees F for 20 to 25 minutes.
